Cooking Beans

Taking a break from the stressful reporting on Harvard University and the Law School's lack of scholarship toward freedom of parents and the beauty of parental authority, I bring you: 

BEAN COOKING en masse.

Beans are probably the number 1 source of protein for the Mr. and I. It has taken far too long for me to cook a lot of them at once to freeze, but alas, it is part of the routine now. 

After sorting and rinsing the beans, which doesn't take long if you buy bags of beans from normal stores, I put 1 lb in my Instant Pot Duo with 4-6 cups of water depending on the bean. For navy, I did 4 cups. (note-for those who I used to go to certain unnamed sources for cheap beans in bulk...what a nightmare of sorting. Just pay more and skip cheap sources if you care about time!)

 This old girl can do 2 lbs in about 5 hrs and I went with Great Northern. I don't think I measured the water but if I did, it was 8 cups. 

Let them all cool and for use while frozen, such as for smoothies, put in zip top bags and freeze flat. Often I'll employ that method, but for money saving, went with reusable containers this time. White beans are undetectable in a green smoothie and thicken it well. The three pounds of beans that were cooked produced the containers seen above as well as 2 more (at least). I made a great soup this night which I'll share in a subsequent post. ♥