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From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Your Friday Night Menu? 10/04/2024
Date: Fri, 4 Oct 2024 21:52:42 -0400
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On 10/4/2024 9:45 PM, Bruce wrote:
> On Sat, 5 Oct 2024 00:47:53 +0000, ItsJoanNotJoAnn@webtv.net
> (ItsJoanNotJoAnn) wrote:
> 
>> On Fri, 4 Oct 2024 22:59:46 +0000, jmcquown wrote:
>>
>>> On 10/4/2024 6:41 PM, ItsJoanNotJoAnn wrote:
>>>>
>>>> Unless you're planning on sharing that pot of beans with your
>>>> co-workers, I strongly suggest you only cook half that bag!
>>>> Or if you like eating beans for days to come, ignore my
>>>> suggestion.  😊
>>>
>>> I was planning on freezing some of the soup.  Bad idea?
>>>
>>> Jill
>>>
>> Beans are something I've never frozen, so I don't know if
>> that's a good idea or not.  Maybe someone else here has
>> and can tell you if frozen cooked beans fare well with
>> that way of preserving them for another meal.
> 
> Are there frozen TV dinners with beans?
> 
Don't recall ever seeing one.  Never tried freezing them but, I found this:
Yes, you can freeze beans, including cooked beans, canned beans, and 
baked beans:
Dried beans: Rinse and drain the beans, then place them in a freezer bag 
or container and cover with water. Label the bag or container and freeze 
for up to six months.
Cooked beans: Cool the beans, pat dry, and measure out 1–2 cups per 
freezer-safe container. Freeze for up to six months. To maintain their 
shape, thaw slowly in the fridge overnight, at room temperature for 
several hours, or in a pan of warm water for about an hour.
Canned beans: Transfer the beans to a plastic or glass container and 
freeze.
Baked beans: Freezing baked beans can help maintain their flavor and 
freshness.