Simply Filling and Core Recipes - bean question

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09-12-2005, 04:34 PM
am i the only one having problems w eating beans b/f they go bad? i buy the smallest i can find but after a week i end up tossing like 1/2 can. i eat bout 1/8 c every night in my salad

09-12-2005, 04:40 PM
I wonder if you can freeze them?

09-12-2005, 05:58 PM
I only use recipes that call for a whole can. Maybe some time of vacuum sealer or airtight container?

09-12-2005, 06:02 PM
What kind of beans are you referring to, one in particular? Just wondering, cause maybe we could help you find a recipe that would use the other half of a can.

09-12-2005, 06:03 PM
If they are chickpeas (garbanzos) then you could roast them. The recipe is on our board, I think. If not I can post it. They are really good, like eating nuts kind of. Very tasty!

09-13-2005, 11:25 AM
really? roasted chickpeas? yea thats one of em the other is kidney

09-13-2005, 11:29 AM
The roasted chickpeas are really, really good. I made some one night and ate all of them! :o

09-13-2005, 11:30 AM
OK I don't see the recipe here, I must have gotten it somewhere else. I will post it when I get home.

09-13-2005, 12:40 PM
wow!! thanks!

09-13-2005, 02:05 PM
My only other suggestion would be to make a core soup using the leftover beans? Would probably keep better a few more days in a soup - or if you make a big batch you can freeze in individual portions for lunches or those times you just don't feel like cooking!

I think I might also try the roasted chickpeas as a snack!


09-13-2005, 08:43 PM
Here it is! When I made it I just made the basic recipe. I liked them a lot!

Roasted Chickpeas

Core Recipe
Servings | 4
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy

2 cup cooked garbanzo beans, drained and rinsed if canned
1/4 tsp garlic powder
1/8 tsp red pepper flakes

1. Preheat oven to 350F. Lightly coat a rimmed baking sheet with olive oil cooking spray.
2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and crunchy, about 45 to 50 minutes. Cool before serving.

A sweet variation:
2 tbsp Splenda
1 tsp pumkin pie spice
1 tsp cinnnamon

Prepare as directed.

A spicy/sweet variation:
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspn cayenne pepper (or more if you like)