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    Freezing Beans?

    UGA Fan
    Sun Aug 14, 2011 11:45 pm Groupie
    I was wondering if I could cook dried beans ahead of time and freeze them for future use. They're so much better than canned beans, but I don't always have time to make them when I need them.

    On that same line of thought, could I make a soup ahead (such as a minestrone) and freeze that? Thanks for any information!
    Mon Aug 15, 2011 12:11 am Groupie
    I do both with great results. Why not try a leftover portion of beans in the freezer, thaw and have for lunch to see if you like it before making a big batch. You could try soup the way if you aren't sure. I hope you like the results, it makes dinner time so easy!
    Mon Aug 15, 2011 5:04 am Groupie
    UGA Freezing dried beans after cooking works great. I don't actually do that, but what I do is soak them, them divide into recipe size portions after draining and freeze. When I want to make chili, etc. I then add the beans to the recipe straight from the freezer. That way I have them ready to go without any prep time. I also freeze soups such as minestrone and pasta fagioli all the time. They actually taste better the second time around as the flavors have time to meld. Good luck!
    Thu Aug 18, 2011 3:27 am Groupie
    I froze some kidney beans that I had cooked from dried, back in May, I had cooked them up for Sausage & Bean Soup, but I forgot that I was working late that week at work, so I had to toss them into the freezer. I pulled some out the other day and tossed them into the Bean & Sausage Soup I was making for lunch, from start to finish the soup only took about 30 minutes, including the chopping. The kids originally moaned about the soup when I told them what it was, hubby made a face, but once we started eating the kids ate a full bowl without saying anything, and me and hubby had 2 bowls each. I saved some of the beans to toss into chili I made and froze back in March, I didn't think there was enough beans in the original chili.
    Sun Aug 21, 2011 1:02 pm Groupie
    I make double batches of baked beans..and also chile with kidney beans..and freeze them up for future meals. Never had a problem yet! Lotus.
    Wed Aug 24, 2011 8:47 pm Groupie
    I froze 8 huge containers of cooked black-eyed peas last year.
    We got a little tired of them. icon_wink.gif
    Sun Oct 30, 2011 4:40 pm
    Semi-Experienced "Sous Chef" Poster
    Beans freeze well however sometimes refried beans will looks whitish but after reheating whip up to be just fine. I plan to make 4 batches of different beans this week to freeze into USABLE portions 1/2 cup per container I get these cheap plastic containers 8 oz/16 oz/ 32 oz at dollar tree for 5 per package for $1.00 they work great for this I write on them with a sharpie when I freeze them (using baking soda on the wet lid to remove the marker after 10 min of sitting first.)the reason I plan to do smaller amounts saves on wasting them...
    Tue Nov 29, 2011 6:30 am
    Regular "Line Cook" Poster
    Yes, yes, yes to the beans! I make huge batches in a crockpot quite frequently, so I can just let them cook and forget about them. Then I freeze in much smaller portions so I always have plenty for chilis, burritos, soups, whatever.
    Wed Nov 30, 2011 5:43 am
    Forum Host
    Also, if you have a pressure cooker (or if you don't, Aldi's frequently has them for a very good price), you can cook soaked beans in (I am not making this up) less than 5 minutes.

    I'm with you - I scoff at canned beans. icon_wink.gif
    Wed Jan 11, 2012 9:00 am
    Newbie "Fry Cook" Poster
    What ever kind of beans, I cook up 500g and then

    freeze half, the other half for that weeks consumption.

    It works a treat and as every fule noes

    tinned beans are not as good.
    Tue Jan 17, 2012 4:18 pm
    Newbie "Fry Cook" Poster
    I have made bean soup and put it in the freezer. It thaws well and taste is just as good as it was when you put it in the freezer. I froze 15 bean soup that I had put smoked sausage and ground turkey in. The flavor and the texture was good so not to worry do your thing. I suggest that you use ziplock bags that way you don't take up space in the freezer with boxy containers, they will lay flat or be folded down make sure to squeeze all the air out of them.
    Wed Mar 14, 2012 12:54 am
    Experienced "Head Chef" Poster
    I need to watch my sodium intake so I love the idea of having cooked beans in the freezer. Canned beans are pretty heavy on the sodium-at least for me. Do you freeze beans in their cooking liquid or do you drain them first? About how long can you store the cooked beans in the freezer? Thanks in advance for any info!
    Soup Lady
    Sat Mar 31, 2012 11:14 pm Groupie
    This is funny because I have not been on this Site in months but got on here to ask this exact question! I am vegetarian and eat a lot of beans but in small portions. I buy canned but know food out of cans is not good for you so I want to start cooking up dried beans and freezing in individual portions in freezer bags. As the last person asked I would also like to know if they are best frozen in liquid or drained. Also someone mentioned cooking dried beans in the crockpot, sounds easy, what is the best way to do this? Thanks so much!!!
    Sun Apr 01, 2012 5:43 am
    Forum Host
    I mostly cook chickpeas and I freeze those dry without liquid. This is the recipe I posted for chickpeas in crockpot, but i imagine it would be similar for other dried beans. Cooked Chickpeas or Garbanzos (Slow-Cooker)

    I use mine up within a month or so.
    Fri Apr 06, 2012 10:46 pm Groupie
    I always just sort my beans ( look for bad ones and rocks). Skip the soaking. Put in crockpot with water and whatever season I want. 8 hrs on high. This works perfect for pinto, navy, black and kidney. Haven't tried others.
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