I much prefer dried beans that have soaked all day and cooked than any can beans. Most of us do. But I like to make large batches of them. So, for instance, I would soak and cook a whole bag or two of chick peas and then take a cup or two out for eating with pasta and make the rest in the style of CHANA MASALA in a tomato-ginger-garlic curry.
Any reason why I can not freeze the cooked CHANA MASALA in small containers for later eating?
Can I just freeze beans that have been soaked and cooked for addition to a soup or for further cooking later?