Has anyone ever cooked up a big batch of black beans, or lentils..

Question

Im considering making a slightly larger batch than usual, and freezing meal sized portions for convenience. anyone ever do this? will it taste bad if i freeze and then microwave, a few weeks later?

what about with brown rice on the side?

I know those Ethnic Gourmet frozen dinners taste pretty good to me, and those are beans and rice, etc

Tips, clues, input??

thanks :)

Answer 1

Freezing legumes works just fine.  I usually freeze them in plastic freezer containers in 1 cup and 2 cup portions and use them in recipes where I'd otherwise use canned.  It's cheaper and you end up with far less unnecessary sodium.

Answer 2

Black Beans & Lentils freeze quite well.

Rice you'll need to add a little mositure when re-heating or it can be dry, but it also freezes just fine.

Answer 3

I think frozen cooked beans (legumes) taste a little mushy when they're defrost, so I wouldn't do it:) ...  Rice is not a good side dish with legumes, since they are both carb sources.  You need some VEGETABLES with it (green salad, or steamed veggies) ... or a fruit salad

Answer 4

Some you can freeze with good results some I would cook the night you are going to eat it.

LENTIL STEW

1 c. lentils, dry

6 c. water

1 c. celery, chopped

1 c. carrots, sliced or chopped

1 c. potatoes, unpeeled, chopped

2 med. onions, chopped

Salt, to taste

Sweet basil, to taste

Garlic powder, to taste

2 c. tomatoes, pieces or stewed, canned

Cook lentils for 30 minutes. Add vegetables and seasonings. Cook another 30 minutes until vegetables are done. Add tomatoes; simmer until tomatoes are hot and cooked throughout stew. Serve immediately, next day or use in thermos. Can be frozen in small containers for future lunches.

LENTIL-RICE CASSEROLE



3 c. chicken broth

3/4 c. uncooked lentils

1/2 c. uncooked brown rice

3/4 c. chopped onion (optional)

1/2 tsp. basil

1/4 tsp. refined sea salt

1/4 tsp. oregano

1/4 tsp. thyme

1/4 tsp. garlic powder

3/4 c. grated cheese

Mix all ingredients except cheese in casserole dish. Bake covered for 1 to 1 1/2 hours at 300 degrees. Top with cheese, the last 15 minutes of baking. Serve with green beans. Any meat or vegetables can be added for variety.

CHILI-CHEESE CASSEROLE

2 c. chopped onion

2 tbsp. vegetable oil

1 1/2 lbs. lean ground beef

1 tbsp. chili powder

1 can (15 oz.) tomato sauce

2 tbsp. cider vinegar

1 tsp. ground cumin and 1 tsp. leaf oregano, crumbled

1/2 tsp. crushed red pepper flakes

1/8 tsp. black pepper

1/4 - 1/2 c. chopped pitted green olives

1 can (15 oz.) red kidney beans, drained

3 c. unsalted cooked white rice

4 oz. Cheddar cheese, shredded (about 1 c.)

1. Preheat oven to moderate (350 degrees).

2. Saute onions in oil in a 5 quart Dutch oven or casserole until softened, about 5 minutes. Add beef, cook, breaking up large pieces with wooden spoon, until well browned, about 5 minutes. Mix in chili powder, cook 1 minute. Add tomato sauce, vinegar, cumin, oregano, red pepper flakes and black pepper. Simmer 15 minutes. Stir in olives, beans and rice.

3. Spoon into 11 3/4 x 7 1/2 x 1 1/2 inch baking dish. Sprinkle cheese evenly over top.

4. Bake in preheated oven (350 degrees) for 25 minutes or 30 minutes or until bubbly and lightly browned.

TO FREEZE:

Prepare casserole through step 3. Seal tightly with plastic wrap or aluminum foil, label, date and freeze.

TO SERVE:

Partially thaw in refrigerator 12 to 24 hours. Bake, loosely covered with foil in preheated, moderate oven (350 degrees) for 45 minutes, remove foil and bake 15 minutes longer or until bubbly and lightly browned.

NOTE: Olives may be omitted. Seasonings may be adjusted to suit taste.

BLACK BEAN CASSEROLE

1-2 med. onions, chopped

1 clove garlic, finely chopped

2 cans black beans, drained

12 corn tortillas

1 lg. bell pepper, chopped

1 can tomatoes, stewed or peeled

8 oz. shredded Monterey Jack cheese

2 tsp. cumin

TOPPING:

3-4 green onions, chopped

1 med. tomato, sliced

Sour cream

1/2-1 can sliced black olives

Shredded lettuce

In skillet combine onion (not green onion), bell pepper, garlic and cumin. Saute until onion is tender (clear). Add undrained can of tomatoes. Bring to boil, reduce temperature and simmer 10 minutes. Add both cans of drained black beans and remove from heat.

Spray (with Pam, etc.) a 13 x 9 inch pan (glass works best) and layer in the following order: 1/3 bean mixture, 3 ounce shredded Monterey Jack cheese, 6 corn tortillas (if they overlap, it's okay), 1/3 bean mixture, 3 ounces shredded cheese, 6 corn tortillas and last 1/3 bean mixture. Reserving remaining cheese. Bake at 350 degrees for 30 minutes. Remove from oven and top with remaining cheese, green onions, sliced black olives and sliced tomatoes. Let sit 10 minutes to allow cheese to melt. Serve with lettuce and sour cream if desired.

hope these help.               good luck and enjoy.

Answer 5

I do not know about those but when I was single I would cook a pound of Great Northerns or split peas and freeze them in meal sized portions.  But at that time I would usually eat half the first day and only leave two portions to freeze.

Answer 6

tastes fantastic.  I have been doing this for years.  

woof

Answer 7

I've been freezing cooked lentil bean soup and black bean soup for years now.  Just make sure the soup is cooled completely, place a piece of plastic wrap and then lid.  

Do not freeze for more than 3-4 months.  Thaw in fridge over night and reheat as you wish.  

Answer 8

Oh yeah, baby...And I don't know if you have tried brown basmatil rice (organic, of course), but I never eat anything else now! I wasn't a big fan of regular brown rice. The taste was kind of blah to me, but brown basmati is the bomb! And if you get it in bulk at WF, it's only around $1.79 a pound (+ organic, to boot!)...It really is a healthy, inexpensive meal...

Answer 9

For complete essential amino acids, I cook brown rice, Garbanzo beans, and Red Kidney beans.

By the way I use 2 cups of Brown Long grain Rice, 1 cup of dried Garbanzo beans, and 1 cup of dried Dark Red Kidney beans

I pre-soak all the three items in plenty of water overnight.

In the morning, I drain and rinse. This also reduces the amount of Raffinose that causes farts. I also use fresh ginger in cooking to reduce farts further. My soups are almost f**t-free.

I add water, salt and ginger. Bring it o a boil. Turn down heat and let it cook for 90 minutes till everything is nice and tender. Then I add spices. Let it cool to room temperature.

Fill up zip-Lock freezer bag with one cup each. Let the air out. And freeze. I my case I have used frozen bags as old as 3 month.

I just take the bag put in a dish and microwave it for 2 minutes. Remove the contents from the bag and microwave for another 3 minutes.