Storing cooked pulses
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? |
Storing cooked pulses
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 |
Storing cooked pulses
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. |
Storing cooked pulses
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. |
All times are GMT +1. The time now is 05:57 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter