We store canned beans against emergencies and use them up within the year, at the rate of one to two cans per week. We pick organic and Northwest labels. Ideas:

  • Garbanzo and salad beans – cold in salads.
  • Garbanzo and northern beans – pureed with garlic for a spread.
  • Pinto and black beans – added to sauteed onions, mashed for a side dish.
  • Lentils – added to sauteed onions, add 1/2 Tbs. garam masala, side dish for Indian spiced dinner.
  • Northern beans – with sauteed onion and pork in soup or stew. Winter dish! (Monica Downen of Monica’s Waterfront Bakery and Cafe makes a great version of this).
  • Kidney beans, red beans – beans and rice.
  • Red beans, northern beans, garbanzo beans – with pasta in a soup.

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