Should you store cooked legumes in their cooking liquid? Learn if this method helps keep them moist and flavorful in the refrigerator.
1 Answer
Yes, cooked legumes should generally be stored in their cooking water (or bean broth). This helps to keep them moist and prevents them from drying out.
Detailed Explanation:
When legumes are cooked, they absorb a significant amount of water. This water helps to maintain their texture and prevents them from becoming hard or shriveled. Storing them in their cooking liquid ensures they retain this moisture. The cooking liquid, often referred to as bean broth, also contains some of the nutrients and flavors that leached out of the legumes during cooking. Keeping the legumes submerged in this liquid helps to preserve these qualities. To store, allow the cooked legumes and their broth to cool completely. Then, transfer them to an airtight container and refrigerate. They will typically last for 3-5 days in the refrigerator. If you don't have enough cooking liquid to cover the legumes, you can add a little fresh water.
Pro Tip:
If you plan to freeze cooked legumes, portion them out with their cooking liquid into freezer-safe bags or containers. This will help prevent freezer burn and maintain their quality for longer storage (up to 2-3 months). When thawing, thaw them in the refrigerator overnight for best results.