Shrinkflation – Freezing Beans

Shrinkflation – Have you heard the term? Manufacturers downsize the package size and/or the volume. Boxes are shorter and cans have less inside. And yet the cost has not changed.

We always have cans of beans on hand. I don’t know about you, but I’ve noticed the amount in one can keeps getting smaller and smaller. One an used to be 16 oz., then if was 14 oz. And now that 14 oz. is as much liquid as beans!! The last can I opened literally had less than one cup of beans!!

Enter the freezer! Spend a little bit of time and freeze up some savings! Defeat shrinkflation!

shrinkflation

Here’s how you do it:

Soak a 16 oz package of dried beans (I used pinto) overnight. Completely cover them and add about 1 teaspoon of salt.

Drain and rinse the beans and put them into a crockpot. Top with all the other ingredients, then cover completely with water. I used only salt and onion to season. I wanted to be able to use them in a variety of dishes. Turn the crockpot on to high.

Cover and cook for about 6 to 8 hours, depending on how soft you like your beans.

When they are done, allow them to cool. Label 3 freezer bags or freezer containers with the contents and the date – add another if you want to freeze the onions!

Place two cups of beans and about 2 Tablespoons of liquid to each bag. Push all the air out and lay the back flat on a baking sheet.

Put waxed paper between the layers to prevent them from sticking together.

Place the baking sheet in the freezer for a few hours, or overnight.

When they are frozen, remove the bags from the tray and place them in your freezer.

shrinkflation

Shrinkflation diverted! You now have beans for your recipes at a fraction of the cost of the canned version!

Shrinkflation! Freezing Beans
Keyword: beans, freezing, preserving, shrinkflation
Servings: 6 cups
Author: HelenFern
Ingredients
  • 16 oz package of dried beans
  • 1 medium onion
  • 2 teaspoons salt (half for soak, half for cook)
  • water
Instructions
  1. Soak a 16 oz package of dried beans (I used pinto) overnight. Completely cover them and add about 1 teaspoon of salt. 

  2. Drain and rinse the beans and put them into a crockpot. Top with all the other ingredients, then cover completely with water. I used only salt and onion to season. I wanted to be able to use them in a variety of dishes. Turn the crockpot on to high.

  3. Cover and cook for about 6 to 8 hours, depending on how soft you like your beans.

  4. When they are done, allow them to cool. Label 3 freezer bags or freezer containers with the contents and the date - add another if you want to freeze the onions!

  5. Place two cups of beans and about 2 Tablespoons of liquid to each bag. Push all the air out and lay the back flat on a baking sheet.

  6. Put waxed paper between the layers to prevent them from sticking together.

  7. Place the baking sheet in the freezer for a few hours, or overnight.

  8. Remove the bags from the tray and place them in your freezer.

  9. Shrinkflation diverted! You now have beans for your recipes at a fraction of the cost of the canned version!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

© Copyright 2022 The Lazy Gastronome

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1 Response to Shrinkflation – Freezing Beans

  1. Melynda says:

    Nice, I noticed you save the cooked onion, so do I!

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