How pleased I am to share this soon-to-be-weekly post with you. Certainly the idea of GIVING BACK helps me move through the world. And certainly the way I best do this is by feeding people. Or at least teaching them how to feed themselves.
Thrifty Thursdays will focus on all the goodies to be had out there – for cheap. Cheap as in “inexpensive” or “free”. Yep. Every single person deserves to be nourished and so much of it comes down to skill.
I just taught a Bean Cooking Class at the Local Market Co-Op here in Stratford this past Sunday. The focus of the class had to be seasonal, local and thrifty. Easy for me. Beans are already a thrifty purchase. For something so nutrient & fibre-packed – you get a big bang for your buck.
One of my greatest thrift-tips when using beans…. making a lot of them at once. This is for 3 reasons.
- It saves loads of future time.
- It saves money like crazy.
- It’s better for ya (and tastes better, too).
My favourite way of doing this, once I’ve soaked my beans, (always with *Kombu), is to cook in my giant slow cooker. (You may prefer a pot in the oven or a pressure cooker.) Once they’ve cooked and cooled I freeze them in 2 cup portions by sticking portions in a ziplock bag, lying flat and freezing in a big ol’ pile. This makes thawing quick and easy, and you won’t ever have to buy a BPA-lined or expensive can of beans ever again. Wah la!!!
Thrift Tip: Make large batches of beans (from scratch) and freeze in 2-cup portions.
(*Kombu is a sea vegetable that contains the enzyme needed to break down the starch in beans that causes gas – soaking and cooking beans with a piece of this makes beans more digestible)
P.S. The longer you soak (2 days or longer is best) and the slower you cook (all day in a slow cooker or oven) the less gas will be an issue. This may seem time-consuming. But not if you make enough at once. Happy bean making!!