braised whtie beans (easy weekight dinners you can make from pantry staples)
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Canned beans are a must for any pantry and they’ll last for at least a full year (if not far longer), but if you’ve ever scrunched aluminum foil over an open can of beans and shoved it in the fridge, you’re storing the leftover beans the wrong way. The good news is, the best way to store leftover beans isn’t much more difficult than ripping off some foil.

Allow Joe Yonan, author of “Cool Beans” (and “Serve Yourself: Nightly Adventures in Cooking for One“), to show you the right way to store leftover canned beans:

Storing Leftover Canned Beans

Regardless of the length of time you’ll be storing your leftover beans, you’ll want to rinse them off first, which is easiest with a fine mesh strainer (if you want to experiment with aquafaba, you can drain the bean liquor into another container and save that too). Then, pop the beans in an air-tight container, whether a rigid glass or plastic container, or a zip-top bag.

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Storing Leftover Canned Beans Short-Term

After transferring them to their container, for short-term storage, cover the beans with olive oil and keep them in the fridge for up to a week. Use the oil in the dish as well, or consider turning it into a vinaigrette to cut down on food waste.

Storing Leftover Canned Beans for Longer

For longer term storage, cover the beans with fresh water and pop them in the freezer for up to a few months. (Don’t forget to label them; same goes for everything in your freezer.)

Related Reading: 10 Things You Didn’t Know You Could Freeze

As for what to do with your beans, check out these bean recipes and the best ways to use chickpeas (we can’t help but play favorites).

Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes, $24.88

Yonan's latest book has plenty more ideas.
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When you’re ready to cook dried beans, be sure to try Yonan’s hearty and delicious Nigerian black-eyed pea stew recipe.

Header image by Chowhound.

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