I finally figured out my weekly bean routine

For years, I'd just grab a can of beans for chili or soup, which added up to maybe $1.50 a can. About six months ago, I started buying a 2-pound bag of dry pinto beans for $2.50 at my local market. I soak a big batch overnight, cook them in my slow cooker the next day, and freeze portions. That one bag makes the same amount as about 8 cans, cutting my cost per serving way down. It took a little planning, but now I always have cooked beans ready to go for tacos, rice bowls, or just with some spices. Anyone else have a favorite 'batch and freeze' staple that saves a bunch?

2 comments

2 Comments

uma_baker8814h ago

Wait, you were paying a dollar fifty for a single can of beans? That's the part that got me. I see them for under a dollar all the time at the store near me. Even with that price, your dry bean method is still way smarter. It just shocked me to hear that number.

michaeljones14h ago

Seriously, that price made me rethink everything.