Beans for Soup
Since beans and legumes are so full of fiber and a great way to reduce cholesterol, you should eat lots of them. Unfortunately, canned beans are very high in sodium. Make up a batch of these beans and freeze them, then use instead of canned beans.
Serves: 10Hands-on: 10 minutesTotal: 20 hours 10 minutesDifficulty: Easy
- 1 lb. dried beans
- Sort beans, then rinse well and drain. Combine in a large pot with water to cover by 1 inch. Bring to a boil over high heat, then cover pan, remove from heat, and let stand for 2 hours.
- Place pot in refrigerator and let beans soak overnight. In the morning, drain beans and rinse; drain again. Place in 5- to 6-quart slow cooker with water to just cover. Cover and cook on low for 10 hours until beans are tender. Do not add salt or any other ingredient.
- Package beans in 1-cup portions into freezer bags, including a bit of the cooking liquid in each bag. Seal, label, and freeze for up to 3 months. To use, defrost in refrigerator overnight, or open bag and microwave on defrost until beans begin thawing, then stir into soup to heat.