The other day I was in Whole Foods market and I saw this freebie brochure about bulk buying. I couldn't help but think that although the brochure didn't tout economy as the main reason to buy in bulk (it simply gestured toward it), how in poor "ethnic" communities bulk storage of beans, grains, and dried fruit is fairly the norm. This got me thinking about how the food of poor economies is some of the richest and most interesting food out there. Even as we come to modern times, those of us who still cook our "home" foods, often find ourselves indulging in this bulk/buying economical behavior perhaps because it's "Tradition" or it "Tastes Better". Whatever, the primary reason, the compelling secondary truth is some of these behaviors are a big money saver. Case in point: reconstituting dried beans to fresh.
For less than the price of 1 can of beans (which is nothing more than factory-reconstituted dried beans) you can have the equivalent of 2 1/2 to 3 cans of beans if you buy them dried and soak them.
Of course the problem is convenience but it doesn't have to be.
A trick I use to have beans for use right when I need them is soaking the beans, draining them and freezing them in ziptop baggies. When i want them, i just have to give them a 15 minute boil right from their frozen state and use them how I will. If I'm throwing them into soup or chili or a stew that will simmer, I throw them in frozen. If I'm going to make a salad or a dip is when they get their 15 minute boil. You can even boil them up the day before using them, while you are doing something else. They'll keep just fine,drained,in the refrigerator.
Here's how you do it:
1) You soak beans at a ratio of 3 cups water to 1 cup beans.
2) Soak them overnight OR par boil for 15 minutes and turn of the heat. Cover the pot and allow to soak for an hour. (Note, that I find this method works but the beans are still sort of mealy and dry)
3) Drain soaked beans and separate into individual servings (about 1 1/2 cups) ziptop bags and freeze.
Some notes:
While you don't have to worry about beans over-soaking (they will only take on as much water as they can about 2-3 times their weight and no more) if you leave them in water more than over night, they WILL start to ferment or even sprout.
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