what can i do with all my left over baked navy beans?

Question

i made navy beans with bacon in the crock pot, basically baked beans, have tons left, dont like to waste food, what can i make with the left overs to use them up

Answer 1

They freeze nicely. Be sure to put plenty of the liquid in the freezer container and leave about 1" head space (they will expand as they freeze). You don't need fancy freezer containers ... any plastic tub with a tight lid will do.

I generally freeze them in about one-cup portions. Set the container of frozen beans in the refrigerator on the morning of the day you plan to eat them, and they will be ready to serve cold or ready to heat at supper time.

The frozen beans are good for about 6 weeks or so; after that they tend to get dried out and a little less flavorful.

I always cook a huge pot of dried beans (navy beans, pinto beans, baby limas or big limas, kidney beans, pinto beans, etc.) and freeze the leftovers. From time to time I have a nice meaty ham bone or smoked hocks, then I cook up about 8 quarts of beans and can them (with a pressure canner) because the salty meat does not do well in the freezer.

Answer 2

make some white chili... It is very good... It wont take as long since your beans are already cooked...
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

Answer 3

I freeze mine because I usually have a whole lot left over. They freeze well and make a good lazy night supper.

Answer 4

hmm, well, i'd start eating them with eggs, at breakfast, and i'd add rice and eat them for lunch and/or dinner, along with sausage, for example, or some other kind of meat. heck you could probably even go mexican with them, add some shredded cheese, tomatoes, and put it in a tortilla.

Answer 5

freeze in usable sized containers

Answer 6

you could also make some soups with them.....