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Tips & Techniques

Quick Meal Tip: Make Double Batches of Beans & Grains

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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updated May 2, 2019
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(Image credit: Faith Durand)

Hungry, grouchy meal planning is never any fun. But ever since I started following Mark Bittman’s advice to cook and store extra batches of grains and beans, throwing together quick weeknight dinners and last-minute lunches has become much easier.

Both beans and whole grains can take a prohibitively long time to cook, especially when you are hungrily scanning your pantry shelves at 9 PM. Bittman’s advice is to make the most of bean and grain cooking by doing at least a double batch, and refrigerating or freezing the excess.

Cooked grains last at least a few days in the refrigerator and months in the freezer. (I like to portion out the grains before freezing to make defrosting easier.) Beans, stored covered in their cooking liquid, will keep for up to a week in the fridge and for months in the freezer. Add a splash of lemon juice or vinegar to the liquid to help the beans keep their shape, and defrost frozen beans in the refrigerator or microwave.

Are you in the habit of making extra batches of grains and beans?

Related: Good Question: Can I Freeze Cooked Beans?

(Image: Faith Durand)