Can you preserve canned kidney beans so that they still have their shape?

Mien
  • Can you preserve canned kidney beans so that they still have their shape? Mien

    I buy kidney beans in a can, but the amount is always too big. Normally, I throw away the leftover beans, thinking that freezing them will turn them into mush (thinking the water will expand and make the membrane tear). Is there a way to avoid this? Or another way to preserve them longer than a few days (preferably a few months)?

    Note: I haven't actually tried this, so if they hold their shape nicely after freezing, please inform me.

  • Beans freeze marvelously. I put mine in freezer bags and lay them flat so they freeze quickly and are easier to thaw.

    They are very sturdy little nuggets of joy and hold up well to canning or freezing without getting mushy.

    Different beans behave differently. Pintos soften quickly and don't have much of a skin. Black beans keep their shape and skin a lot longer. Kidney beans are in the middle- if you boil them too long they will mash but they are a lot sturdier than pintos.

Tags
freezing food-preservation beans
Related questions and answers
  • Possible Duplicate: How long can I store soaked beans before cooking? Can you preserve canned kidney beans so that they still have their shape? If I pre-soak/cook a large amount of dried beans in advance, what is the best way to store them for future use? If freezing is an option, do I freeze them in the cooking water, or drain them and put them in an airtight container?

  • What is this variety of kidney beans called in English? We call them "Chitra Rajmah" in Hindi. http://www.helloorganic.com/Rajma_chitra.html

  • A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk when in season, and trim/blanch before freezing. For a pound, trimming the ends off the beans is no big deal, but when we're talking 5 or more pounds, I find the trimming process extremely tedious... in right hand, blade flat on surface of cutting board Grab 5-10 beans and press them against the blade of the knife so they line up flush Chop ends Turn beans, press against blade again to line up

  • Possible Duplicate: Good ways to store coffee? I opened a new bag of roasted coffee beans yesterday and put them in a plastic box - a box with a good seal, with clip-down sides. And I put the box in the cupboard. Is there a better way to keep the beans? It'll take probably a few weeks for me to get thru the beans. I heard that the cool of the refrigerator is good, but that the beans can get damp in the fridge. I heard the freezer is good, but I thought the same could happen… How about this: I was thinking of bagging the beans in portions of the amount I'll use each day. Putting

  • I bought this cheese thinking I'd be able to eat it straight, and I like the smell, but I can't stand the taste. So I'm thinking I should use combine it with something else. One combo that I thought of is swiss-chard and the cheese. And now that I know about this combo, I can try them in meatballs, or maybe make a pesto to eat with a steak. Do you know any other swiss-chard combination? The only other ones I can think of involve pasta or other things I can't eat: Grains (pasta, bread, rice, etc...) Legumes (beans, chickpeas, soy, etc...) Nightshades (tomato, peppers, and eggplant

  • an hour or two)? What storage method will preserve texture, maintain flavor, and lock out nasties? What steps can I take when re-heating to preserve all of the above effort? Essentially, what... to use the seitan to make sandwiches after bringing up to temp while smoking on the grill and then slicing. I have seen storage options including freezing, refrigerating wrapped in cling wrap, refrigerating while submersed in the simmering liquid, and a few variations in between. Three days is long enough that I would be concerned about spoilage, as well as picking up stray odors (I

  • I plan on purchasing some cannolis from a local bakery and will bring on a trip with me to some friends. Since my trip will span a few days, I want to try to preserve the cannolis until I can deliver them to my friends. The one time I have tried this before (a half day's worth of driving), I placed the cannolis in an icebox to prevent the cream from spoiling but results in a slightly soggy and moist shell. Is there a way to prevent the cream from spoiling but also keeping the shell hard and crunchy? The bakery I am getting the cannolis from makes them in-house daily (since it's a very

  • I cook and/or mash the beans (while adding water), the skin never quite "liquidizes" so there are these annoying strainy-blobs that everyone complains about. I usually use Red and White Kidney Beans or some kind of baked beans in tomato sauce, simply because I don't have to cook them at all i.e. I can eat them out of the can and they taste good :) Perhaps that logic is bad and I should be using other beans (assuming I can find them here) ?

  • I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to give each vegetable. I believe that blanching helps retain flavour, colour and vitamins. But I don't understand how or why. It seems counterintuitive that the best way to preserve the vegetable... as possible would be the best way to preserve colour, vitamins etc.

Data information