JIMMER Beans – with new Wood Oven Version Rice, Pasta and Vegetables Discuss JIMMER Beans – with new Wood Oven Version in the Brick Oven Cooking forums; Beans beans, the magical fruit....... Look yummy XJ! Sounds like a lot of work though....

[gjbingham]

Beans beans, the magical fruit.......

Look yummy XJ! Sounds like a lot of work though.

[Xabia Jim]

I make a huge batch George and I freeze it in about 6 different batches.

Lasts about a month or two, just pull a container out and put in the fridge each week.

That last shot was a reheat in the WFO.

Very heathy as a meal or a side dish.

[gjbingham]

More good ideas. I guess I need to cook more things in bulk and freeze them. I somehow seem to loose much of the food to the bottom of the freezer though. By the time I find them, they look always seem to look like they got snowed on. Freezer burn to the extreme!

[Xabia Jim]

George: for years I've been making big batches of soups, stew, spaghetti sauce and chili, as well as beans and soup stocks.

...but I put them in zip loc bags, usually quarts but some gallons. The trick is to squeeze all the air out of them in the corner, just before the final zip. They last for months and even up to a couple of years without freezer burn.

When you thaw, put in the fridge for a day or so in a bowl for a slow thaw or just put in the saucepan on low for dinner!

Recently I took the hatchet to a gallon of stock so Vaughn could have just a quart....big ice cube!

I only buy freezer bags from the wholesale clubs...makes for some really easy meals.

Jim

[jeff]

Mate, go the goat! I exaggerated.
Nice and lean too.
Jeff.