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Many of our favorite recipes call for dried beans, but it can take a long time to cook them. So I prepare an entire bag of beans at once. I soak them overnight, cook them in a large pot the next day, drain and cool them. Then I place cupfuls in freezer bags and keep them in the freezer to use whenever a recipe calls for them. —Joy B., Fairfield, Ohio
The United States Department of Agriculture advises to refrigerate or freeze leftovers as soon…
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Here’s a tip that’s handy when making soups or sauces that call for a few tablespoons of tomato…
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