Peeled Beans

• Preparing creamy bean dips: Peeled beans blend easily into smooth, flavorful dips like hummus or white bean dip, offering a lighter texture and quicker cooking time compared to using whole beans with skins intact.
• Making hearty bean soups and stews: Peeled beans thicken soups and stews while providing a tender, less chewy texture, making them a great addition to vegetarian chili or bean-based minestrone.
• Creating smooth purees and sauces: Peeled beans can be pureed to create silky-smooth sauces, often used as a base for vegetable dishes or as a healthy alternative to cream-based sauces.
• Using as a nutritious base for veggie burgers: Peeled beans can be mashed and combined with vegetables, grains, and spices to form flavorful and healthy veggie burgers that bind well and cook evenly.
• Utilizing in baked goods for moisture and nutrition: Peeled beans can be incorporated into cakes, muffins, and breads to add moisture, fiber, and a subtle sweetness while creating a tender crumb.

• Rich in protein, essential for muscle building and repair.
• Good source of fiber, promoting digestive health and regularity.
• Contains iron, crucial for energy production and preventing anemia.
• Provides folate, important for cell growth and development, especially during pregnancy.
• Low in fat and cholesterol, supporting heart health.
• Offers complex carbohydrates for sustained energy release.

Peeled beans are highly perishable. For short-term storage (1-2 days), refrigerate them in an airtight container. To extend their shelf life, blanch them briefly in boiling water, then transfer them to an ice bath to stop the cooking process. Drain thoroughly and freeze in a single layer on a baking sheet before transferring to freezer bags. Frozen peeled beans can last for several months.