When you freeze the cooked beans, do you freeze them dry or with the cooking water? I would think if you didn't include the cooking water they would dry out again.
I recently cooked up a whole package of chickpeas and wasn't quite sure how best to package the ones for later.
Ari
--- In frozen-assets@yahoogroups.com, Sarah L <rsl_0602@...> wrote:
>
> Usually when I want to cook dried beans, I do a bunch at one time. I soak overnight, then put them in my crockpot in the morning. Cover with water, season if you wish, then cook on low until done. Drain, then I freeze them in 2 cup portions (about 1 can worth). I can then dump them straight from the freezer into whatever I'm making, and as long as they heat through I don't have to worry about waiting for them to cook when I actually make a meal.Â
>
>
> From: cbcddeyoung <cbcd4@...>
> To: frozen-assets@yahoogroups.com
> Sent: Wednesday, August 3, 2011 11:12 AM
> Subject: [frozen-assets] Dried Pinto Beans
>
>
> Â
>
> I have been given 2 large cans of Dried Pinto Beans.
> I like making chili but I would rather have the beans ready to cook when I want to make it.
> Can I freeze the beans after I soak them in water or can I simply add water to the container with the dried beans then freeze them that way?
> I am thinking these are old so they probably will take a while to soften.
> Any suggestions?
>
>
>
>
> [Non-text portions of this message have been removed]
>
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