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Tuesday, February 5, 2013

Chili beans - homemade

I like to buy a big bag of beans at the grocery store.  But it always sits on the shelf.  On the day I want to have beans in a meal, I can't because I haven't pre-soaked them.  Somewhere along the way I learned ( I think from my wonderful step-mom) that you can freeze beans. 

So now, when I get around to buying beans, they don't sit on my shelf very long.  I take the whole 4-pound bag and put it in my roaster with water two or three inches deep.  I didn't figure this well and when I checked it during the day (cuz I started it earlier in the day), the beans had soaked up all the water.  So I added more.  Pull out all those floaties. :)

The next day, drain the beans, and then rinse them.  Put them back in the roaster with an inch of water over them.  Then add the spices. For a four-pound bag: 2 tablespoons of salt, 2 teaspoons of garlic, 2 teaspoons of cumin, 2 tablespoons of chili powder, and 1 teaspoon of onion powder.

Let cook all day around 300 in your roaster or in a crockpot on low. 

After it cools, scoop out portions and put in freezer bags.  I put 4 cups in a bag, but most of you will probably just want two.  :)

Have a great day,
Steph

Today's reading is through Leviticus 18 and Psalm 11 and now I'm working on Romans 1:13-14 for memory. 

I found that if I continue to do 3 chapters a day and one in Psalms.  I can read through Psalms twice, and I will be done early.  I have been planning on reading a Proverb each day to the kids, but that hasn't worked out so well yet.  Even without that I still have a big cushion to finish this by the end of the year.

2 comments:

  1. This is a great idea! I was dumb and bought 25 pounds of black beans from the bulk coop which now sit in my pantry because I never remember to cook them in time. I will need to do this.

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  2. In my roaster, the beans take forever. I would recommend boiling them in a pan on the stove to cut back that time. As my step-mom says, frozen beans get used, dry ones just don't. :(

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