If you plan to freeze all of the beans you cook, it’s a good idea to undercook them. This usually means cooking about 30 minutes less than the suggested cooking times. If you cook beans in your pressure cooker, reduce the cooking time by 1 to 11⁄2 minutes. 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. Freezer containers should be airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Fill the container to 1 to 11⁄2 inches from the top, making sure the beans are covered with liquid so they won’t dry out.
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, for several hours at room temperature, or for about an hour in a pan of warm water. When the beans can be removed from their freezer container, put them in a saucepan to reheat and finish cooking.
Bring the beans to a boil slowly over medium heat to avoid scorching. Then reduce the heat and simmer until the beans are tender, 20 to 30 minutes. The time the beans need to simmer will depend on how undercooked they were when you froze them. If they were fully cooked before freezing, you need only reheat them.