Thanks for reading! The short answer to “can you freeze baked beans?” is YES, as you may have seen in the title of this post.
It is possible to keep your favorite baked beans recipe fresh in the freezer while still getting the best taste and texture.
But there are a few important things you should know to keep your beans from freezer burn and make sure they taste great after thawing from frozen.
After all, you dont want to watch the perfect side dish grow mold in the fridge, right?
Beans are a versatile and nutritious pantry staple. Whether kidney black pinto, or cannellini, beans make for quick, protein-packed additions to soups, stews, chilis, and more. Their affordable price tag and long shelf life also make beans ideal for batch cooking.
But what about storing beans long term? Can you safely freeze cooked beans for later use? And how do you reheat them without sacrificing texture and flavor?
Below are some tips for successfully freezing and reheating beans while maintaining quality:
Should You Freeze Cooked Beans?
Freezing cooked beans is absolutely possible. In fact, it’s a great way to save time and reduce food waste. Frozen beans retain their nutrients and vibrant color.
Most cooked bean varieties freeze well
- Black beans
- Pinto beans
- Kidney beans
- Cannellini beans
- Navy beans
- Lentils
- Chickpeas
Canned beans can also be frozen for extended storage. Simply drain, rinse, and package them for the freezer.
How to Freeze Cooked Beans
Follow these steps for freezing beans correctly:
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Undercook the beans slightly so they remain quite firm. This will prevent mushiness when thawed.
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Cool beans completely before freezing. Transfer them to shallow containers and refrigerate until chilled.
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Portion beans into freezer-safe containers, leaving 1-inch headspace. Airtight plastic containers or resealable bags work great.
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Label each container with bean type and freeze date.
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Freeze for up to 6 months at 0°F or below. Place bags flat in the freezer to save space.
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Avoid repeated thaw and refreeze cycles, which diminish quality.
Tips for Freezing Different Bean Types
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Black beans: Add onions, peppers, or spices before freezing for extra flavor.
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Kidney beans: Freeze in chili or stew for easy reheating later.
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Pinto beans: Portion into 1 cup amounts to add to tacos or burritos.
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White beans: Freeze in soups and pastas for quick meals.
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Lentils: Cook with aromatics like garlic before freezing.
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Chickpeas: Roast or simmer with spices to boost flavor before freezing.
How to Thaw and Reheat Frozen Beans
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Thaw beans overnight in the fridge or for a few hours at room temperature.
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For stovetop reheating, use medium-low heat. Add a bit of fresh water or broth.
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For microwave reheating, use 50% power in 30 second intervals until warmed through.
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Stir beans frequently to distribute heat evenly. Add fresh herbs or spices.
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Simmer bean soups, stews, and chilis at low heat, adding new seasonings.
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Avoid boiling or overcooking beans when reheating, as they can easily become mushy.
Maintain Safety When Reheating
To keep your leftover beans safe for eating:
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Never thaw or reheat beans at room temperature more than 2 hours.
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Reheat beans to an internal temperature of 165°F.
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Bring soups and stews back up to a full boil when reheating.
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Refrigerate any uneaten portion immediately.
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Discard beans if they smell sour or show signs of spoilage after reheating.
Get the Most from Frozen Beans
Following proper methods for freezing and thawing beans will help retain their flavor and texture. With a little planning, you can enjoy tender, perfectly cooked beans for months after initial batch cooking. Maintain safety by chilling and reheating beans correctly.
Frozen beans make it easy to whip up quick, nutritious meals. Just thaw, reheat, and add to your favorite dishes anytime for fast protein on busy nights!
What are good freezer-safe containers for freezing beans?
You can freeze beans in a variety of ways: a glass container, glass jars or mason jars, plastic bags like ziploc bags and reusable silicon bags, or a plastic container with a firm seal on the lid.
How to reheat baked beans from frozen
It’s easy to reheat baked beans in a pot on the stove, but there are other ways as well. It’s best to reheat on low heat for 20 to 30 minutes so that the second time around you get the best taste and the beans don’t split.
You can also heat in a microwave-safe container or in the oven.
Pick a low temperature for a longer time no matter what cooking method you use, especially if you have a lot of beans to reheat!
Kitchen Tip 9 ~ Freezing Cooked Beans
FAQ
Can you heat beans twice?
Can you freeze cooked beans twice?
Do leftover baked beans freeze well?
Can you freeze pinto beans after they’ve been cooked?
Can you freeze reheated beans?
Yes, you can freeze reheated beans for up to 6 months. Be sure to store them in an airtight container to prevent freezer burn. 4. Should I add any liquid when reheating beans? Adding a small amount of water or broth when reheating beans can help prevent them from drying out and sticking to the pan. 5. Can I reheat beans in a slow cooker?
Are refried beans good for health?
Yes, refined beans are a good source of nutrients like fiber, iron, magnesium and zinc. They are relatively high in sodium. The method of preparation without saturated fat or low salt, refined beans are actually good and healthy. They are high in soluble fiber it a type of fiber which is helpful in slowing the digestion of carbohydrates and reduces there capability.
Can you freeze beans & bean based recipes?
If so, you are not alone and have come to the right place! The simple answer is yes – freezing beans and bean-based recipes is not only possible, but easy (and in our opinion, a fantastic idea!). With a few simple tips, you can freeze your bean leftovers in no time and make sure they stay just as delicious as when you made them.
Should baked beans be cooled before freezing?
Cooked baked beans should always be completely cooled before placing them in the freezer. The sudden temperature changes could cause the beans to burst open or the container to crack. It could also result in poor texture and taste due to the condensation of steam causing excessive water crystallization.