BPA free Beans: cook and freeze your own

After all the articles in the news about BPA, and especially about BPA in canned foods, I decided to start cooking my own beans in batches and freezing them.

Surprisingly they taste much better than canned beans! Especially chickpeas- home cooked chickpeas are buttery and delicious. You can use these just as you would canned beans. 

As long as the beans are intact (and not mushy) when finished cooking, you can drain in a colander, then pack into ziplocks and freeze.

When you're ready to use, simply microwave what you want or defrost in the fridge.

Soak the beans in lots of water overnight- this helps them cook a little more evenly. Might help with flatulence but I haven't run a controlled study to confirm that hypothesis.

There are a few options for cooking the beans:
  •  boiling at low temperatures on the stove (make sure it can sustain a low heat, otherwise the beans will split. My gas stove can't really do this)
  • simmering in a slow cooker/crock pot: beans + water in the slow cooker- with water covering the beans by at least 1 inch. Cook on LOW for as many hours as it takes- could be 6-11 hours depending on if you have a new (hot) or old (cool) slow cooker model. 
  • pressure cooking: use Miss Vickie's pressure cooking site for times and proportions. 
WARNING: not all beans are suitable for slow cooking.  I've read that kidney beans need to be boiled at a rolling boil for at least a few minutes to remove a toxin that gases digestive issues.  I've had good luck in the slow cooker with chickpeas, black turtle beans, and black eyed peas.

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