Two Questions about Cutting Our Grocery Bill

[taubel]

First question: We buy canned beans (in BPA free cans). I've heard everywhere that it would be WAY cheaper to buy dried beans and cook them ourselves. DH and I have never done this. How much work does it entail, and does it really save a lot of money once you factor in the use of filtered water, using the electric stove, etc.

Second question: My kids have snack time at school, so every day we pack them a snack as well as a lunch. They cannot have nuts in the classroom snack, and we don't really eat meat. They've been taking expensive organic granola bars and/or fresh fruit. They are sick of these types of snacks, and we're spending a fortune on them! Anyone have any ideas for "new" and cheaper snacks? (We do try to avoid dried fruit, raisins, etc. for my older DS since he has severe teeth problems.)

Thanks for reading!

[matey]

I don't know anything about price break down but I do cook dried beans and don't find it to be a hard task. I soak them over night and then cook them the next day. Once they are to the point that I like them, I let them cool a bit. Then i either use them in a for a meal or freeze them. I freeze them in 1 cup amounts, keeping a little liquid with them. I put them on a cook sheet to freeze and then when frozen, I put them in a freezer bag. They look like bean disks which are easy to store and easy to reheat.

As for snack, could you just do crackers for a snack? Or pretzels? My ds loves pretzels.

[zoebugsmom]

We send crackers and cheese or yogurt for snacks for the kids along with fresh fruit or veggies.  I buy the crackers in bulk at BJs so it ends up being pretty inexpensive.  Another idea is veggies with a cream cheese or sour cream based dip. 

[matey]

Muffins. I make muffins a lot and ds loves them. I can switch it up too banana, apple, etc. I have a recipe for spiced apple kale muffins and ds loves them.

[CameronsMama]

I have found dried to beans to be significantly cheaper! I can buy 1 pound of dried beans for about the price of one can. Once I cook them, that one pound of beans becomes roughly 4-6 cans worth (!!) so IME, yes, even factoring in the cost of water and electricity, dried beans are a huge savings. (As I said, though, this is in my experience- you're situation may vary depending on prices) I do keep a couple of cans of beans on hand though, for last minute stuff. I don't find the dried beans to be much work. You can soak them overnight, then cook them in a slowcooker, or I often (since I forget to take them out the night before) put them in to soak first thing in the morning, then cook them on the stovetop in the afternoon. You just put them in a pot with water, bring to a boil, cover and reduce heat, simmer until done (depending on the type of bean, usually takes 1-2 hours, IME) super simple. Most beans freeze pretty well, so you put in the effort once, and then the next few times you have beans, it's just as easy as using canned.

For snacks for DS to take to school we do crackers and cheese, yogurt,  rice cakes, pretzels, popcorn, fresh fruit, veggies with some kind of dip, string cheese, homemade muffins, granola bars (homemade when I have time- way cheaper than store bought), bread or mini bagels with cream cheese, or (if it travels well) snack sized portions of leftovers (like a small slice of homemade pizza, a small piece of cornbread, etc).

Hope that helps :)

[Denvergirlie]

Like others have said, beans are pretty easy to cook.

Soak overnight, drain water and refill with fresh water. I cook mine in the crockpot and start it in the morning, and by dinner they are ready. DO NOT add any salt (tomatoes, etc) until they are done cooking. Salt will slow the cooking process WAY down and you'll have crunchy beans that night and you'' be cooking them the whole next day as well..

I normally take 1/3 of the cooked beans and blend them (stick blender) and then add back to the main pot, this helps them "stick together" more although have left in a bit of liquid too in the past like a previous poster.

I then portion them into my cupcake pans and freeze. Once frozen transfer to large ziploc for storage in the freezer. Quick and easy to grab a "cupcake" or two and reheat on stove top or microwave or toss into soup or whatever. Just don't add seasoning until the end of the cooking process. You can also use a pressure cooker and have them done in an hour or so (after soaking) to speed up the process. If you have "old" beans, when you soak them overnight, add a tablespoon of baking soda to the water. I don't remember why it helps, but it does (you can goggle if you want to know why BS helps). We get bags of free beans from a friend that works for some inspection board, so they are often a year old before we get them, but just add the BS to the soaking water regardless.

I've never measured the amount of energy the crockpot uses, but it's certainly got to be cheaper than buying in a can plus less sodium than most canned beans, and less garbage/ recycling in the end as well.

As for snacks, make your own "granola bars", crackers and cheese, cut veggies and hummus (or plain), fresh fruit, mini bagels and cream cheese, popcorn. Pretty much any type of snack food eaten at home can be sent to school as well. Just might have to get a bit creative in packaging, etc.

best

[ollyoxenfree]

I definitely prefer to use dried beans, if only because I can get the texture I like. Canned beans are a little too mushy for my tastes. I will use them for some things like chili. If I'm making baked beans, though, where the bean is the "star" of the dish, I cook them from dried. However, if you like really soft beans, you can cook them to that point. As others have said, dried are more economical than canned and very easy to cook. Soak them overnight and then cook them the next day.  

And those dried beans, once cooked, will make a great dip - similar to hummus - for school snacks! Use white cannellini beans, blend with a little olive oil, add a squeeze of lemon and some dried herbs. 

[Knittin' in the Shade]

like others have said already, dried beans are way cheaper (and IMO, way better for you, because there's no added sodium, sugar - I can't believe how many beans varieties they add sugar to! - and no preservatives)  I soak them overnight in my crockpot, then drain the water, add fresh water, and cook them all day.  Usually I portion them into small freezer bags and then lay them flat (stacked) to freeze, but I'm totally stealing the PP's idea of using the cupcake tins.  BRILLIANT!

For snacks, we do a lot of homemade granola-ish bars, muffins, air-popped popcorn (best $4 I have ever spent at the thrift store was on a popcorn popper.  Brought it home and DH said "Why the heck did you buy THAT?!"  We use it at least 5 times a week.  I luv it), carrots or peppers with hummus or ranch dip, refried beans spread on tortillas then wrapped in foil, rice cakes with peanut butter (maybe use sunflower butter if that's allowed?), and yogurt.  (I portion it into these little glad containers and freeze them, by snack time they're thawed but still cold, and my guys love these with a small bag of granola to sprinkle on top.

[JudiAU]

If your cans are bpa free I assume you are buying Eden? As far as I know they, along with TJs, are the only BPA free canner of beans. (And I assume they can TJs beans because of the cans.) And Eden doesn't add sugar or salt. Then yes, you are paying top dollar and can save a lot of money there. My husband is the bean cooker but I am the freezer. And they freeze well, especially chickpeas.

[matey]

denvergirlie - great idea to use the muffin tins. I know what I'm doing next time I make beans!

[Juvysen]

I cook my beans in my pressure cooker. I can do two bags at a time, it takes about 35 minutes of having the stove running, then turn it off and let it come down to pressure on its own. Then drain and freeze. :) No soaking required with the pressure cooker (though you can if you want), and the beans come out perfect. Much cheaper than cans.

[sugarlumpkin]

Go for dried beans!!! Last year my New Year's resolution was to stop using canned beans. for three reasons: 1) dry beans are much cheaper, 2) canned foods contain BPA, which I want to avoid, and 3) the taste of dry beans is so much better (plus you can add whatever flavors you like!). I also discovered that there is a way of cooking beans that is much faster than the old soak for hours method my mom used to do.

You put your dry (picked over and rinsed) beans in a pot with about an inch of water over them (so, water up to the top of the beans and then an inch more). In a covered pot, bring them to a boil, then remove them from the heat and let them sit, still covered, for an hour. Then drain them, rinse them, rinse the pot (this helps to cut down on flatulence), then put them back in, again with an inch of water on top and bring to a boil again. Simmer for an hour (uncovered) and voila! Delicious cooked beans! Some beans take an hour and a half of simmering (like garbanzos). Do not add salt till the cooking is complete (I use a teaspoonful for each pound of dried beans that I started with but I am sure you could go with 1/2 teaspoon if sodium is an issue), but you can add garlic or cumin or onion or a combination of all three (or anything else you might like) starting as soon as you put the beans on the burner for the second time in the pot.

A snack that my son (4 years old) really enjoys is olive oil crackers. He likes making them with me and eating them! Here's a link to the recipe I found online. These crackers are amazing, and again, you can tailor them to whatever taste you prefer by adding cheese or herbs or spices (I think there is even a gluten-free version in the comments somewhere). I usually do dried rosemary topped with grated parmesan cheese (to hold the rosemary on).

[matey]

sugarlumpkin - I think you forgot the link

[greenemami]

so, so clever.  Doing this next time I freeze beans! 
 

Originally Posted by Denvergirlie 

I then portion them into my cupcake pans and freeze.  

[JTA Mom]

Does anyone else have a problem with the beans becoming grainy after freezing?

I have this link to super easy crackers, but haven't tried it yet: http://www.choosingvoluntarysimplicity.com/the-easiest-crackers-i-have-ever-made/

Ami

[matey]

Originally Posted by JTA Mom 

Does anyone else have a problem with the beans becoming grainy after freezing?

I have this link to super easy crackers, but haven't tried it yet: http://www.choosingvoluntarysimplicity.com/the-easiest-crackers-i-have-ever-made/

Ami

I've never had any grainy issues.

[jimblejamble]

Beans are so easy!

Pinto beans
Soak overnight, discard water, put them in a pot of water with 1.5 times as much water as there are beans...so for 4 cups of beans use about 6 cups of water...or more if you want them to be like refried beans. Add:
1 diced onion
3 or 4 large cloves of garlic
A bunch of salt...a couple teaspoons, I think...I just eyeball it.
About a tablespoon of ground cumin
Bring to a boil, boil for about 20 minutes, turn the heat down to a simmer/very low boil and continue cooking, stirring ocassionally so they don't stick to the pot, for several hours. It usually takes about 3 or 4 hours, depending on how soft you want them. You can also throw in a couple strips of bacon. My dad puts bacon in his and it adds a nice flavor.

[Denvergirlie]

Originally Posted by JessicaRenee 

Beans are so easy!

A bunch of salt...a couple teaspoons, I think...I just eyeball it.
Bring to a boil, boil for about 20 minutes, turn the heat down to a simmer/very low boil and continue cooking, stirring ocassionally so they don't stick to the pot, for several hours. It usually takes about 3 or 4 hours, depending on how soft you want them. You can also throw in a couple strips of bacon. My dad puts bacon in his and it adds a nice flavor.

If you left out the salt (and bacon) until the end of the cooking process, it wouldn't take 3-4 hours on the stove top, but maybe an hour after the first rolling boiling.
 

[Smokering]

Yep, don't add salt until they're soft - it retards the cooking process. Also, cooking them in chicken broth (I make my own, so it's salt-free) makes them taste DELICIOUS and adds a bunch of nutritious awesomeness. I occasionally make a homemade-beans-and-rice dish (kidney beans, brown rice), and by cooking both the beans and rice in chicken stock the meal tastes "meaty" without using any actual meat, and is really hearty and tasty and good!

For snacks - what about hard-boiled eggs? Veggies with cottage cheese or peanut butter used as a dip? Cherry tomatoes? Won tons with sweet chilli sauce for dipping? Cubes of cheese? Salami? Roasted chickpeas?

[Chicky2]

Be sure to add some vinegar or whey to your beans when you soak them to help break down the yucky phytic acids.  Then drain your soak water before you cook them.

I put cooked beans and a bit of their liquid in a foodsaver bag and suck and seal.  Then toss in the freezer.  Easy!

Also, for snacks, what about kale chips?