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:

Save RecipeSave Recipe


  • 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.



Baked Honey Garlic Cauliflower


Now before you turn up your nose, I beg you to give it a try.  My family LOVED this!  You really can’t even tell it is cauliflower.  It soaks up the flavors of the sauce and the crunchy whole wheat breadcrumbs, make it delightful!

During the summer months, I tend to cook a lot of dinners that are meatless.  Vegetables are usually at there best this time of year and it just makes more sense.  The boys and I aren’t huge meat eaters anyway.  The husband pretty much eats whatever I put in front of him and knows better than to complain.

Cauliflower is becoming one of my favorite vegetables to cook with.  It really doesn’t have much of a flavor and can be made into lots of yummy things.

One of the best things about this dish?  It’s actually really easy to prepare so it is perfect for a weeknight meal.


An egg wash and organic whole wheat breadcrumbs is all the breading is. Just dip the cauliflower in the egg wash then roll in the breadcrumbs and place them onto a parchment lined baking sheet.


Bake for 20 minutes and while they are turning golden brown, make the sweet, spicy sauce.


When they are a nice golden color, remove from the oven and toss with the sauce.  Serve over rice, quinoa or eat them just by themselves!

That’s it! Fast, easy and oh so delicious!


Serving Size: 1 Cup Cauliflower

Baked Honey Garlic Cauliflower

Crunchy baked cauliflower pieces coated with honey garlic sauce. It’s an easy and delicious weeknight meal!

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

Save RecipeSave Recipe


  • 1 small head of cauliflower, cut into bite sized pieces
  • 2 cups organic whole wheat panko bread crumbs
  • 2 large eggs, whisked
  • for the sauce:
  • 6 tbsp raw honey
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp liquid aminos or low sodium soy sauce
  • 1 tsp hot sauce (or to taste)


  1. Preheat oven to 400F.
  2. Whisk eggs in a small bowl, set aside.
  3. Pour panko crumbs in a separate bowl, set aside.
  4. Dip cauliflower pieces in egg and then roll in panko until fully coated.**
  5. Place on a baking sheet lined with parchment paper.
  6. Repeat until all cauliflower is coated.
  7. Bake for about 20 minutes or until coating is golden brown.
  8. While the cauliflower is cooking,add all sauce ingredients except the cornstarch + water to a medium sauce pan.
  9. Bring to a simmer and stir until mixed.
  10. In a small cup, whisk cornstarch in water, then add to the mixture.
  11. Stir until sauce reaches a low boil again and cook until thickens.
  12. Toss cauliflower in sauce.
  13. Serve warm with rice or quinoa..
  14. Garnish with fresh parsley if desired.
Cuisine: Asian | Recipe Type: Main Dish Vegetables


**Your breadcrumbs may start to clump together from the egg coating, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them on when coating the cauliflower.

Containers: 1G, 1/2 Y, 1O