How are you? Do you love beans? I do! I like them as a main dish, a side dish, in chili, and in everything else. Beans are a vegetarian’s best friend, but they’re also everyone’s best friend. Chock full of satiating protein and filling fiber … beans are good stuff.
It hurts me to buy canned beans when I know I can save a lot of money by buying dried beans, cooking them at home, and freezing them for later. Most recipes these days call for beans by the 15-ounce can. When I eat a 2-cup bag of frozen beans instead of a can that cost a lot more, I feel very good about myself.
Do you get excited when you find your favorite brand of shoes (in the color you want and the size you need!) for 60% off? Me too! I love making my own dried beans from scratch because it saves me about 55% to 60% compared to buying them in a can. And that’s a conservative estimate.
I had a whole paragraph about the math, but it was way too crazy involved. In a nutshell: If you prepare a pound of pinto beans that cost you $1. 99, it should equate to paying about 65 cents per 15-ounce can. A great deal, right?!.
You might also wonder: Will my beans taste better? Well, honestly, I go back and forth on this. They don’t necessarily taste better than canned, but there’s something … fresher … about beans prepared at home. Of course, that could be all in my mind. Plus, you control the sodium content, which is nice.
You might be thinking, “Dude, this isn’t worth all the work!” if you’ve never cooked beans before. But I promise you, it doesn’t take that much work—maybe 20 minutes all together. You’ll be able to speed through the process once you get into a groove. It’s the perfect side project for the weekend or when you have about half a day to do nothing but mess around the house.
Okay! Let’s do this! There are five steps to cooking dried beans and freezing them for later.
As a busy home cook, I rely on canned beans for convenience. But when I have the time, I prefer cooking dried beans from scratch for better flavor and texture. The challenge is that beans only last 3-5 days refrigerated. So can you freeze kidney beans after cooking to extend their shelf life?
The short answer is yes! Freezing cooked beans is an easy way to preserve fresh batches to have on hand anytime. In this comprehensive guide, I’ll cover everything you need to know about properly freezing kidney beans after cooking them – from storage methods to thawing and using them in recipes.
The Benefits of Freezing Cooked Kidney Beans
Freezing cooked beans offers several advantages:
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Longer shelf life – Frozen beans last 4-6 months vs. only 3-5 days refrigerated.
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Saves money – Buying dried beans in bulk is cheaper than canned. Freezing cooked beans eliminates waste.
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Saves time – Always have pre-cooked beans ready to add directly to recipes. No more overnight soaking required!
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Maintains quality – Frozen beans retain more flavor and nutrients vs. canned options.
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Adds versatility – Customize beans with your own seasonings before freezing
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Reduces sodium – Unlike canned beans which are high in sodium, you control salt content.
Proper Ways to Freeze Cooked Beans
Follow these steps for successfully freezing cooked kidney beans:
1. Allow beans to cool completely – Beans should be at room temperature before freezing. Hot beans will raise freezer temperature and cause other items to thaw.
2. Drain any cooking liquid – Excess moisture will cause beans to freeze into a solid block. Drain beans well before freezing.
3 Pat beans dry – Remove as much moisture as possible for best results, Spread beans on a towel to dry thoroughly
4 Portion beans – Freeze beans in usable 1-2 cup portions for easier thawing and adding to recipes.
5. Use freezer bags or airtight containers – Pack dry beans flat in bags or containers, pressing out excess air before sealing. This prevents freezer burn.
6. Label bags or containers – Note the type and date of frozen beans for easy identification.
7. Freeze immediately – Place bags or containers in the freezer right after packaging. Frozen beans will keep best if frozen promptly.
What Containers Work Best?
You can freeze kidney beans in either bags or containers. Here are some pros for each:
Freezer bags
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Take up less space. Beans can be flattened into thin layers.
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Cheaper than rigid containers.
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Allow you to press out excess air easily before sealing.
Airtight containers
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Sturdier and less prone to rips/leaks.
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Reusable with tightfitting lids.
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Stackable to save freezer space.
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Some have square shapes that hold beans in flat layers.
Either option works well. Just ensure bags are heavy-duty freezer-grade or containers have airtight seals.
Shelf Life of Frozen Kidney Beans
Properly frozen cooked kidney beans maintain top quality for:
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4-6 months – Best flavor, texture and color retention.
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Up to 1 year – Still safe to eat but may become dryer and less flavorful.
For peak freshness and taste, use within 6 months. Beans over 1 year old are still fine for use in soups, chilis and other dishes where appearance is less important.
Thawing Frozen Cooked Kidney Beans
Remember to thaw frozen kidney beans properly before using:
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Refrigerator thawing – For best results, thaw beans overnight in the fridge.
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Cold water thawing – For quicker thawing, place beans in a colander or strainer and run cold water over them until thawed.
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Microwave thawing – Microwave frozen beans at 50% power in 1 minute increments, stirring between cycles. Take care not to overheat.
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Add frozen to recipes – You can add frozen beans directly to soups, stews, and chilis. No need to thaw first.
Never thaw beans on the counter or in hot water. This encourages bacteria growth.
Tips for Cooking With Thawed Frozen Beans
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Add extra liquid – Previously frozen beans absorb more liquid. Increase stocks, water, etc.
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Season beans after – Seasonings weaken during freezing. Add salt, spices, herbs after thawing.
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Rinse before eating raw – Thawed beans can be rinsed to refresh before using in salads.
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Purée for dips – For smoother texture, purée thawed beans for dips and spreads.
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Bake/simmer thoroughly – Allow extra time for thawed beans to cook through and reabsorb moisture.
With proper handling, thawed frozen beans can be used in all your favorite recipes!
Can You Refreeze Thawed Kidney Beans?
Previously frozen kidney beans can be safely refrozen, but their quality declines with each thaw cycle. Refrozen beans often become mushier in texture. For best results, try to freeze beans only once. But refreezing thawed beans is fine if necessary.
If thawed beans won’t be used right away, they can be refrozen. First, ensure beans are still cold and were thawed properly in the refrigerator, not at room temperature. Then follow the same directions to return beans to the freezer promptly.
Freezing Cooked Beans With Seasonings
Yes, you can freeze cooked kidney beans with added seasonings! Here are some tips:
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Use mild dried herbs and spices – Basil, oregano, cilantro, thyme, garlic powder, chili powder. These hold up well.
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Avoid salt – Salt can turn beans mushy during freezing. Season with salt after thawing.
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Add delicate herbs just before serving – Cilantro, parsley, chives. Stir these in after thawing instead.
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Mix in liquids/sauces before freezing – Things like tomato sauce, broth, lemon juice freeze well with beans.
Feel free to get creative and season beans before freezing for added flavor in finished dishes!
Can You Freeze Bean Salads?
It’s best to avoid freezing kidney bean salads containing crisp raw vegetables, mayonnaise, etc. The texture of bean salads deteriorates during freezing. Beans fare better frozen alone or mixed into cooked recipes.
If freezing a bean salad, blanch any raw veggies first. Use a vinaigrette instead of creamy dressing. And freeze only 1-2 days for minimal texture changes.
Food Safety Tips for Freezing Kidney Beans
To keep frozen kidney beans safe to eat, be sure to:
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Cook beans thoroughly before freezing – Raw or undercooked beans can contain toxins.
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Cool beans completely first – Don’t freeze beans warm to prevent foodborne illnesses.
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Handle beans hygienically – Wash hands, utensils, surfaces to prevent cross-contamination.
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Seal containers airtight – Prevents freezer burn which can grow harmful bacteria.
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Freeze promptly – Don’t leave beans at room temperature before freezing.
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Defrost in refrigerator – Defrosting at room temp allows bacterial growth.
Following these guidelines when freezing and thawing ensures frozen kidney beans stay safe and sanitary.
Freezing cooked beans enables you to always have a healthy, nutritious ingredient on hand to add protein and fiber to meals. Follow the simple steps for blanching, cooling, drying, and freezing kidney beans in proper portions. With proper frozen storage and food safety practices, you can enjoy delicious cooked-from-scratch beans for up to 6 months. The next time you cook up a batch of beans, double it and freeze half. You’ll be glad to have a ready stash waiting in the freezer.
Rinse and sort through the dried beans
Put the beans in a large colander, a few at a time, and pick through them. See any weird bits and pieces? Discard them. It doesn’t happen all the time, but debris like rock or clumps of dirt can definitely be present, so inspect those beans carefully! Also discard badly broken beans or shriveled bits while you’re at it. Rinse, swish, and look through them again. 
I then flick them into the soaking and cooking pot, a few at a time, checking the beans carefully one last time. A little insurance that I didn’t miss anything. 
First, a question that comes up a lot: do I need to soak my beans? Yes, unless you want righteous gas (hey, it’s okay to be honest sometimes). ) Soaking the beans (and then discarding that gas-laden soaking water) helps get rid of flatulence-causing compounds. Plus, especially with harder beans, it helps them to cook faster. Both good reasons to soak those beans!.
So how do you soak them? Let me count the ways. Okay, there are two. First, they both put the washed and sorted beans in the pot. Then, they add water until it’s about two inches above the beans. And then choose your soaking method:
I usually do an overnight soak because it’s easier to just put the beans in a pot with water and leave it there overnight. Then all you do is drain, rinse, and cook.
As the name indicates, this is a faster way to soak your beans. Place your beans and water on the stove over high heat. Bring to a boil and boil for 2-3 minutes. remove the pot from heat and cover. Let sit for 1 hour then proceed.
Drain the soaking water, rinse and swish the soaked beans, and drain again. I use the colander or sieve for this.
Now it’s time to cook! Fill the pot with fresh water until it’s about two inches above the beans. I don’t season the beans. I used to put a lot of salt and olive oil on the beans, which made them taste great but made them more mushy. I didn’t like that. So now I just go for straight-up beans – maybe a bay leaf if I’m feeling fancy. Strangely, the common thought is that salt will make the beans tough, but I didn’t experience that. Just mushiness.
Place the pot over high heat and bring to a boil. Stir the beans in when it starts to boil, then turn down the heat to just below medium-low until you find the right level to keep it simmering. Cover beans, leaving the lid partially askew to help a bit of the steam to escape.
It could take anywhere from 30 to 60 minutes or even longer, depending on the type of bean, to make it soft. If you use navy beans, they may cook quickly, but if you use kidney beans, they may take longer. Also, a note about kidney beans: make sure they’re fully cooked! Kidney beans that aren’t cooked enough can contain a poison that can upset your stomach, so make sure you cook them well!
My favorite way to tell the beans are done? Use a slotted spoon to scoop a few out and blow on the beans. If the skin peels and curls up, your beans should be cooked. Try one to be sure!
Once the beans are cooked, uncover them and remove them from the heat. Let them cool. 
Freeze and bag your beans
Once cool, drain the cooking water from the beans. Some people like saving the bean broth for other uses like soups.
I use a permanent marker, like a Sharpie, to write on several freezer-safe zipper bags. I write down the type, amount, and date.
Then I put the bag in a small bowl or a 2-cup liquid measuring cup and added beans to each one by the cupful. If I freeze two cups at a time, which is about the same amount as a can of beans, I can use them in place of each other when I cook. One bag = one can.
Okay! You’re done! Now transfer your beans to the freezer, and you’re all set. They should keep up to six months. 
I take the frozen beans right out of the bag and add them to hot dishes like chili or beans and rice. But for recipes that call for thawed beans, I take them out the night before and let them thaw in the fridge. If I need to quickly thaw them, I put the sealed bag in a large bowl of warm water.
Kitchen Tip 9 ~ Freezing Cooked Beans
FAQ
Can you freeze and reheat cooked kidney beans?
Can you freeze beans after they are cooked?
Can you freeze leftover canned beans?
How do you store leftover canned kidney beans?
How to freeze kidney beans?
Here is a step by step guide on how to freeze kidney beans. Once the beans are cooked, drain them and rinse with cold water. Divide the beans into portions. One or two cups of beans in each bag or container will be convenient for later use. Put the beans in airtight sealable bags or plastic containers.
Is it safe to eat uncooked beans?
In general, it is unsafe to consume uncooked or raw beans. This applies to uncooked or raw green beans and legumes like peas and lentils. Beans contain compounds called lectins that serve to protect plants from environmental insults, but they can also have toxic effects on humans when consumed in large amounts. Eating raw uncooked beans can cause digestive symptoms like severe nausea, vomiting, diarrhea, stomach pain, and bloating. Lima beans and kidney beans contain some of the highest concentration of lectins and consuming only a few of the beans will cause symptoms similar to food poisoning. Cooking destroys lectins and makes beans safe to eat. Canned beans are also safe because they are precooked.
Can You refreeze kidney beans after cooking?
It is perfectly safe to refreeze kidney beans after they have been cooked and thawed. That being said, the more you refreeze them, the more chance you have of the beans turning mushy as a result of the water content.
Can You defrost frozen kidney beans?
In recipes that call for starting with defrosted kidney beans, take the beans out of the freezer beforehand and put them in the fridge to thaw. Then transfer them to room temperature until they are fully defrosted. If you need it to defrost quickly, place the frozen bag of beans into warm water. This way defrosting the beans is a matter of minutes.