Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
Cinco de Mayo
Add the garlic and ground almond-spice mixture and cook until fragrant, about 2 minutes. 
Add the squash, carrots, beans, tomatoes, and broth or water and bring to a boil, stirring to make sure the almond mixture doesn’t stick to the bottom of the pan. 
Lower the heat, partially cover the pan, and let the stew simmer, stirring occasionally, until the squash is very tender, about 30 to 40 minutes. If the stew threatens to dry out, add a bit more broth or water. 