How To Cook Dried Beans for the Freezer

Using dried beans instead of canned beans is an easy way to save money. Cooking dried beans takes several hours but only requires checking on them a couple of times, so using a slow cooker is the easiest way to cook them without being physically present. For our menus, you can cook a bag (or two if your pot is large enough) of dried beans and freeze the beans in their own juice. These bags of frozen beans, which are far less expensive, can be used in place of canned beans.

Pinto beans cooked with chopped onion (1-1/2 onions per pound of beans) are delicious served over cornbread with chopped onion and shredded cheddar cheese on top. Season the beans with salt and pepper after cooking is complete since salt inhibits the cooking process.


Comments

  1. I don’t eat beans very often, but I do like having the prep work done ahead of time. I soak my beans and then freeze them, then they are ready to throw into the crock pot when it’s time to cook. I use a different method to quick soak my beans. I take some hot tap water, heat it in the microwave for a couple of minutes, then pour it over the beans. I use enough hot water to cover the beans by about an inch or so. They are soaked and ready to either freeze or cook in about a half hour.

    • That’s a good idea, Jessica. I prefer to have mine cooked before freezing because I have more time when I’m preparing them than I do when I’m putting together a meal, but I can see where this could be helpful. I’ve never tried soaking them that way, but I usually soak & cook such a large amount at once that heating the water in the microwave would be slower than heating it on the stove top. Thanks for sharing!

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