Have you ever wondered, “Can you freeze black beans?” Yes, freezing black beans is not only possible, it’s actually an amazing idea to save money! And it is not just black beans, but you can freeze ANY beans. I want to teach you how to freeze black beans and pinto beans in this post. If you cook and prep bulk freezer beans, you will save loads of money!
I love trying to find ways of saving on our groceries just a bit more. Beans are already a great way to save, and so I want to take it to another level with these bulk freezer beans idea!
Saving money on groceries is a step-by-step process. Over the many years I have been applying the 2% Rule to find ways of cutting our budget each month, I think I have reached a pinnacle, when I just find yet another creative solution.
For example, I never used to do much with beans. My first step was mixing beans with ground beef in recipes. This meant that I could use 1lb of ground beef, and 1-can of beans and save loads of money (not to mention a littler healthier too).
I was proud of myself for finding a way to double our protein on the cheap. But then the next step was learning to stop buying canned beans, but work with the dry beans in the 1-3 lb packages at the store. That was yet another level of savings.
Finally, it was learning to buy beans in 25lb. bags for $25 and work with dry beans in bulk.
At each level, I really thought I couldn’t get much more frugal, and yet, the ideas keep flowing.
So one problem I ran into was the fact that I had to be prepared and well planned to be able to use bulk beans. It takes several hours, if not overnight, to even have the ability to use them. I didn’t like buying beans in cans for the BPA factor, but even pre-prepared beans saved me money, even if it wasn’t from my bulk bean supply. I am a busy mom of 6 who also works at home and so I just sometimes can’t take the time required, but I don’t like the expense of convenience foods. It’s a real struggle!
So I would buy these packages of frozen beans for those dinner and meal emergencies.
But that is where the next level comes in… taking my bulk beans and having a “bean of a good time” packaging my own beans. I now only have to do this about every 6 months and I have the convenience of pre-cooked beans that are a bit healthier.
And the price… well, one can’s worth of beans only cost $0.10 per package! And we use these beans often.
I also started doing this with chili a few years ago. Making about 12 cups of prepared beans and turning them all into chili. I make the chili just with beans (and of course tomatoes, corn, and onions), then I freeze flat in gallon ziplocks. I then put it in a crockpot as is, or I add beef or chicken at the time of cooking. It has been another wonderful and frugal solution saving tons of money, but also avoiding aluminum cans as much as possible.
Frozen beans are healthier than aluminum canned beans, but cost a lot more. And canned beans themselves can get pretty pricey!
That’s why I wanted to freeze black beans – money and health.
Let me tell you the story of how this happened:
I do try to have a menu and meal plan, along with the dinner by 10 to plan a healthy meal with enough time to prep it. But when it comes to beans, I often miss the mark on prepping and so I wanted to have a quick and easy way to grab some fresh beans that are already cooked and throw them into my recipes.
I bought a couple of these Hanover Beans Essentials for $1.28 at Walmart in the freezer section.
They have been very useful and very easy to use. The amount was perfect for adding to 1-lb. of beef to make 1-lb. of beef stretch to be equivalent to 2-lbs. of beef in recipes (another way we save big by stretching our meats with healthy add-ins!).
Each bag is also equivalent to one can of beans, which is an easy way to convert for recipes and cooking when recipes call for “1 can of beans.”
I just didn’t want to spend $1.28 anymore for my emergency bean needs when I forgot to get the bulk beans we have soaking the night before.
So I decided just to make my own!
How To Freeze Black Beans
Here’s what I did:
- I filled two 9-quart stock pots half way up with dry beans. One had black beans and the other had pinto beans. I then filled them with water to cover the beans and then another inch of water (or until the water reaches the first joint in your index finger when touching the beans. I soaked them in 9-quart stock pots overnight.
- I also try to dump and rinse at least three times during the soaking process. This greatly reduces the gas (or flatulence – whatever fits your fancy on the subject!).
- Then I boil the beans for about 1-hour, draining and rinsing at least once again here too.
- I then drain and and rinse in cold water and let them cool on the counter in a big bowl.
- I prepare sandwich ziploc bags for the freezer storage by labeling with the type of bean and the date!
Now to figure out how much to add to each baggie! So if each store-bought bag is equivalent to one can of beans, I want to keep this same measurement to continue to make it easy to use in recipes and to double my 1lb. of ground beef.
Well, 3/4 cup is one serving and there is a total of 3 servings…… So I will too put in three 3/4 cup scoops of cooked beans into each baggie!
And that’s exactly what I did!
Now I have my own fresh frozen beans for my last minute bean needs!
And now you know how to freeze black beans too!
Now for the cost, I can buy a 25 lb. bag of beans for $25 at a local bulk foods store. I barely touched the bulk supply and so I estimate my version to cost .10 (plus the cost of the ziploc!). That is quite a savings! They also store well in a freezer because they can be frozen nice and flat, which conserves room in your freezer!
They ended up being the exact consistency as the store-bought versions, which was perfect as I loved using the store-bought ones for convenience sake.
Now let’s talk about an issue that many of us think about when eating beans…… that lovely three-letter word…… gas.
I just want to mention this, I don’t know if the next batch I make will be the same (hoping so with the same process shared above) but these seem to cause less gas.
You see, right after I did this thrifty project, I made a soup with the black beans. Alex said that he felt quite gassy…. he didn’t feel it, I already knew it. 🙂 So he said: “I wonder what we could do to these next time to reduce the gas.” Well, I said, since this is from the LAST bag of the store-bought ones…. I hope my process (taught to me by my mom and grandma) will have less gas.
Sure enough, next time I used my own freezer beans and the gas was at a minimum! Alex was pleased, but I was even more pleased. 🙂
Maureen
I love to make my own beans but I do it in an electric pressure cooker. I don’t have to soak the beans I just add a 1 pound bag of beans to 8 cups of water and 2 tsp of oil and cook for 30 minutes. I then bag them into 1 cup portions as there are just 2 of us. I also add spices to the liquid to flavor the beans we are partial to spicy food so I usually try to make them spicy but you could use any seasoning you like. I especially like the fact that I don’t have to worry about sodium because none is added to the beans.
kim
what spices do you add? would love to know the rest of the story !
kim
Maureen
My favorite spice is Mrs. Dash Extra Spicy. I also use parsley, thyme and rosemary.
Cindy
Are there any beans you can’t cook in your pressure cooker? I was told to not cook split-peas in mine as they foam too much. Thanks.
Maureen
I have cooked dried soybeans, pinto beans, black beans, chick peas, small red beans, navy beans and pink beans in my pressure cooker,
Alexandra
This is great! Thanks for doing the math!!! I will copy your plan to the letter. I love your blog. keep up the good work.
Jodi Lee
How long can you store them in the freezer for?
Ashley
If you do the hot-soak method (bring the beans to a boil for 2 min, cover and take off the heat. Let soak 2 hours. Rinse, then fill up with cold water and cook as you normally would.. just less time!) on the beans, you end up breaking down a lot of the gas causing enzymes. It also takes way less time to cook them!
jennifer
Ashley – how long do you cook them for after soaking? Does it matter how much you have in the pot?
Jessica
I get my beans for $.80/lbs in the bulk item section at WinCo, I use them to make homemade slowcooker refried beans. They taste better and the kids prefer ‘refried’ over regular beans
Hollie Michael
To the lady commenting about a pressure: I don’t know how hot a pressure cooker gets, but I do know that some kinds of beans need to be boiled thoroughly before eating or they will cause moderate stomach upset in some individuals. I once dumped some red kidney beans into a crock pot with other ingredients for a recipe. Can’t remember if I soaked them, but I’m pretty sure I did… anyway, 3/4 of us (not me!) came down with diarrhea after eating the undercooked beans. I read that the stomach issues are caused by the inability to digest some enzyme in the beans. As long as you boil them per instructions, all is well!
Maureen
I listed the beans I have cooked in the pressure cooker in a reply above and I have never had any stomach distress. The beans are fully cooked and have a great texture. I have made hummus with almost all of the different types of beans with tasty results. I have also used the beans for soups, chili and just to put over salad.
jennifer
I’ve also seen on another site where they lay them out on a baking sheets like Cassie has previously shown doing for onions, so they freeze individually and stick them in a freezer proof containter or bag and just scoop out the amount you need. Just did a giant batch of green and red peppers that I got 3/$1, makes it so easy to just scoop out what you need. I am very happy to have the info on the beans as I’ve been buying the dried ones to make the switch but hadn’t actually made them yet – will definitely do the boil method to help get rid of gas! My husband has high blood pressure so is on low sodium diet and canned anything (who am I kidding) every prepared food is loaded with sodium and it makes shopping and cooking (with flavor) so difficult, but we are getting through it.
Janice
Re the pressure cooker. It gets HOTTER than boiling so germs are not an issue. You probably end up with more split beans. I never had much luck with the boil/soak method, the beans still take hours to soften. Maybe has to do with my hard water? I make several batches at a time in the pressure cooker and then freeze.
glenda
If you add a couple teaspoons
of baking soda to your beans they will expand faster. You can do this when soaking or cooking. Just make sure you pour that water off and start over with clear water a couple of times. It also takes out the gas.
Yoli
I like to use garlic cloves, onions and salt to taste in my beans.
Gwen
Been doing this for years and it works great. Add a few tsp salt and a tbsp honey and a few whole clove of garlic to the cooking beans. I stock my freezer iwith beans in the spring and the fall
LA
Just add a couple of carrots while cooking…will take care of the gas.
Guinan
To save freezer-space, you could also dehydrate them. I know… it sounds silly, but all you need to do when you want to eat them is add hot water and microwave them. I do that with pasta and rice all the time and it’s real fast and easy.
AND it saves loads of freezer space!
Connie
I have used a tsp. of baking soda in my bean recipe to help alleviate gas problems. Oh what a relief from pepe la peu.
Pete
Cooking and freezing food to frozen uses energy, which costs money. Washing pots/pans/drainers also costs money. This entire process is also relatively time consuming, realizing that time is money. Bottom line: Buy the frozen beans and use the time more preciously.