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

I wonder if you can freeze them?

I only use recipes that call for a whole can. Maybe some time of vacuum sealer or airtight container?

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.

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!

really? roasted chickpeas? yea thats one of em the other is kidney

The roasted chickpeas are really, really good. I made some one night and ate all of them!

OK I don't see the recipe here, I must have gotten it somewhere else. I will post it when I get home.

wow!! thanks!

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)