Question 1

Can I use canned black beans for this recipe?

Accepted Answer

Absolutely! If you would like to save some time and use canned black beans instead, skip the hot soak and proceed with the recipe at the point you add the additional ingredients.

You'll need about 2 15-ounce cans of beans. These beans are salted to taste, so if you buy the "no salt added" beans, you'll need to add a little more.

Make sure to drain and rinse them before using.

Question 2

Can I freeze cooked black beans?

Accepted Answer

Cooked beans freeze very well! This is a great way to prep a lot of beans at one time to use for later — in fact, I often cook the whole bag of dried beans just to have extra for freezing.

Let the beans cool and portion into desired amounts. You can use freezable plastic or glass containers, making sure to leave some space at the top of the container to allow for expansion.

Freezer bags are also a good option. After filling the bags, remove extra air before closing. Seal them tightly, then lay flat.

I place the bags on a baking sheet so they freeze flat, and once frozen the bags can be stacked or stored upright, saving freezer space.

Thaw the beans overnight in the refrigerator.

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