On Sep 1, 6:29 pm, "<RJ>" > wrote:
> I use dried beans in my cooking.
> ( the cans are mostly liquid any way )
>
> Too often, I forget to soak the nite before,
> and have to cancel my bean dish.
>
> I'm thinking of soaking a batch,
> and freezing them in ZipLoc bags.
>
> Garbanzos, black beans, limas, pintos, etc.
>
> Opinion;
> Soak and freeze ?
> or, Soak, cook, and freeze ?
>
> Freezer life ?
> <rj>


If you forget to soak them, just par-boil. They're ready when you take
a fork-full out of the pot and blow on them. The skins will split.