As organized as I like to think I am, sometimes life throws a curve ball. Soccer practice, an unexpected Play-Doh tragedy, sick kids - life happens, and dinner gets pushed back. In response, I'm trying to be a bit more proactive. Thus, this post about beans.
I love black beans, and I refuse to pay for canned beans. Dry beans are so much cheaper and (I think) tastier. The trouble is that I have to think ahead when I want to serve beans. I have to remember to soak them the night before. That doesn't always happen. What's a mom to do?
I cooked two pounds of beans in my crock pot, drained them and allowed them to (mostly) cool.
Then I pulled out some sandwich bags and a big freezer bag, and divided my cooked beans into serving-sized portions. And - this is important - I labeled my freezer bag before I filled it!
See how organized I am? (Actually, I'm just forgetful, so I labeled the outside of the freezer bag with my portion sizes.) I divided each cup of beans into a sandwich bag (cheaper than freezer bags), and then put all my sandwich bags into the big freezer bag. And I tried to get as much air out of each bag as possible to decrease the chance of freezer burn.