How to Freeze Soaked Legumes

The biggest drawback of dried legumes is that they require planning the night before. Soaking them ahead and freezing them removes this obstacle: a large batch soaked once for 8–12 hours can be divided into portions and stored in the freezer, ready to use for weeks. This method also shortens the cooking time because ice crystals formed during freezing create small channels inside the beans. That is why one single prep session once a month can make things easier for weeks. This method can become a regular habit in kitchens that cook dried legumes often.

Preparation takes only a few steps. Soak the legumes as usual, discard the soaking water, and rinse the beans under running water. Then let them drain in a strainer for a few minutes and spread them on a clean towel to remove surface water. Do not skip this drying step; surface water can freeze the legumes together into a single block. You can use paper towels instead of a cloth, but do not rub the beans.

Pack them in portions. Put the amount you will use for one meal into separate bags, remove as much air from each bag as possible, and seal it tightly. Fill the bags in a thin, flat layer so they freeze faster and stack neatly in the freezer. Label each bag with the type of legume and the date, because it is hard to tell frozen chickpeas from frozen beans. If you arrange the bags on a flat tray before placing them in the freezer, they will freeze flat. Small lidded containers can be used instead of bags, but do not leave empty space inside.

Do not thaw the legumes before cooking. Put the frozen legumes straight into a pot, add water, and start cooking; the cooking time may increase by a few minutes, but the result is indistinguishable from freshly soaked legumes. Thawing only wastes time and makes the beans watery and soft. The frozen beans will cool the water in the first few minutes; this is normal. Add a little more water too, because the frozen beans cool the pot from the start. For this reason, it will take a little longer for the water to boil, and you will need to wait by the pot for a few extra minutes.

The safety rules do not change. Dried beans are still raw even when frozen; you must still bring them to a full boil for at least 10 minutes in the pot. Do not put frozen legumes directly into a slow cooker; boil them on the stove first. Do not refreeze legumes once they have thawed. They stay in good quality in the freezer for around 3 months; after that, they can still be cooked, but their texture will deteriorate somewhat. If ice crystals have built up on the bag, it may have thawed once; do not use that package.