You’ll save so much money buying dry beans and cooking them yourself. It’s easy to do and quick to set up the process. I use these most often in bean tacos. I love them! I did the slow cooker method and did not add salt since I add enough spices in my tacos.

How to Cook and Freeze Black Beans

(photo courtesy of Going Nuts as I completely forgot to take a picture. You all know what beans look like though!)

Look over your beans as you pour them into a stock pot. Make sure there are no small twigs or
stones. Soak 2 pounds in a large stock pot overnight. Your beans will absorb the water by
morning.

 
Drain beans in a colander.

 
Cover with clean water and bring to a boil. Simmer covered forty-five minutes to one hour until
tender. Alternately, the soaked beans can cook in a crock pot for four hours on high or six hours
on low.

 
Remove from heat. Add a tablespoon of kosher salt if desired. Uncover and cool the beans for
one hour or longer. Periodically stir to release heat.

 
Once they have cooled down, place them in Ziplock bags or plastic containers. If you measure
out a little less than two cups you will have approximately the same amount as a 14oz can of
beans. Leave just a small amount of liquid in each container or freezer bag.

 
Allow to cool completely. Seal the bags or containers then place in freezer. To save room if
using bags, stack them flat on top of each other.

 
Thaw 24 hours prior to using.

One Response to “Cooking and Freezing Black Beans”