How to Cook and Freeze Dried Beans


I know what you are going to say, “canned beans are so much easier!” Well..sort of.  These beans are incredibly easy to do.  You don’t even have to pay attention to them the majority of the time.  Plus, they have significant less sodium and chemicals, the freeze well and the are less expensive.

Pick a day that you’ll be home and let these simmer away on the stove. Cook time will vary depending on size and variety of bean. Black bean tend to take the longest.  I simmered mine for about two and a half hours. White beans only take about an hour but really you cook them to your desired doneness (spellcheck doesn’t like that word but I’m using it anyway).

Some tips before you get started:

1. Don’t mix varieties in one pot as different ones have different cooking times.
2. Use a heavy-bottomed pot  (I used my Le Creuset dutch oven)
3. Be patient – don’t turn up the heat to cook faster or you’ll end up with gross beans.
4. Keep them in their liquid until ready to serve.  Freeze them in freezer safe bags in their liquid and drain only after thawing. This keeps them from shriveling up.
5. Pre-soak your beans!!




Yield: 10 Cups

How to Cook and Freeze Dried Beans

12 hrPrep Time:

3 hrCook Time:

15 hrTotal Time:

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  • 2 lbs organic beans (black, white, or black-eyed peas, etc)
  • Water
  • 2 garlic cloves
  • 1 small onion, quartered
  • 2 bay leaves
  • 1½ Tbsp Himalayan Pink Salt


  1. Place beans in a large pot or bowl and add enough water to cover 2 inches over the surface (they soak up water like crazy and expand). Pre-soak beans in cold water overnight (10-12 hours). Drain and rinse before cooking.
  2. Place beans in a large dutch oven and add garlic, onion and bay leaves, then add enough water to have 1" water over the surface of your beans.
  3. Bring to a boil then reduce heat to a simmer and cook until tender, adding more water as needed to keep them submerged.
  4. For firmer beans cook with the lid off, and for softer/mushier, cook partially covered.
  5. Start checking for doneness after about an hour.
  6. Once they are nearly done, add 1½ Tbsp salt or to taste and continue cooking until at desired firmness (DO NOT DRAIN).
  7. TO FREEZE: cool beans to room temp, then transfer into freezer safe ziploc bags along with enough liquid to keep them wet.
  8. Remove any air from the bags seal well and stack them flat to save space in the freezer.



Oatmeal Pumpkin Chocolate Chip Cookies


I know, pumpkin season is technically over but I had a request for a healthier pumpkin chocolate chip cookie and I have a good one so I figured I would just post it here.

It’s two things that just go together like peas and carrots or peanut butter and jelly.  Pumpkin and Chocolate.  Truthfully, there’s not much that chocolate doesn’t go with.  That’s the beauty of chocolate.  The majority of pumpkin chocolate chip cookies are “cakey.”  By that, I mean they have that spongy, cakey like texture to them.  These oatmeal pumpkin chocolate chip cookies are moist, sweet and loaded with chocolate chips and rich pumpkin flavor and they come out more on the chewy side.  AND….You just need 5 ingredients plus spices!

Pumpkin, oats, maple syrup, chocolate chips, a little coconut oil and some seasonings everyone has is all it takes to whip up a batch of these.


My kids…and maybe myself, devoured the 2 dozen in three days.  They ate them for breakfast and for snack.  I just ate them.  Hey, they fit into my diet so no judging.

You will need some quick oats to make these. Have no fear if you only have rolled oats or old fashioned.  You can make your own quick oats from regular old-fashioned oats by pulsing them up for a few seconds in your food processor.  Easy Peasy!


Serving Size: 2 cookies

Oatmeal Pumpkin Chocolate Chip Cookies

Easy to make, totally satisfying and full of pumpkin-chocolate chip yumminess. Can be made gluten free, vegan and clean.

15 minPrep Time:

10 minCook Time:

25 minTotal Time:

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  • Dry ingredients:
  • 2½ c quick oats (Gluten Free if needed)
  • 1¼ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Wet ingredients:
  • ? c pure canned pumpkin (not pumpkin pie filling)
  • ½ c maple syrup
  • 2 Tbs melted coconut oil
  • 1 tsp pure vanilla
  • 2/3 cup chocolate chips (your favorite kind, I used dark chocolate)


  1. Heat the oven to 375.
  2. Line a cookie sheet with parchment paper or a baking mat.
  3. Stir the dry ingredients together in a medium bowl.
  4. Stir the wet ingredients together in a medium bowl, then stir in the dry ingredients.
  5. Fold in the chocolate chips.
  6. Drop by 1 1/2 tablespoon fulls onto the cookie sheet, or use a cookie scoop.
  7. The cookies don't spread much during baking, so flatten them slightly with your palm if you wish. You should be able to get 12 cookies per baking sheet.
  8. Bake 10-12 minutes, then remove to a rack to cool completely.


**Make your own quick cooking oats by pulsing regular old fashioned oats in a food processor or blender for a few seconds!**

21 Day Fix= 2 cookies = 1 Y, 1 tsp