bean question
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
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I wonder if you can freeze them?
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I only use recipes that call for a whole can. Maybe some time of vacuum sealer or airtight container?
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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.
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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!
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really? roasted chickpeas? yea thats one of em the other is kidney
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The roasted chickpeas are really, really good. I made some one night and ate all of them! :o
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OK I don't see the recipe here, I must have gotten it somewhere else. I will post it when I get home.
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wow!! thanks!
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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! Froufie |
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 Ingredients 2 cup cooked garbanzo beans, drained and rinsed if canned 1/4 tsp garlic powder 1/8 tsp red pepper flakes Instructions 1. Preheat oven to 350ºF. 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) |
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