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Storing cooked beans (kidney in particular)

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I recently (maybe one week ago) cooked chick peas, kidney beans and cannellini beans. I stuck them in a storage container and covered with water ... that's it.

The cannellini beans and chick peas were basically fine, but the kidney beans really put off a fairly foul odor and taste.

This is not the first time I have noticed this, but it's the last time I'm putting up with it. Save me from going to back to canned beans ... what can I do to prevent this from happening again?

Given the soak time and the cook time (I cook longer at lower temps because I am looking for softer beans), I really don't want to make another large batch without resolving this problem and I refuse to do this for a mere four ounces (my normal single serving portion size).

Thanks for your help.

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  1. I have a question: why do you store it in water? It seems really strange to me to store anything in water and I think that may be your problem. How long was it before the kidney beans were foul tasting? I think you should probably just put them in an air-tight container and put it in the fridge; it's always lasted about 4 days for me.

    1. sorry, but cooked beans won't last more than 3 or 4 days in the fridge, regardless of how you package them.

      however, they will last for up to a year in the freezer. next time you make a big batch, keep a few days' worth in the refrigerator, remove as much excess moisture as you can from the remaining beans, divide them into single servings, and freeze them in airtight containers/freezer bags/etc. then you can just defrost/reheat a serving when you want them.

      oh, and digkv is right, when you do store them in the fridge, there's no need to keep them in water, in fact it can cause them to develop a pretty unpleasant slimy texture even before they're spoiled.

      1 Reply
      1. re: goodhealthgourmet

        Yeah, I concur, freezing is the way to go. (The texture may get a bit soft, but will be fine for many applications) I drain them and spread them out on a kitchen towel to dry a bit, then freeze in a single layer and once frozen, dump them into a bag that I can pour desired amounts from.

      2. I freeze them in small containers. There are some little jars for freezer jam made by Sure-Jel (I think) that have a screw-off top; I'm fond of those. Maybe you shouldn't cook all your beans on the same day.

        1. I had put them in water because previously I'd had them in the refrigerator dry and noticed some white chalky residue developing ... my thought was: covering with water means will inhibiting this residue.

          As for the slimy texture goodhealthgourmet mentions, yes, and I figured it would be there, as it is with canned beans, but I figured I would simply rice the beans before using.

          I will try the next batch with freezer bags and pre-measured sizes (works better in my smallish city refrigerator than containers). Thanks for the suggestion!