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Wed Jun 27, 2012, 09:56 AM

Freezing beans question

I want to start cooking my own kidney beans for chili. I use dried beans for pretty much everything else. I like the flavor of "freshly" cooked over canned. I know beans freeze well, but when I freeze them, it is generally as a prepared dish so that I can have it later for a lunch or supper..

So, should I freeze the kidney beans in their juice or not? Would it make a difference as to how they make it through the freezing process? And my perception of there being 1.5 cups of beans in a 15 oz can is about correct, yes?

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Reply Freezing beans question (Original post)
Goblinmonger Jun 2012 OP
bif Jun 2012 #1
freshwest Jun 2012 #2
GoCubsGo Jun 2012 #3

Response to Goblinmonger (Original post)

Wed Jun 27, 2012, 02:00 PM

1. This should answer your questions...

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Response to Goblinmonger (Original post)

Wed Jun 27, 2012, 04:24 PM

2. I cook them and mix them without their juices but add plenty of Tikka Masala sauce to cover in a..

Small ziplock box to freeze and store. To serve I add them to boiled brown rice for a homemade Rajam Masala. For chili I add my homemade sauce to cover and freeze then add them to hot brown rice just as the other. Or heat them alone.

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Response to Goblinmonger (Original post)

Wed Jun 27, 2012, 05:17 PM

3. I freeze beans drained.

I also freeze them in one of those Ziplock storage containers rather than a bag. They're good for a few months this way, but start getting freezer-burned after about 3 months.

1.5 cups sounds about right.

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