How to Store
Keep canned and dried beans in a cool, dark place. Store dried beans in hard, closed containers to protect from pests. Refrigerate cooked beans within 2 hours and use within 3-5 days. Cooked beans also freeze well.
Five Tips for How to Use
- Blended – Blend beans into smoothies, soups, or sauces to help thicken and boost nutrition. Add blended, refried, or whole cooked beans to burritos, quesadillas or wraps.
- Burgers – Make your own bean burgers, adding your favorite spices and herbs.
- Dip – Make layered bean dip or hummus. For a quick and easy option, make a simple bean dip by blending beans and green olives. Look online for more creative bean dip ideas.
- Roasted – Roast chickpeas in your favorite spices for a crispy salad topping or snack.
- Salads – Add beans to salads for a more filling option rich in plant-based protein and fiber. Or make an easy salad of beans, corn, and chopped peppers tossed in vinaigrette.
Hints: Lentils do not need to be soaked and are a good option if preparing dried beans in a rush. To save time, consider preparing extra dry beans and freezing half for later.
Peanut Butter Chocolate Chip Chickpea “Cookie Dough” Dip
Serves: 12-24 cookies
1 can chickpeas (15-oz.)
½ cup peanut butter
2 teaspoons vanilla extract (optional)
1-4 tablespoons milk, as needed
Salt, to taste
1/3 cup chocolate chips
Graham crackers or sliced apples, to serve
- Rinse and drain the chickpeas.
- Blend chickpeas, peanut butter, and vanilla extract in a food processor or blender until smooth. Add milk as necessary to help blend.
- Taste for flavor; add salt and blend again if necessary.
- Mix in chocolate chips. Serve as a dip.
- Try different nut butters in place of peanut butter.
- If not sweet enough, add your sweetener of choice, such as honey, maple syrup, or sugar.