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Just a quick freezing question!

post #1 of 6
Thread Starter 
I am currently soaking some black beans. This morning when I looked at them I realized I've made about 3x as much as I need! Can I cook them and then freeze them?
post #2 of 6
I would freeze them after soaking and then cook them once they are defrosted. The freezing process can make them softer than you expect when they defrost. So if you cook them perfectly, then freeze them, they could be too soft once defrosted.
post #3 of 6
Thread Starter 
Thanks! So will the cooking process be the same after I take them out of the freezer?
post #4 of 6
I freeze black beans after cooking them. They are fine when thawed, but mushy. They are great for things like refried beans or casseroles, but not for things like salads.
post #5 of 6
I cook then freeze them. We basically eat black beans plain (i.e., "soup" or on rice), so I would not call the beans "mushy" after freezing but I will say that the soup tends to thicken up sometimes, which in many cases is way yummier. I wouldn't say the same for other kinds of beans, but black beans freeze particularly well, in my experience. Plus the flavors meld more, also a big plus for black beans. Yummy!
post #6 of 6
Thread Starter 
Thanks for the replies!
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