Can you freeze that? We make a sausage/bean/spinach soup that is really good, and I’ve often wanted to do it in bulk and freeze; but my husband seems to think that freezing beans makes them tough and unpalatable (?)
Oh yes, I freeze the soup in quart bags. I usually have eight or ten of them where each one is a meal.
Tell your husband he’s wrong.
When I was driving long haul the wife would cook chili beans, spaghetti, beef stew and whatever she thought of.
She would freeze it in meal size bags and I would take it on the road. Yes, I had a small freezer in the truck.
I never had a problem with tough or bad tasting beans of any type. Pinto’s, butterbeans, string beans, they all came out good.
“but my husband seems to think that freezing beans makes them tough and unpalatable (?)”
I have found just the opposite. Freezing them makes them softer. I usually pick up big batches of dried beans and freeze them for later use. I spread them on a cookie sheet lined with that non-stick plasticky stuff. And then stir them up every now and then. Then they can be scooped out individually for recipes.
I’ve discovered doing it this way I don’t have to have them cooked quite to Perfection. They can be just a little bit undercooked, just so they stay in one piece. And they soften enough during the thawing process that they are as good as canned beans., without having blowouts or tough beans. But they need to be just a tad undercooked, not to the point of splitting but just before that.
You can freeze beans. I’ve been making my own substitute for canned beans by using dried. One pound of dried beans will give you approximately 6 cups of cooked beans, which equals 4 cans (a can is 1.5 cups). I keep them in Ziploc bags in the freezer and add them to whatever I’m cooking. It’s about a fourth the price of canned beans and really cuts down on the amount of sodium. I’ve also frozen beans in soup with no issues.