Storing, Thawing and Re-Heating Cooked Beans

How To Store Dry Beans

Dry beans will keep almost indefinitely if stored in a cool, dry area at room temperature in covered container with a tight fitting lid. If kept for more than 12 months, dry beans will lose moisture and require longer cooking times. Do not keep dry beans in the refrigerator, the beans may absorb moisture and spoil before you have a chance to use them.

How To Keep Leftover Beans

Bean dishes continue to thicken as they cool and their seasonings and flavors continue to blend. That's why bean dishes are better the next day. Leftover beans should be refrigerated as soon as possible in a airtight container. They will usually keep freeze for 4 days.

Freezing Cooked Beans

If you plan to freeze beans, its a good idea to undercook them slightly, by just 3 minutes in the pressure cooker. Undercooking will help the beans maintain their shape and texture as they thaw and reheat.

Freeze beans in 1 to 2 cup portions so they'll be easy to thaw and use, making sure the beans are covered with liquid so they won't dry out or get freezer burn. Freezer containers should be airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Cooked beans will keep in the freezer 2 to 3 months. After that time their flavor and texture will begin to deteriorate.

Thawing and Reheating Frozen Beans

Beans maintain their shape better if they are thawed slowly. Thaw them overnight in the refrigerator, or use the thawing cycle on your microwave. When the beans can be removed from their freezer container, put them in the pressure cooker, add the minimum amount of water or flavoring liquid required, and bring to pressure. Cook 2-3 minutes to reheat fully cooked beans and 4-5 minutes to finish cooking the slightly undercooked beans. Beans scorch easily over high heat. If the beans are too thick, stir in some water or use my PIP method to reheat them.

 

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