Gran shares easy meal prep hack to save you money on your next food shop

A money-saving gran posted a meal-prep hack to Facebook which saves shoppers cash on their weekly shop.

Savvy Vivianna, brought a somewhat forgotten prepping technique to the attention of the budget-conscious Facebook group "feeding a family on £1 a Day".

She posted a snap of 20 bags of cooked chickpeas, red kidney beans and green split peas which she was preparing to pop in the freezer for an easy, cheap alternative to tinned pulses.

Vivian wrote: “My soaked beans and pulses from yesterday cooked and ready to freeze.

“Full pack of dried chick peas 99p, half a pack of red kidney beans 45p, half a pack of green split peas 35p…

“So £1.70 for 20 portions, pretty cheap. I will be making into hummus, soup, curries and stews.”

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As one individual tin on beans or chickpeas can cost 60p and yields two portions it’s a great saving to make.

It may seem obvious to some, but to those of a generation raised with pre-soaked and cooked tinned legumes the hack could save them pounds off of their weekly shop.

While we’re used to buying a tin of beans, which would generally be used up fully in a meal for more than one person, they’re actually not the best value way to add protein-rich pulses and beans to our diets.

You can buy large bags of dried beans, chickpeas and lentils in most supermarket, and especially in those with a world foods aisle.

To prepare the dried beans all you have to do is soak the beans for 12 hours, rinse, cover with fresh water and boil for 15 minutes before simmering for one hour.

Then you can follow Vivianna’s lead and freeze your beans into portions to go in the freezer. Throw them, while frozen, into a chilli or curry and reheat for a delicious protein source.

While they might not be the biggest savings in the world, the pennies could really add up especially in vegetarian or vegan households.

One member of the group commented on Vivianna’s post saying: “I never thought to bulk cook and freeze. Do you have to defrost before using?”

To which Vivianna said: “I don’t always, I just pop them in to my chilli or curry or whatever.”

Another said: “Av never really thought of this… it’s always tins of them I buy… going to try this thanks.”

Lentils, chickpeas and beans are incredible sources of plant-based protein, fibre and iron.

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Chickpeas are actually beneficial at reducing blood sugar and increasing insulin sensitivity compared to other high-carb foods.

Lentils can benefit gut health by slowing the rate that the stomach empties and improving bowel function, plus they’re an excellent source of Folate (vitamin B9).

Kidney beans are found to slow the absorption of sugar into the bloodstream and also supply you with thiamine (vitamin B1) and copper.

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