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.
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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.
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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.
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Next: How to Freeze Beans
Stuffed peppers take on bright Mexican flavors and burrito-like heft in this vegetarian main dish. Instead of standard bell peppers, it calls for fresh poblanos—they’re green, rich, and ever-so-slightly spicy. You start by cooking fragrant long-grained basmati rice. After hollowing out the peppers, you turn your attention to the filling: mash cooked black beans so they end up with some texture, then mix in diced fresh tomato, scallions, crumbled Cotija cheese, sour cream, cilantro, and cumin. Carefully stir in the cooked rice and fill the poblanos. After about half an hour in a hot oven, they’re ready to serve, accompanied by cold beers, an Agua Fresca, or a Horchata.
Make-ahead note: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before cooking to let them come to room temperature.
For more, check out our Vegetarian Stuffed Red Bell Peppers, Chiles Rellenos, and Stuffed Red Bell Peppers with Ground Chicken.