How to Cook Dried Beans and Freeze Them for Later

Make a large batch of cooked dried beans and freeze portions to use like canned beans.

Prep Time 2

Cook Time 1

Total Time 3

Servings 12 servings

Sort and rinse the dried beans: spread them in a large colander and pick through to remove stones, debris, and damaged beans, then rinse well.
Place the rinsed beans in a very large pot and add enough water to come about 2 inches above the beans.
Soak the beans either by covering and letting them sit overnight, or use the quick-soak method: bring to a boil over high heat for 2–3 minutes, remove from heat, cover, and let sit for 1 hour.
Drain and rinse the soaked beans, then return them to the pot and add fresh water to come about 2 inches above the beans.
Bring the pot to a boil, then reduce heat to a simmer and partially cover. Cook until the beans are tender and skins begin to peel when pressed or blown on, about 30–60 minutes depending on bean type (cook kidney beans thoroughly).
Remove from heat, uncover, and let beans cool enough to handle, then drain off the cooking water.
Portion the drained beans into labeled freezer-safe zipper bags, flattening to remove excess air, seal, and freeze for up to about 6 months.
To use, add frozen beans directly to hot recipes like chili or beans and rice, or thaw in the refrigerator overnight or in a bowl of warm water if a recipe requires thawed beans.