Re: how to freeze..
For all of you soaking the beans it really isn't needed. I've been making and eating beans all my life. 1st generation American. My dad and step dad demanded beans daily.
Sort and rinse beans to clean toss in a pot with 8 cups of water per pound of beans. Add 1-2 cloves of garlic, 1/2 an onion(no need to chop), and 2-2 1/2 tsp salt. Put a lid on and let cook on low for 2 1/2-3 hours. Use what you want and freeze as suggested above. Beans can be overcooked. This is when they get mushy from the freezing and thawing process.
White beans tend to be softer.
Pinto beans medium.
Black beans ate firmer.
Red beans I am not so sure of as we don't use them much. I think though they tend to be firmer holding shape better.
Last edited by qsefthuko; 01-28-2013 at 03:15 AM.