Ditch the can (and the sodium) Beans

Now that I so luckily have Pregnancy Induced Hypertension (what am I like a middle aged man?? who gets high blood pressure?!) I have been keeping an extra eye out on my salt in take.

 So imagine my surprise to see that my can of beans (which I put in just about everything) has over 400MG of sodium per serving!?

 imagine that! 

The American Heart Association only recommends 1500 mg of sodium in a day! 

So if I ate a can of beans (which is not THAT hard to do) I have almost maxed out my day!! that's ridiculous, especially if you are going to add some seasoning to it, like taco seasoning!! IMAGINE! yikes! so that got me thinking, why don't I just make dried beans?? they have TWO mg of salt, TWO that's it!!!

but here's the truth, there ain't nothing easy, or convenient about dried beans, you gotta take them out and soak them the night before (like I have a clue what I'm going to eat TOMORROW) and then cook them for like a gatrillion hours, and then, if you still want what ever you needed the beans for, you cook them into the meal! 

that's too much work for me!

so instead, lets make it in a batch, put it into servings, and freeze it, then how easy is it to take it out, defrost it, and bam! beans beans the magical fruit!!!

I am not even going to make a "ingredients list" because, well you need beans, and water. that's it.

So take your bag of beans (this is according to a 1 lbs bag of beans) and soak them in water over night (yeah, stupid, I know, but it will be worth it! I promise!) 

Then when you wake up in the morning, drain those beans out! put them in your crock pot with 6 cups of water (feel free to add things, like onions? maybe trade out water for broth? you pick they are your beans) and cook on high for about 4-6 hours.  once tender, turn off and let cool down a bit.

Separate them into bags or Tupperware (I did bags because that's easier to stick in warm water to defrost) and toss in the freezer!!