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bean question

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Old 09-12-2005, 03:34 PM   #1
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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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Old 09-12-2005, 03:40 PM   #2
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I wonder if you can freeze them?
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Old 09-12-2005, 04:58 PM   #3
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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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Old 09-12-2005, 05:02 PM   #4
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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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Old 09-12-2005, 05:03 PM   #5
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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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Old 09-13-2005, 10:25 AM   #6
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really? roasted chickpeas? yea thats one of em the other is kidney
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Old 09-13-2005, 10:29 AM   #7
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The roasted chickpeas are really, really good. I made some one night and ate all of them!
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Old 09-13-2005, 10:30 AM   #8
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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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Old 09-13-2005, 11:40 AM   #9
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wow!! thanks!
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Old 09-13-2005, 01:05 PM   #10
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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!

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Old 09-13-2005, 07:43 PM   #11
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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 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)
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