How to Freeze Black Beans

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Want to freeze a super food? Black beans contain small amounts of omega-3 fats, three times as much as other legumes (NY Times).They make terrific quick meals, such as black bean and corn quesadillas and black bean casserole. Toss them in your next taco, pizza, nachos, or salad to add extra protein. Make your own convenience form from dried beans,  which is almost as easy as opening a can. You save between six and eight dollars overall by taking a couple of easy hours to soak and simmer two pounds of dried black beans. This recipe yields 7 bags or 7 cans of beans at approximately 32 cents per bag. You thaw the bags 24 hours and replace one bag for one 14 oz. can of black beans in recipes.

Black beans are sold in 1 pound bags, so buy two. Look over your beans as you pour them into a stock pot. Make sure there are no small twigs or stones. Soak 2 pounds in a large stock pot overnight.

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Your beans will absorb the water by morning.

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Drain beans in a colander.

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Cover with clean water and bring to a boil. Simmer covered forty-five minutes to one hour until tender.

Alternately, the soaked beans can cook in a crock pot for four hours on high or six hours on low.

Remove from heat. Add a tablespoon of kosher salt if desired. Uncover and cool the beans for one hour or longer. Go run an errand and come back. Periodically stir to release heat.

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Prepare 7 quart size freezer bags labeled with date and contents. Set upright in two flat baskets or plastic shoebox for support. Use a 1-cup measure and dip twice placing nearly 2-cups in each bag. This is approximate to one 14oz. can if you measure a little less than one cup for each dip. I leave some liquid in each cup, but not soupy. Allow the bag to stay open until the warm beans have cooled completely for about thirty minutes to one hour or you can refrigerate to speed up this process.

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Seal the bags, gently squeezing air out and lay flat. I stack mine in the shoe box and freeze until semi-solid, about an hour and then store flat in freezer. Alternately, they will stack in the freezer without transferring them from the shoebox.

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Add this item to your freezer inventory. Thaw 24 hours prior to using. Make black bean and corn salsa, refried black beans, black bean and corn quesadillas, baked santa fe eggrolls, black beans and rice or your own family favorite using convenient black beans without any preservatives and save yourself about eight to ten dollars in the long run.

Have you ever tried freezing black beans? All beans are freezer friendly. Try pinto for refried beans or garbanzo (chick peas) for salads.

What’s your favorite black bean recipe?

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Comments

  1. Its great that you Shed light on a few things I didn’t understand. Thank you , hope you can keep writing blog?2

  2. when i was searching yahoo just for this issue, I feel that its no answer for me , but thanks god , your article save me from this;2$4

  3. Superb site you have here but I was curious if you knew of any community forums that cover the same topics talked about in this article? I’d really love to be a part of online community where I can get advice from other knowledgeable individuals that share the same interest. If you have any suggestions, please let me know. Kudos!

    • Are you referring to freezer cooking only? or eating clean? Eating-clean has a website where people share recipes and interact. I’m hoping more people would interact on this site. Please feel free to pose a question and we’ll try to get some others to chime in. Food-inc. has a blog too. Thanks for visiting. All the recipes and ideas on this site go along with clean-eating for the most part.

  4. Useful ideas, thanks for sharing them in Freezing Black Beans » Mom On A Mission for Christ.

  5. Thanks for the info! I’ve cooked beans in the crockpot a few times, but I haven’t been sure how best to measure and bag them. This post is helpful. My family and I do not care much for beans, but I try to sneak some in here and there for the nutrition. I’m always looking for “sneaky” ways to get veggies we don’t care for into our diets because I think some variety is important.
    Anywhere particular I should look here for recipes like that?
    Your site is a blessing! Thank you!

  6. Thanks so much for all of the great ideas. I’m always trying to up the nutrition for my family and find ways to get dinner on the table faster at the same time. So, you are a godsend in my life. I originally came here after reading a magazine interview in which you mentioned crockpot yogurt, which I now make weekly. I can’t wait to try the freezer beans! It will make sneaking them into meals so much easier! I also want to do these for my mom. She is always stocking on loads of canned food, including beans, which scares me for her health because of BPA. She says that the dried kind are too much trouble (she works fulltime and often eats on the fly.) But if I do this for her, it is one less canned thing in her cupboard, it is just as easy for her as the cans, and way healthier. Thank you so much for all of the great ideas for making all of my family healthier (and my life a little easier at the same time!) God bless you and your family. Please keep up your amazing work!

  7. Larana Sales says:

    How long can they be in the freezer? Do they get mushy?

  8. Cynthia M. says:

    I thought I’d pass on a tip if your readers have problems getting there beans to cook. There are 2 reasons why your beans stay hard – old beans- and hard water. (meaning it has a lot of minerals in it) Every time I tried to cook dried beans I always had a problem due to hard water. Then I read to put put a pinch of baking soda in the water, which makes it more alkaline. It works but some times it can make it mushy if you are not careful. Then I read an alternative to put the baking soda in the soak water. So now I put a tsp in the soaking water. So much better. Cooked beans, no mush.

  9. Great, stop by again to see how I use these black beans in black bean salad next week.

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