Beans are a great asset to the frugal kitchen. Keep several pounds on hand for a cheap protein and a delicious frugal family meal.
I always have a variety of dried beans on hand to cook with in my pantry because cooking with dried beans costs substantially less than purchasing the canned beans and I can control the ingredients and amounts of preservatives, etc. that goes into the beans.
I usually buy enough beans to fill up my containers that I keep on top of my fridge which usually lasts our family 5 to 6 months sometimes longer. I soak and cook 4 to 6 cups of beans every week. (Hey, we can’t be eating tri-tip steak or other fancy meals every night!) I make bean soups, chili, burritos, salads that are just as good. And if I find that I don’t have the time to throw beans in the crock pot, after I soak and drain them, I’ll place them in quart size freezer bags and label them “ready for crock pot”. That way, when I do have the time, I just have to pull them from the freezer and cook.
Soaking the beans is always a key step regardless of the cooking method you choose. Make this your weekly ritual like it is for me. If you forget to soak the beans overnight, they can be soaked for 2-3 hours in the morning.
They’re frugal and a good family meal.