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Oct 3, 2009 06:17 PM

Freezing cooked chickpeas

I have a pot of chick peas simmering on the stove and it is way (waaaay) more than what I need. Searching the Home Cooking board I have seen many of you successfully freeze cooked beans. My question is do I drain the cooking liquid then freeze or do I freeze them in the cooking liquid, then thaw and drain when ready to use?

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    1. re: pikawicca

      Yep, this is how I freeze my chickpeas AND black beans.

    2. No, freeze with the cooking liquid. I don't know what you plan to do with the extra beans, but why would you not want a little extra flavor. If you drain off all the liquid the beans will eventually get freezer burn.

      But if you have a vacuum bagger you could bag and freeze the drained beans.

      1 Reply
      1. re: Zeldog

        I concur with freezing in the liquid - I think fewer skins split that way, and the beans don't get mushy.

      2. So glad to find this thread--I know it's old, but helpful.