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martinas6
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| Posted: Feb 18 2012 at 11:18am | IP Logged
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I've started my freezer foods for after the baby arrives. Do I freeze the cooked beans with or without the liquid? I'd hate to throw out the liquid that they cooked in but will it make the beans too mushy when I defrost them? I have red beans going and a batch of black beans going in another cooker if the type of bean matters...
Thanks!
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Martina DeRose in IL
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http://www.mamax9.blogspot.com
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JodieLyn
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| Posted: Feb 18 2012 at 1:50pm | IP Logged
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I freeze with. And haven't noticed that they're especially mushy but then I also often use them for refried beans so mushy isn't a problem in those instances.  But the occational time I use them in soups or such I haven't seen any problems. If I don't want the liquid in the soup or something then I can rinse in a colander when they come out of the freezer.
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DominaCaeli
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| Posted: Feb 18 2012 at 6:13pm | IP Logged
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I freeze without and they always come out fine--not mushy at all. So I guess you can't go wrong! 
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Celeste
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MommyMahung
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| Posted: Feb 20 2012 at 1:11pm | IP Logged
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It's probably too late for this post, but I always freeze with the water.
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ctrivette
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| Posted: Feb 20 2012 at 6:15pm | IP Logged
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How do you cook various beans...stovetop, crockpot, overnight soak, boil and soak, seasoned, plain.....?
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MommyMahung
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| Posted: Feb 20 2012 at 8:37pm | IP Logged
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Ctrivette,
We usually soak our beans overnight, rinse them in the morning and then cook them on the stove top or the crock pot. We put garlic, oil, and onion with the water and beans along with a little bit of salt and pepper. Once the beans are cooked, we add chicken flavoring.
Sometimes we heat peanut oil add finely chopped ginger and green onion and then stir it into the beans to give it a really nice flavor.
I never ate beans growing up, but I married a Belizian and that is one of their staples. My mother-in-law has taught me a lot!
Hope this helps you!
Laura
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DominaCaeli
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| Posted: Feb 21 2012 at 2:12pm | IP Logged
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Like Laura, we soak overnight, drain and rinse, then cook in the crockpot on high for about six hours (depending on the kind of bean and desired texture). I make big batches of plain beans to go in other recipes--for those, I don't season at all when cooking. They go straight into containers and into the freezer when drained and cooled after cooking. If we're going to eat fresh, I season with salt and pepper, cumin, garlic, etc. I usually rough chop a whole onion and put that in there too--by the time the beans are done, the onion has disintegrated. Often, I'll drain off some of the liquid at that point, use my hand blender to mash everything up, and serve as "refried beans." Very tasty!
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Celeste
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Mommy to six: three boys (8, 4, newborn) and four girls (7, 5, 2, and 1)
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JodieLyn
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| Posted: Feb 21 2012 at 3:47pm | IP Logged
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And I can't remember to soak beans so I just cover with lots of water and cook in my electric roaster (something between crockpot and stovetop) for about 6-7 hours.. seasoning during the last hour since salt has been known to keep the beans from softening properly. And I also season with an onion chopped and put in early so that it dissolves.. great flavor no onion pieces to distress the children then use salt and oregano and cumin to season.. we add the various spiciness to individual bowls whethere it's black pepper, red pepper, hot sauce, green chile or salsa.
I've also found these seasoning go with any sort of soup I'd use the beans in so there's no need to make seperate batches for me to make seperate batches for that. 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Freeze beans with or without the liquid?!
