Question:

I often find myself with leftover canned beans or legumes in the fridge. Is it possible to freeze them and if so, for how long? Should they be left in brine first or rinsed and drained?

Answer:

Even though it’s true that we can freeze
almost any food, the real question is whether you will be satisfied with the quality once defrosted. Anyone who has mistakenly frozen lettuce in the bottom of an old refrigerator knows this all too well: The result is a limp, watery mass, barely recognizable as the crisp, green leaves you once had.

But unlike delicate green vegetables, legumes fare much better after freezing. However, it is important to know good practices to preserve their taste and texture.

In general, the freshness and quality of food When they are frozen influences the quality of thawed food. Thus, foods frozen in optimal conditions will emerge in better condition than those frozen towards the end of their shelf life. This means that it is best to make the decision to freeze food as early as possible.

Freezing leftover canned legumes like beans, lentils and chickpeas is a great way to reduce waste and save them for later use. But you may notice a slight change in texture, especially if they are left frozen for long periods of time. Follow these general guidelines to improve the quality of your frozen legumes:

Drain and rinse

Drain the liquid from the mold and rinse the legumes under cold water. The liquid may be quite salty or thick, which may affect the texture or flavor of the legumes once frozen.

Freeze in portions

Divide your leftover legumes (or other foods) into the portions you usually use in your meals. This way you can only defrost what you need.

Use freezer-safe containers

Store legumes in airtight freezer-safe containers or resealable plastic bags. Press as much air out of the bag as possible to prevent freezer burn.

Increases freezing speed

To preserve the quality of food, freeze it quickly to avoid the formation of large ice crystals which could damage the texture of the food. Lay legumes flat in a single layer in a freezer bag for faster freezing. For other foods, such as meat, do not keep them thicker than 5 cm to freeze them within 2 hours. You can rearrange your freezer to allow for single-layer freezing, then re-stack once frozen.

Label and date

Label your containers with the freezing date. Canned legumes can be frozen for up to 2-3 months for best quality, but potentially up to 6 months.

Freezing liquid

If you want to freeze them in liquid, add a little water to prevent the legumes from drying out.

Defrosting

When you’re ready to use them, thaw the legumes in the refrigerator overnight or use them directly in soups or stews, as they will heat quickly.

You can also use this method with other legume-based foods, like hummus, which generally has a short refrigerator shelf life. It freezes quite well, although its texture may change slightly when defrosting. Ideally, separate the portion of hummus to be frozen immediately after opening the package, rather than leaving it open for several days in the refrigerator. Hummus can expand as it freezes, so leave some space at the top of the container to avoid any mess or damage to the container. Once defrosted, stir well, as it may have separated slightly. If it seems dry, add a little water or olive oil to restore its original smoothness.

By following these simple steps, your legumes will likely retain good texture and flavor once thawed, allowing you to not only reduce waste, but also have a handy stash of beans, lentils or chickpeas every day. next time you need it.