Highly recommended for single people: If you love black beans in eggs and stuff, as I do, you can freeze them in little 2-tablespoon cubes with a little of the brine, and then just pull out 1-2 as needed for your salads & eggs. Thaw, rinse, eat your best life. 🍜😊 - ThreadSky

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snarkysteff.bsky.social • 9 hours ago

Highly recommended for single people:

If you love black beans in eggs and stuff, as I do, you can freeze them in little 2-tablespoon cubes with a little of the brine, and then just pull out 1-2 as needed for your salads & eggs.

Thaw, rinse, eat your best life. 🍜😊

Comments

elenagwynne.bsky.social•8 hours ago

I do this with diced deli ham.

snarkysteff.bsky.social•8 hours ago

Oh, interesting!

elenagwynne.bsky.social•8 hours ago

It’s perfect for scrambled eggs or omelettes. One cube per person.

snarkysteff.bsky.social•8 hours ago

I usually do 1-2 “1/2 cup” portions for larger recipes, but it’s all same/same.

isabellachu.bsky.social•8 hours ago

Good faith question: I find that freezing plants/veggies significantly alters the texture. Meats, bread, sweets and fats seem to freeze fine.

jenniegross.bsky.social•8 hours ago

Blanching vegetables helps. Boil slightly before freezing. It works with fruit too if you were planning to cook the fruit later.

snarkysteff.bsky.social•8 hours ago

Yes, it affects them all, generally, no matter how you treat them, but if it’s cooked it’s less a problem (ie in soups). I generally don’t freeze veggies unless they’ve been cooked into something, personally, or they’re on the verge of being bad and I’m saving them to make veggie stock with.

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