Hi,

I enjoy eating these and was wondering if it's possible to freeze them for
storage? I'm always busy and live on my own and with soaking / boiling time
taking so long I was thinking I could cook them in larger quantities all at
once and enjoy them as a side dish more often. I kept some black eyed peas
and borlotti beans in the refrigerator for 2 days and it didn't seem to
impair the flavour too much.

Does anybody have any idea how best to store freshly cooked lentils and
beans for longer periods without damaging the texture / flavour too much?

On Sun, 26 Aug 2007 06:42:30 GMT, M Jones wrote:

I enjoy eating these and was wondering if it's possible to freeze them for
storage? I'm always busy and live on my own

I live on my own too and make full use of my pressure cooker. You can
cook beans from start to finish in an hour and a half. The first hour to
soak them in boiling water and then half an hour maximum to cook them.
--
Richard
Montmorillon, Vienne, France Remove CAPS to email

On Sun, 26 Aug 2007 06:42:30 GMT, "M Jones"
wrote:

Does anybody have any idea how best to store freshly cooked lentils and
beans for longer periods without damaging the texture / flavour too much?

I've never tried storing just the cooked pulses, but I often freeze
prepared dishes containing them. No problems.

As an alternative, have you tried using canned beans? They require
less preparation (ie, no soaking), and many people are quite happy
with them. I've not used them myself, but it just struck me that that
sounded like a solution to your problem.

Peter.

I used to use canned beans a lot until I tried fresh and preferred it.
Black eyed peas for instance I found to be much better from fresh. I have
found canned beans good when prepared in other dishes but less good as a
side dish.

I too have little problem with frozen casseroles. I'll cook up some beans
tonight and put some in a container and freeze them and see what it's like.



"Peter" wrote in message
...
On Sun, 26 Aug 2007 06:42:30 GMT, "M Jones"
wrote:

Does anybody have any idea how best to store freshly cooked lentils and
beans for longer periods without damaging the texture / flavour too much?

I've never tried storing just the cooked pulses, but I often freeze
prepared dishes containing them. No problems.

As an alternative, have you tried using canned beans? They require
less preparation (ie, no soaking), and many people are quite happy
with them. I've not used them myself, but it just struck me that that
sounded like a solution to your problem.

Peter.