What happens if you freeze cooked beans?

[redthong]

We're trying to eat more of them these days, and since I'm having surgery in a few weeks, I want to spend time this weekend stocking the freezer. What happens to the texture and/or taste of black beans, pintos, etc., if you freeze them after cooking. (I'm talking dried ones cooked from scratch, not canned.)

[lgss]

I've done it with black beans, garbanzos, etc. and it works fine. Freeze them in whatever size portions you want so you don't have to try to chip off some from a huge frozen batch.

[saltwater]

I've frozen several types and noticed no changes at all in texture or taste. They are excellent candidates for freezing. If you want, you can quickly freeze a handful loose on a tray and then dump them into a container for easy access to just a few beans to put on a salad or something.

[Sam Fujisaka]

That's right. I almost always have containers of cooked from dry beans in the freezer.

[Nyleve]

Whenever I cook dried beans I always make much more than I need because it doesn't take any longer to cook double or triple the amount. Freeze them in recipe-size containers, covered in cooking liquid. Absolutely no different than freshly cooked.

[meatn3]

I freeze chili with beans, black-eyed peas and other cooked from scratch legumes all the time and they are fine. There is no change of texture/taste IMO. I freeze lentils too, but they have been pureed, but I think they would be fine too.

BTW, if you have abdominal surgery you may find it takes a while before your body can comfortably manage beans. ;-)

[Davwud]

I haven't done it in a while but from what I remember, I've frozen red kidney beans with absolutely no problems. None that I noticed anyway,

DT