To give you an idea, I buy 1kg of beans for $5.00, this makes on average 11 meals at 45 cents each - a tin of beans from the supermarket is $2.00 - a big saving if you eat vegetarian regularly like we do.
To prepare my beans (chickpea, black, white, red, cannellini etc) I soak overnight, rinse well and cover with water in a large pot. Bring to the boil and skim off any scum that rises to the top. Reduce to simmer and cook for 25 to 40 minutes, topping up the water level occasionally, until beans are tender - nut mushy! Freeze in lots that suit your family, with a little cooking liquid. I don't add salt to mine but if you like, this can be added near the end of cooking.
Here's how we enjoyed our beans this evening
Black Bean and Rice Recipe
Vegan/Vegetarian
Serves 4
1 Tablespoon Olive Oil
2 Cloves Garlic, Crushed
1 Medium Onion, Diced
1 Teaspoon Cumin Powder
1 Teaspoon Paprika
1 Cup Short Grain Rice
2 Cups Stock
1.5 Cups Black Beans
2 Cups Vege (I used broccoli, snow peas and peas)
In a large pot heat olive oil over medium heat. Gently cook garlic and onion till soft. Add in spices and cook until fragrant. Stir in rice and cook for another minute or so to allow rice to be coated in spices and absorb some of the oil. Add in stock and bring to the boil. Cover the pot and reduce to low (as low as dial will go) and cook for 20 - 25 minutes. Half way through quickly add vege on top of rice to steam and put the lid back on - don't stir. Serve with grated cheese or parsley to make completely vegan.
