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Beans have a lot of protein. They are easy to add to soups, stews and salads; and they are cheap! Even cheaper if you buy a package of beans, soak them, simmer them and freeze them. It is not hard, but it is a bit of a commitment. The reward is worth the effort.

1 pkg beans – white, cannellini, great northern are very versatile
1 onion, quartered
bulb/middle/leftover part of a head of garlic
4 c water
4 heaping scoops Instabroth
1 carrot, washed and cut in half

Rinse beans in colander in sink, pick out any dirt or beans that are discolored. Empty  beans into large pot, cover with water. Allow beans to soak overnight. The next day when you are ready to cook the beans, they should appear plumper. Empty the beans into a colander and rinse. Put the beans back into the large pot. Heat 4 c water in microwave until hot. Add 4 generous scoops Instabroth, stir and set aside. Prepare vegetables. Add vegetables to beans in pot. Add Instabroth to vegetables in pot. Add additional water as necessary so that beans are covered with one inch of water. Bring to boil, reduce to simmer. Allow to simmer 2 1/2 to 3 hours, or until beans are soft. Check beans often to see if the are soft, by sticking a fork in them. If they are not softening, cover pot for 1/2 hour and re-check. Once the beans are soft, but not mushy, they are done. Remove from heat. Pick out the vegetables and discard. Remove beans to large bowl. Allow to cool. Once cool, divide beans into 3/4 cup servings in individual zip lock baggies. You should have about 8 servings. Add the 8 baggies to a large zip lock and store in freezer to use as needed.

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