Since I work so hard to save on my groceries, I do not like to throw food away (plus this is a trait that my dad instilled in us as children). So, I’m always looking for ways to use up leftovers.
The colder months are fast approaching and that calls for pots of warm, bubbly soups and stews. I had some tomatoes in the refrigerator that were on the verge of destruction so I decided to chop them up and place them in baggies to freeze. While I was at it, I packed up the leftover pinto beans that we had for dinner last night. These will be great to pull out of the freezer when I’m making my soups, plus they’re cheaper and probably better for you.
Chop your tomatoes and measure into two cup increments (that’s usually what the recipes call for). Place them into a ziploc bag, making sure to get most of the air out so that your bag can lay flat and save room in your freezer.
Measure your beans in two cup increments and place in ziploc bags, just like you did for your tomatoes.
Since I didn’t use freezer bags I placed the tomatoes and beans in a ziploc container so they will last longer. You could also place them in a freezer bag.