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
Simple twists make for big flavor in this recipe: a little spice in the roasted vegetables, lentil instead of chickpea hummus, and tangy pomegranate molasses to top everything off.
What to buy: Pomegranate molasses is a sour, syrupy liquid that adds a tart note to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores.
Whole-wheat lavash comes in a hard, crackerlike form or soft like a tortilla, which is what we use here. Look for lavash in the bread aisle of your grocery store.
This recipe was featured as part of our Supercharge with Superfoods and The Most Delicious Sandwiches photo galleries.