Tips to stretch the food dollars: Beans - Good for the Heart

[HypeBeGone]

Sexy lady!

[mrbr549]

Hey Donna, great video! I learned some things even though we have used dried beans for years. Two questions though, 1. When using your rinse method, how do you remove the grit or other objects that are sometimes in the dried beans? 2. Is it ok to freeze the soaked beans and leave them in the freezer until the next time we want a meal with them? Thanks for sharing your knowledge.

[thewheatguy]

@mrbr549 ~ Great questions.

1. The 'grit' is washed away because we do two rinses, but the stones that sometimes show up in beans I look for before pouring in to soak the first time. 2. Yes. They will keep for a very very long time (I've had some at least a year) in the freezer and then when cooking, cook just as fast as if they'd soaked.

Thank you for your kind and encouraging words. It's a delight to know these are helpful!

Blessings,

Donna

[MotherLodeBeth]

Havent read all the comments so I dont know if this has been answered, but when you rinse and drain for two days, are the beans put in the refrigerator or left on the counter? We eat a lot of beans, and do the soaking, but over night, and we have never tried the freezing routine, but will do it and see how it works. Thanks.

[thewheatguy]

@MotherLodeBeth ~ Hey MLB glad to see you here! We soak over night out on the counter. Second rinse soak depends on how long until using. Less than 8 hrs = counter. More than 8 hrs = fridge (keeps froth down). I found out about the freezing bit because we had to be gone suddenly for a few days after the first soak of some beans, and the fridge was not an option. In order not to lose them, I froze them. Worked just like soaked beans. Fast cooking!

Thanks for the comment!

Be Blessed!

Donna

[zackthegoth]

are bush's baked beans good for you?

[thewheatguy]

@zackthegoth - This would be a case of looking at the ingredients used, since they are usually NOT just the beans in seasoned water (like you can make yourself). Many of the canned baked beans have high fructose corn syrup, modified corn starch...etc that are not 'good-for-you' ingredients. So label reading would help answer that question better than I could...but I'm thinking they are 'moderate' but they still need to be missing the corn syrup and starch to be even that.

[redherringbone]

Just in case you didn't know you can pour the bean water on houseplants or in the garden rather than down the drain.

[thewheatguy]

@redherringbone ~ Good Point! Just remember to let the water cool completely first or....dead plant.

Since there is no fat or animal product added to the beans we use, the water is perfect for that.

NICE COMMENT - Thanks!

Best Blessings,

Donna

[Octomundunchkin]

Wow, Donna. You're seriously my saviour! I actually stopped buying dried beans and pulses cos I found it so irritating to soak them (I cook for one, so it became a major inconvenience). This will help me so much in future, as have all your amazing tips. Thanks so much, I love watching your videos :)

[thewheatguy]

@Octomundunchkin ~ Very happy to be of service! Gald it was a helpful tip! Dried beans are cheaper per pound than canned...so we use this tip often!

Best Blessings!

Donna

[trublgrl]

Just a heads up from another Bean Freak: ALWAYS properly soak and THOROUGHLY COOK beans, especially RED KIDNEY BEANS. Donna's soak method is better than the method on the bag. Apparently, there is a substance in dark colored beans called "Lectin" which can be poisonous. This is minimized by soaking and thoroughly cooking. The UK Dept. of health recommends 5 hours of soaking, and 10 minutes of cooking, but Donna's 2-day soak/drain/soak/rinse will assure safe and delicious eating.

[thewheatguy]

@trublgrl - Well there you go! I had no idea the extra bonus! Thanks for sharing that!

Best Blessings!

Donna

[thewheatguy]

@trublgrl - Well there you go! I had no idea the extra bonus! Thanks for sharing that!

Best Blessings!

Donna

[mslyndseylou]

I appreciate your experience =)!

[SaviourSole]

I think the camera guy must be a little drunk. I hope he doesn't operate a car the way he operates the camera.

Or maybe the beer I'VE had is causing this effect?

[evegpt]

I make a lot of beans n greens. Our fav is butterbeans and collards but any beans and greens will do. We also serve a lot of red beans and rice, seasoned with a little sausage, onion and cajun spice.

[redherringbone]

@evegpt sounds delicious!

[MizzezJaxon]

Your ideas are genius! Food Network needs to sign you! Thanks for your frugal food ideas ; )

[thewheatguy]

Hi!

Sorry I missed the notice for this comment!

Well, bless your heart!!

From your mouth to their ears! It would be a dream come true! (o:

Bless you for your encouraging words! Most greatly appreciated!

Best Blessings!

Donna

[YaoMingLily]

Beans beans they're good for your heart.

The more you eat, the more you fart.

The more you fart, the better you'll feel,

So eat your beans in every meal.

[Aprilshowersss]

Bean Beans, the musical fruit

The more you eat the more you toot

The more you toot the better you feel

So eat some beans with every meal

[Katiebear08]

Love your videos!!! You really have given me alot of helpful hints. I always looking for ways to save money! Thanks Donna !! Katie's Mom Marty

[blamshiza]

great!  Thanks for sharing, love your channel

[thewheatguy]

Thanks for your kind words....Glad you are enjoying the videos! Hopefully I will have more up soon on a regular basis.

Best Blessings!

Donna

[NancyToday]

I'm going to have to see all your videos! Thanks

[thewheatguy]

Oh my goodness - I've been to your channel! We need to hang out!!

Hope you subscribed....I am subscribing to yours! Awesome stuff! Keep it up.

Best Blessings!

Donna

[vonhismean]

I like bean sprouts but haven't figured out how to do them yet.

[thewheatguy]

I know what you mean...I love sprouts but I too am working on perfecting it with more consistant results. We sell some sprouters on line that I have yet to try...still using the old fashioned jar method with spotty results. Maybe I should buy one of my own sprouters and I'd do better! (o:

[AnnieNM06]

Are the beans being soaked at room temperature for the entire day or two?

[thewheatguy]

Thanks for asking!

I didn't make it too clear in the video did I?

Most of the beans I soak for at LEAST over night and put in the crock pot the next morning to cook all day.

Those that I freeze to use I soak through 2 nights (obviously with a day in between) and then freeze.

All beans are soaked and rinsed with room temp water.

Thanks for helping me clarify!

Blessings!

Donna

[journeyforhim]

Thank you so much Donna for your help. Your videos are very inspirational and you explain things very well. I really have enjoyed all your tips. Janet

[thewheatguy]

Thank you for the kind words.

From what I know of most leafy veggies like spinach, they won't freeze unless blanched. The water inside will turn them to mush like lettuce. Parsley & cilantro are herbs that will dry in a very low oven (150 if you can) with the door left open a crack. Store in glass. Carrots and Parsnips (roots) peel, slice in discs, blanch 4 minutes then drain & freeze (first laying separated on cookie sheet an hour or 2 then transfer to baggies)

Hope this helps!

Donna

[journeyforhim]

I enjoyed all your videos. Great ideas.

Do you have any tips for freezing fresh vegetables? I bought on Tuesday, a very large bag of Long Island spinach, carrots, parsnips, parsley and cilantro. Janet

[blueeggsitter]

Thanks for the great videos, I'm glad I found you! I'm making black bean soup as we speak!

[thewheatguy]

Thank you for the encouraging words! You're so kind. Very happy to be of service.

Best Blessings!

Donna

[OhItsJustMe2]

Another great and informative video!

Thanks for posting! I have learned soo much from you.