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#1 of 7 Old 04-16-2008, 12:36 PM - Thread Starter
 
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What are the instructions for how to prepare beans that you can freeze and then add to soups, etc, last-minute? I can't remember where I read the instructions -- I looked in NT and can't find it there. Did I read about it on here? I can't remember whether you cook them fully or partially before freezing them. Any help would be appreciated...

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#2 of 7 Old 04-16-2008, 06:05 PM
 
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I think you cook them fully, hopefully someone can answer for sure.

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#3 of 7 Old 04-16-2008, 09:20 PM
 
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I soak and cook as usual then freeze. I should do a big bean cooking fest again, I've used up my freezer stash. Hmm...
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#4 of 7 Old 04-16-2008, 10:08 PM - Thread Starter
 
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Thank you!!!

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#5 of 7 Old 04-17-2008, 12:08 PM
 
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Idon't know why I didn't think of that before. Worker smarter silly, not harder. If I had a freezer stash of already soaked/cooked beans that would make dinner times so much simpler! Thanks for the idea!
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#6 of 7 Old 04-17-2008, 04:57 PM - Thread Starter
 
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I know, I finally got sick of resorting to canned beans and worrying about all the yuck in them -- because I can *guarantee* you that my cooking regimen is not organized enough to incorporate a 48 hour soak before a meal. Sigh.

I have two big pots soaking now of black and kidneys, and am going to do garbanzos after that.

Here's to worry-free chili!

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#7 of 7 Old 04-17-2008, 10:24 PM
 
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You pretty much cook them and freeze them. It's best if you freeze them in the cooking liquid. I put them in 2 cup pyrex containers with a bit of space at the top. Then I thaw and use just like canned beans.
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