HOME > Chowhound > General Topics >

Discussion

saving beans?

  • 7

I have a few bags of dried beans and I want to cook a bunch now and save them for later. I have done this before, just by using a little plastic box and putting them in the fridge, which worked a little okay but I'm hoping that there is a better way. Or, is it a bad idea to save them at all and I should just cook a little bit or switch to buying canned?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Don't buy canned. Fresh are so much better. You can control the texture and salt (if any).

    Don't know how you are using the beans, but if they are part of a dish like a soup or stew you could freeze the beans if you can't use them immediately.

    1 Reply
    1. re: rworange

      Dried beans aren't fresh. Though I prefer to cook my own dry beans, IMO canned beans are a great convenience item. Canned have a fine, uniform texture and when rinsed hardly ever are too salty. On the other hand, dry beans if too old are a nightmare to cook properly, so whatever you do, don't let dry beans sit around indefinitely.

    2. i always cook the whole bag, portion it into ziplocs and freeze. it works fine.

      1. I freeze beans now and then - it works wonderfully, though it does affect the texture slightly - makes them softer and more prone to disintegrate, in my experience. Now - if you like your beans very soft and falling apart, this might be a bonus!

        You can also freeze beans after soaking (if you soak beans - I don't usually) -- they keep almost forever, and cook up very quickly out of the freezer, because of the aforementioned texture affects.

        2 Replies
        1. re: AnnaEA

          How do you cook them, if you don't soak them?

          1. re: MVL

            I just pick them over for stones, rinse them off, and put them in the water. A pinch or so of salt, usually some sage and olive oil, and let them simmer very gently until they are done - usually about 45 minutes to an hour. I got the method (roughly) from Russ Parson's "How to Read a French Fry" and John Thorne's "Pot on the Fire" -- Russ provided the basic technique, and Thorne the sage/olive oil inspiration.

        2. Freeze them, but don't refrigerate them. My experience with cooked beans is that they last about a week or less in the fridge, and then they start to ferment, and GOOD LORD, what a stench. Phew.