Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Next: How to Freeze Beans
This healthy winter recipe fills you up without being too heavy or fattening. Sautéing the chard stems along with the onion adds extra flavor and crunch and you don’t waste any of the chard. Once you add the chard leaves, beans, and broth, it only needs a few minutes to finish cooking; a final splash of white wine vinegar makes the flavors pop. Serve this easy side dish alongside a simple pork loin for a warm comfort-food dinner on cold days. For dessert, throw together our easy rice pudding recipe.
What to buy: Swiss chard comes in many varieties and colors including rainbow chard, which is not a variety itself but a mixture of various colors. Any type of Swiss chard will work in this recipe.
Cannellini beans are sometimes labeled as white kidney beans, in case you’re having trouble finding them. If you don’t want to use canned beans, substitute with 6 cups of cooked beans.
This recipe was featured as part of our Super Bowl Party Playbook menu, as well as our Winter Ingredients recipe gallery. For a heartier bean side dish, try our slow cooker baked beans recipe.