Beans cooked from scratch are convenient when you prepare big batches ahead of time to freeze. You can drain the beans first or freeze them right in their liquid. Let cooked beans cool until the liquid is lukewarm.

Freeze in containers with tight-fitting lids leaving a half-inch at the top of the beans to allow for expansion during freezing. Some cooks stir in ½ teaspoon of white vinegar or lemon juice for each cup of cooked beans to preserve their texture, but this is optional.

Beans can be frozen for up to six months.