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I find that leftover beans get a funny smell after a couple days in the fridge. I re-rinse them before adding to my salad but try to use up by 4 days or so.
I find that leftover beans get a funny smell after a couple days in the fridge. I re-rinse them before adding to my salad but try to use up by 4 days or so.
This is what mean. I have had that happen but wasn’t keeping track of time when it did. All I know is when they go off...they really stink.
I package the excess up in small containers in serving-size portions and freeze them. I've found that they freeze just fine for my purposes. I figured that I freeze leftover chili with beans and that works so just carried on from there.
I now date pretty much everything that is perishable. Bread, when I buy it. Cooked food, date & label on plastic container in fridge. Something like what you are referring to....use a sharpie and date/label then put in fridge.
Also, opened containers of broth, I date it....then I add the "use by Date", which is 2 weeks after opening.
Keeps more food from getting forgotten and ending up wasted.
Things stored in liquid last longer, that's why stews and chilis store really well.
I think if you heated up the whole can of beans with some kind of liquid sauce/gravy around it, they would last longer in the refrigerator. The liquid prevents the food from being exposed to oxygen, which is what provides the environment for those nasty food-spoiling bacterium to grow.
Would it work for your situation/schedule to buy the bags of dried beans and cook only the amount you need for the meal each time?
This is what I do, and it's easier for me (YMMV) than having to try to store and use a leftover portion from a can. Also I like to mix various kinds of beans when I make hummus, soup, etc., and buying the dried beans makes this really easy compared to buying a can of all one type of bean (even a can that is a mix of kinds would probably not be the exact combination I want--for example, the hummus I make is still mainly chickpeas, or sometimes chana dal, but with just a few black beans and sometimes a few other beans thrown in).
But, if you buy the dried ones, be sure to check for and remove any small rocks.
I package the excess up in small containers in serving-size portions and freeze them. I've found that they freeze just fine for my purposes. I figured that I freeze leftover chili with beans and that works so just carried on from there.
I do that too. I fill the container with water to cover the beans and they taste fine after they defrost.
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