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Started By
Message
Tips for freezing cooked red beans?
Posted on 9/30/12 at 7:30 pm
Posted on 9/30/12 at 7:30 pm
Anybody done this? We made a really tasty pot of red beans today and I hate to waste them.
Looking for freezing tips and/or thawing tips.
Thanks!
Looking for freezing tips and/or thawing tips.
Thanks!
5
Posted on 9/30/12 at 7:31 pm to Dorothy
Cool down. Zip lock. Eat inside 6 months. 
Posted on 9/30/12 at 7:33 pm to Dorothy
Nothing to it. Cool down and put in freezer.
Posted on 9/30/12 at 7:36 pm to Dorothy
Put in Tupperware. Place in freezer.
Posted on 9/30/12 at 7:38 pm to Winkface
man
that sounds really difficult
that sounds really difficult
Posted on 9/30/12 at 7:39 pm to Walt OReilly
Outback does it better.
Posted on 9/30/12 at 7:39 pm to 4LSU2
I let them cool down completely then I put them in 20 oz., one serving, Zip Lock containers, not bags. I fill the container so when I put the top on there is no air in the container. This method will last a year or so in the freezer. Whatever size container you use just be sure to completely fill it so there is no air.
Posted on 9/30/12 at 7:45 pm to lsutigerbandfan
quote:
Whatever size container you use just be sure to completely fill it so there is no air.
That's probably where my past problems have occurred. It seems like the last time I froze them, I used a plastic container & they got kind of dried out/freezer burnt and nasty.
I don't freeze a lot of pre-made foods because I usually hate the way they taste when thawed. Mostly just stews/soups/sauces that can stand to have a little water added to them.
Posted on 9/30/12 at 7:48 pm to Dorothy
zip loc freezer bags are hard to beat,,,sometimes i double bag.. get the air out of both..
Posted on 9/30/12 at 8:06 pm to Dorothy
Two Words...
Quart Containers
Quart Containers
Posted on 9/30/12 at 9:29 pm to Dorothy
Put serving in ziploc. Not the one with the plastic zipper. The one with the good old closure on the top. FREEZER BAG, not sandwich, not storage. FREEZER. The size of the bag needed will be dependent on your level of gluttony.
Put red beans in bag. No rice, cook fresh rice next time. Zip back almost closed. Leave 1" opening. Squeeze the red beans until just a little comes through the opening. Close. Now, you should have an airtight seal and no air in the bag. Freeze. Thaw under running water. Reheat.
It's just that easy. If you want ultra long term storage, freeze them any old way you want, then vacuum pack them. Mine never lasts long enough to have to worry about vacuum packing.
Put red beans in bag. No rice, cook fresh rice next time. Zip back almost closed. Leave 1" opening. Squeeze the red beans until just a little comes through the opening. Close. Now, you should have an airtight seal and no air in the bag. Freeze. Thaw under running water. Reheat.
It's just that easy. If you want ultra long term storage, freeze them any old way you want, then vacuum pack them. Mine never lasts long enough to have to worry about vacuum packing.
This post was edited on 9/30/12 at 9:37 pm
Posted on 10/1/12 at 1:50 am to Dorothy
I use bags and containers depending on what I'm freezing. If using containers, put plastic wrap over the top of the food such that there are no air pockets. Its as good as cac sealed that way.
With bags, get all if the air out as suggested. Foodsavers are great for freezing. You can freeze liquid based foods and than vac seal the frozen product. I freeze lots of food. I don't make small amounts of things like gumbo, chili etc....
With bags, get all if the air out as suggested. Foodsavers are great for freezing. You can freeze liquid based foods and than vac seal the frozen product. I freeze lots of food. I don't make small amounts of things like gumbo, chili etc....
Posted on 10/1/12 at 6:59 am to Mike da Tigah
quote:
Two Words...
Quart Containers
Three Words...
Bags Lay Flat
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