Do you love cooking beans from scratch but worry about how long they’ll last in the fridge? You’re not alone! This comprehensive guide will answer all of your questions about how long-cooked beans last. We’ll also provide some tips on how to store them for maximum freshness. So, whether you’re a beginner cook or an experienced chef, read on for everything you need to know about how long-cooked beans last in the fridge!
How long do cooked beans last in the fridge?
Cooked beans will last in the fridge for 3-4 days. If you’d like to prolong their shelf life, you can freeze them for up to 2 months.
To freeze cooked beans, simply place them in an airtight container or freezer bag and store them in the freezer. When you’re ready to use them, simply thaw them out in the fridge overnight or microwave them on low heat until they’re soft.
How To Cook Beans
1. Soak Beans
Soaking will help you to remove some of the indigestible sugars that cause gas. Put beans in a large pot and pour enough water to cover them by 2-3 inches (5–8 cm). Let soak for at least 4 hours or overnight. Drain and rinse before cooking as usual.
2. Change Water
If your recipe calls for soaking the beans, change the water once or twice during this time to help remove these indigestible sugars. Use fresh water each time you change the water and boil it briefly before adding to the soaked beans, which will also reduce flatulence, producing raffinose family oligosaccharides (RFO’s). Keeping your cooking temperature low is also helpful.
3. Boil and Discard an Inch or Two of the Water before Cooking
Before you add the beans to a recipe that requires cooking, boil them in unsalted water for 10 minutes to destroy some of the sugars that cause gas. Discard this water when done and use fresh, salted water to finish the recipe as usual.
4. Add Acidic Ingredients such As Lemon Juice or Tomato Paste towards End of Cooking Process
These ingredients lower the pH of your ingredients which will destroy these types of RFO’s; they won’t completely eliminate flatulence but may help to reduce it enough so that there is no social or medical embarrassment. Adding acidic ingredients like lemon juice along with other aromatics like garlic and onions will reduce the flatulence-producing potential of your dish.
5. Adding Baking Soda or Bicarbonate of Soda
Adding a teaspoon of baking soda (bicarbonate of soda) for each cup (250 ml) of dried beans while soaking them will reduce the gassiness of beans. Because baking soda is alkaline, it raises the pH of the soaking water which in turn destroys many of these RFO’s. This process isn’t universal, however; some people may not get good results with this method so don’t rely on it entirely to solve your flatulence problem.
What Type Of Beans To Use
There are many different types of beans to use in cooking. Knowing which type of bean to use for what dish can be confusing. To help you out, here is a list of the most commonly used legumes and some information as to which dishes they are suitable for:
Cannellini Beans
The cannellini bean is a white kidney-shaped bean that originates from Tuscany, Italy. They have been known as ‘white gold’ due to their popularity on the market and because they grow so abundantly. Cannellini beans have a creamy texture with a nutty taste and work well in both hot dishes such as soups or salads, but also cold dishes such as sandwiches or antipasto platters.
Garbanzo Beans (chickpeas)
The garbanzo bean (also known as the chickpea) is a member of the legume family and originates from Asia. They are cream, brownish-gray or pale green in color and have an oval shape. The garbanzo bean is very versatile and can be used to make both cold and hot dishes such as Indian curries, salads, soups, and hummus.
Gigantes Beans
The Gigante pea (Gigantes beans) is an heirloom variety of the common bean that produces long pods with large peas inside. Gigante beans grow naturally in Crete, Greece, where they are cultivated for their meatiness for use in stews. They are also great for steaming or using fresh feta cheese drizzled with extra virgin olive oil.
Green Beans (string beans)
The green bean (also called string bean or snap bean) is the unripe fruit of any type of common bean. However, they are commonly known as green beans when used fresh. The green bean has variations in color, such as purple or yellow, but it is mainly consumed when green and young. It can then be steamed, boiled, or fried and used in salads, casseroles, or side dishes.
Kidney Beans
The kidney bean is a dark red cylindrical-shaped legume that originated from northern Mexico and Central America thousands of years ago. The kidney bean is a versatile addition to many dishes and can be cooked whole or mashed for dips or used in salads, soups, and chili con carne.
White Beans
The white bean is a variety of the common bean that is pale-colored and smaller than other types such as the navy or great northern beans. The smaller size makes them better for side dishes, mezzaluna pasta dishes, and other small shapes of pasta. White beans can be bought either dried or canned depending on preference. If you buy them dried they should be soaked overnight first before cooking with fresh water.
What Are Some Recipes That Include Cooked Beans
1. Black Bean Chili Recipe with Tomatoes and Cumin
Two tablespoons olive oil, Saute the onion and garlic in the oil until soft. Add the potatoes, salt, pepper, thyme, bay leaf, and water to cover. Bring to a boil then lower heat and simmer for 20 minutes. Stir in beans and tomatoes. Season well with salt and pepper if desired. Simmer for about 10 more minutes until the potatoes are cooked through but not falling apart. Discard bay leaf before serving.
One cup dried black beans (about 1/2 pound)
Soak beans in cool water overnight; drain; transfer to pot; add cold water to cover by two inches.
Bring to a boil over high heat, salt the water, and skim the foam from the surface. Lower heat to medium-low, cover the pot partially and cook until beans are just tender but still firm, stirring occasionally for about 25 minutes. Drain beans; discard cooking liquid.
One teaspoon cumin seeds
Toast cumin seeds in a small skillet over medium heat, shaking pan occasionally until fragrant and slightly darker in color (about 1 minute). Transfer spices to spice mill or mortar; cool 5 minutes then grind or pound into a coarse powder.
2. Vegetarian Chili Recipe with Beans
Half cup chopped green pepper (1/2 of a bell pepper),4 teaspoons minced garlic (about 4 cloves),2 tablespoons vegetable oil,1 medium onion, diced fine.1/2 teaspoon salt,1 can kidney beans, rinsed and drained.
3. White Bean Soup Recipe with Tomatoes
Two tablespoons olive oil,1/4 cup onion, diced fine,2 teaspoons minced garlic
Saute the onion and garlic in the oil until soft. Add the potatoes, salt, pepper, thyme, bay leaf, and water to cover. Bring to a boil then lower heat and simmer for 20 minutes. Stir in beans and tomatoes. Season well with salt and pepper if desired. Simmer for about 10 more minutes until the potatoes are cooked through but not falling apart. Discard bay leaf before serving.
4. Tempeh Salad Sandwich Recipe with Beans
One tablespoon lemon juice,4 teaspoons mustard (any variety),2 tablespoons tahini.
5. Baked Bean Recipe with Tomatoes and Molasses
Twelve ounces (1 1/2 cups) dried Great Northern beans, soaked in 8 cups water overnight or at least 4 hours, drained and rinse,2 tablespoons olive oil.
Saute the onion and garlic in the oil until soft. Add the potatoes, salt, pepper, thyme, bay leaf, and water to cover. Bring to a boil then lower heat and simmer for 20 minutes. Stir in beans and tomatoes. Season well with salt and pepper if desired. Simmer for about 10 more minutes until the potatoes are cooked through but not falling apart. Discard bay leaf before serving.
Cook beans in their soaking water until tender but still firm, about 45 minutes.
Sauteing the onion and garlic before adding to beans add a layer of flavor that takes these baked beans from ordinary to extraordinary. The longer they simmer, the better they taste, so feel free to cook them for an hour or two if you have time.
FAQ’s
Why did my beans go bad so quickly?
There are a few reasons why your beans might have gone bad so quickly. One possibility is that the beans were old and had begun to spoil. Another possibility is that they weren’t stored in a cool, dry place and became moist and rotted. Finally, it’s also possible that you didn’t store them properly after opening the package – moisture can cause them to go bad quickly.
What can I do to make sure my beans stay fresh for longer?
There are a few things you can do to make sure your beans stay fresh for longer. First, make sure to store them in an airtight container in a cool, dry place. Second, don’t cook more beans than you’ll eat within a few days – any unused beans should be stored in the fridge. And finally, rinse the beans before cooking to remove any surface starch. This will help keep them from sticking together and becoming mushy.
Are there any health risks associated with eating old beans?
Yes, there are a few health risks associated with eating old beans. For one, the nutrients in the beans may have started to degrade, so you may not be getting as much benefit from them as you would if you ate fresher beans. Additionally, bacteria and toxins can form in old beans, which could make you sick if you eat them. So it’s generally recommended that you discard any old beans and replace them with fresh ones.