Fresh Frozen Foods-Beans
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Every Time I Pull a Bag Of Veggies That I Prepared Myself Out Of The

This feeling rushes over me. I feel so good. I made this, I know exactly what is in this. No Preservatives, no harmful chemicals to hurt my family. All Natural, home frozen.

Fresh Frozen Beans are just as delicious as the day they were picked. Whether you froze them last week or 9 mos ago, it still tastes fresh.

Let’s look at the different varieties we can freeze and the easy ways to have this delicious fresh garden picked tasty vegetable all year long.
every type of bean, including soups, can be frozen successfully. Freeze alone or with juices.

I have also added ways to freeze bean soups. I personally have frozen Great Northern Bean soup. It froze wonderfully. A lot of people didn’t realize that they can freeze leftover soup, but they can be frozen and reheated with great success. I like freezing the bean soup with the soup included, but some beans like pinto and garbanzo can also be frozen after they are cooked all by themselves. I prefer them with the sauce they naturally make while cooking, but whatever your favorite recipe calls for is how you should freeze them.

Getting Started

Depending on the amount you plan to freeze. If you are doing bushels, or just beans from your garden, large or

Bushels yield approx. 32-36  quart bags frozen beans

Half Bushels yield approx. 18-20  bags frozen beans. Half bushels are the size of 5-gallon bucket.

Preparation And Tools Needed

Quart Freezer bags

Permanent Marker

For labeling bags.

Large Bowls

If you’re planning to do a lot more than a bushel, use a roasting pan for a bowl. It works great. Use it in the bagging stage. Put all your drained, blanched beans in this pot.

Bag or Bags of Ice

Large Strainer

Measuring Cups, Sharp Knife



Clean Your Bowls And Utensils Thoroughly Before Starting

It is important to keep bacteria from getting into your frozen foods,

Prepare Beans For

Rinse beans in a colander to remove any dirt. Inspect beans for bruises and cut blemishes off of beans. Cut ends off beans, discard ends, then cut into desired size pieces. Slice long way for french cut or use a frenching  tool.  Place in a bowl of beans ready for blanching.


Blanching is important. It is necessary to kill the enzymes that cause decaying. If you freeze vegetables without blanching first, your food will continue the decaying process even while frozen. Frozen temps do not kill these enzymes, though it will slow it down. So, blanching is important. Do not skip this step, even if you found articles on the web that say you can freeze without blanching. It simply, is safer, and better for you, as it also releases the nutrients of the bean.

In a large pot, fill with water about 2/3 full, When pot starts to boil, put as many beans that can be covered in water. Bring back to a boil,  Start timer when water comes back to a full boil.

3 Minutes

Have a large bowl filled with ice water to plunge beans in when ready. The ice water stops the cooking process fast so that the beans do not continue to cook internally.

Scoop beans by slotted ladle fulls into a strainer and dump immediately into the ice

Remove beans from ice water and place on paper towels or dish towels. Dry off the surface so no ice crystals form in the bag. Place in bagging bowl waiting for the final step.

Repeat steps as needed for how many beans you have. Leave the same water in a boiling pot. Replace water enough to keep pot 2/3 full.

Add more ice to ice water as needed.

Scoop beans into a quart size freezer bag until 2/3 full. Lay on side and get as much air out as possible. You can use a straw to pull out air as you close the bag. That works well. Or if you have a sealer, get as much air out as you can. Lay bags flat for easy freezing

Label That Bag

Write the date and kind of bean you are freezing. Very important. We don’t want mystery beans.

Lay beans in a single layer until frozen, then you can stack them.  Yay, You’re Done.

Dry Beans
Beans alone or beans as soup freeze very well

You can successfully cook dried beans and freeze them. With or without the juice. Many recipes call for plain Kidney beans so you would want to freeze some without the sauce. Looking at the cost saving of buying a can of Kidney beans or freezing 2 cups of cooked beans is amazing.

Two Pound Bag of Cooked Dry Beans Yields  3-4 Two cup bags of beans.

Two Cup bag of cooked dry beans equals 1 can

Saving money and better nutrition is always a plus. You know what is in the bag. You are getting the premium beans for less than the discount beans.  No Preservatives that you cannot pronounce.

Always soak beans before cooking

8-10 hours or overnight. This process is very important. Soaking beans get rid of gas producing compounds, to put it bluntly, you will have less flatulence if you soak the beans and discard the soak water and rinse thoroughly before cooking them. Soaking also helps beans cook faster.


Kidney beans must be fully cooked before consumption. Kidney beans contain a toxin that will cause gastric issues so cook them thoroughly.

Allow Beans to Cool Before Bagging

Freezing Beans With Soup

Of course, this will yield more quarts. Probably 5-7. Beans cooked as soup and frozen are just as delicious as eating them right away. I have had wonderful outcomes with my frozen Great northern Bean Soup.

Leftover Bean Soup is also great to freeze.

Just pour bean soup ( whatever variety you have chosen to freeze)  into a quart freezer bag and make sure to get out all the air. Seal and lay on its side. Place in a freezer. Label bag.

I hope you enjoyed this post. I enjoyed writing it. Please leave a comment below, and share this post so others can enjoy it also.

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Author: kitty

My Son Kenny and I enjoy everything that is all natural. We enjoy nature , rescuing animals in need, advocating for the Homeless. We are getting back to basics and hope you will come with us and learn great ways to eat healthy, live peacefully, and enjoy life. Love all animals, it is the greatest love of all Help the Homeless, they all have a story to tell

20 thoughts on “Fresh Frozen Foods-Beans”

  1. I love the step by step instructions, it makes it a lot easier to know that I am following along and doing the right things. I look forward even more to my garden next year. Thanks!

  2. Hello there!
    This was such a great post. I never even thought about cooking beans and then freezing them!
    This is a great way to ensure that your vegetables are healthy and free of any harmful chemicals and also it’s a way to save money too.
    I will definitely do this myself. Go to a local farm and buy a big quantity of beans, cook them and then freeze them.
    Thank you for the recommendation!

    1. katerina. So sorry I didn’t see your comment. I am real late. I came on here to replace some images I lost when I moved host. I hope you’ll forgive me and visit us again….

  3. Hi Kitty, This is a great explanation of the freezing process. I have frozen greens from my garden the last few years and use a straw like you suggested to suck the air out of the freezer bag. It’s fun to see that bag collapse, knowing the veggies will be airtight.

    I have never frozen my left over beans and bean soups in a freezer baggie though. I think I’ll try that next times instead of putting them in a container. Seems like it would be easier to have them in servings sizes that way.

    1. Judith, You also did not show up on my message notification. I am truly sorry it took so long for me to see it. Yes, I prefer the quart bags because they fit nicely when they are stacked flat. More storage……

  4. I grow a vegetable garden every year and a lot of what I grow can be frozen. Like you say in your blog it is nice to know that there is no chemicals or pesticides in your vegetables and the only way you can be sure of that is by growing them yourself.

    I grow a lot of bell peppers, slice them up and put them in freezer bags. I was wondering if they was a special way of doing this?


    1. Hi David. I am so glad you stopped by. The only way to know your food is good and fresh and chemical free is to do it yourself. I just hope that people will start realizing this and start doing it. It doesn’t take a lot of growing to produce your own, or at least most of it. I feel that anything is better than nothing, in future growing seasons, I hope that everyone will be inspired enough to continue and expand their grow area. I read an article the other day, It said lawns do not feed the earth, so why have them? They only cause so much poison in our water system as people tend to put many poisons on their lawn. It’s senseless to me, but many people treasure their lawns. I believe the future will change many minds, or I least I hope some will.

      As far as your Bell Peppers, slicing them up and freezing them is the same way I do it. Just make sure all the air is out of the bag to prevent freezer burn. I am a big fan of laying bags on their sides. I lost a lot of veggies in the freezer due to burn, but getting air out with a straw and laying them on their side will keep so much better. I have put sliced Green Peppers in snack bags before and just stuffed them in a quart freezer bag for small servings. It works great for dishes that only need a little bit. Since I started doing that, I waste a lot less. Snack size bags are great for single servings like omelets or garnish. Just chop them up a little smaller. Hope this helps. You are doing it the right way. No special prep for these veggies. Hope to see you again soon……

      I will be posting about keeping bats in my future posts. Every Organic grower knows the value of having them. I hope your will come back for more awesome information.

  5. Great article thank you. When I was growing up we had a huge veggie garden and I loved it.
    Hubby and I rent still, but one day we will have our own home and I will have a veggie garden of my own. It is one of my dreams. Thank you for this great article on how to freeze and prepare them for freezing. I will find this very helpful when I get there.

    1. Lynne Thank You for stopping by. You don’t need your own garden to do this. I have a very small yard myself. I buy my produce by the bushel from my local gardener. Here in Detroit, we have Eastern Market. It’s a collection of gardeners from all over Michigan who come together to sell their flowers, plants, meat, and wares. Kind of like a one stop shop. Anyone, even those who live in apartments, can have fresh home frozen beans and vegetables all year long. I have many posts on indoor gardening, also re-grows that last all winter. I hope you will come back and check them out.

  6. Hi Kitty – Thank you for the step by step instructions! Exactly what I needed for my first try at freezing my own beans this coming summer. You’ve got some great ideas on your website – thanks for sharing your knowledge. I have a question. What do you mean by bushel?

    1. Marcella, Thank You for stopping by. A bushel is a basket, It’s basic measurement in farmers terms. A bushel weight is by the produce that is in it. Beans, have a different bushel weight than corn, and so on. If you tell a farmer you want a bushel of vegetable of your choice, you will get a weighted measurement of that vegetable. A peck is a smaller weight, These measurements help when we try to determine how many frozen or canned quarts we can get from a measure of vegetables. For Example, A bushel of corn weighs roughly 35 lbs and a bushel of beans weigh 30 lbs. Then roughly, when we have a bushel of corn, we can expect to be able to freeze roughly 7-8 quart bags. Beans will net you per bushel approx 14-16 quarts frozen, canned will get a few more. I hope this helps. Please email me and I can send you my chart for measurements to go by if you plan to freeze some this year. You still have time, so think about it. I hope to see you again

  7. Great article on the freezing of beans. It is always great when you can prep your own foods as you stated in your post to make sure they are as free from chemicals as possible.
    Now a days a lot of food has been modified and laced with additives that we can all do without. By prepping food as you have explained you would be able to eat much healthier.

    1. Travis, Thank You so much for stopping by. Yes, it is the reason to freeze your own. Aside from the fact that is tastes so darn good, it is also healthy. Think about it. When factories make our frozen veggies, we know the quality control makes mistakes. Pieces of veggie gets in the bag that is not up to our standards but is accepted by theirs. Next, they have to put additives in the bag to enhance the flavor, plus preservatives.

      We don’t need all the crap they are putting in our food. Besides this GMO garbage being put down our throats without our knowledge. I buy my veggies that I can’t grow or don’t have enough room for from my local farmer. I make sure my veggies are organic, Trust me, you will want to pay the extra. How do you like Round-up on your dinner plate. No?, Well, guess what, you are eating Round-up if you are not buying organic or growing your own. Try to freeze a few quarts of each of your favorite veggies to start out. You will become a believer, and the health benefits are astounding. Please stop by ans see me again.

  8. Hi Kitty! I absolutely love this article! You have describe the process of freezing beans in such details!

    I love beans too but I never tried freezing them. I will tell my wife about this and give it a try the next time when she cooks them.

    I understand that blanching is an important step before freezing. Does it applies to all kind of beans?

    1. Edmund. Thank You so much for stopping by. I know a lot of people don’t know about freezing your beans. Seems it left a few generations ago. I am happy to have been in the generation of people who have learned how to do this. It really is fairly easy and it will save you tons of money. I hope to see you back again for some more informative posts on how to get healthy and have fun doing it. As for the beans. So far I have frozen, green beans, snap beans, snow beans, and a few others. I blanched them all.first.

  9. wow… what an amazing article this is, very informative and easily understandable…

    Awesome insights on fresh frozen beans…Great recommendations too… I love the article 🙂

    I certainly love the information you outlined and this is probably one of the best sites when it comes to living healthy 🙂

    Thank you for sharing this amazing information man

    Nadeem 🙂

    1. Nadeem. Thank You so much for your kind words. I am so glad you liked the article. I enjoyed writing it. I hope to see you back again…

  10. Kitty, you are a woman after my own heart! I grew up on an organic farm and those green beans made me salivate. We always cooked ours with some bacon (we raised pigs and put them in the freezer), and oh they were good.

    We also grew purple husk peas, okra, squash, onions, radishes, tomatoes, cucumbers, and had a massive melon patch to boot. I’ve bookmarked your page. Keep up the good work sister!

    1. Zeno81 Thank You so much for stopping by. Wow so nice to be able to have such a big garden. So you know the savings involved. It is also so healthy. I am so happy you had the opportunity to be a part of that growing up. That is how it became my passion. I left it for some years, but I am getting back into it now. I have a small yard, but it is amazing how many vegetables and fruit I can tuck into this space. That is why I am writing these posts. You can still have an amazing garden with a small area. Also, all the regrows that can take you through winter that I never knew about while growing up. Hope to see you again….

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