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
Three-bean salad is a perennial picnic favorite because it’s easy to throw together and it tastes good at almost any temperature. Our take tosses a colorful array of beans, radishes, and capers in a sherry vinaigrette for a great balance of sweet, briny, and sour—a far cry from its salad bar kin.
What to buy: Dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: If you are making the salad ahead of time, toss the radishes in right before serving to prevent them from losing their color.
This recipe was featured as part of our Mother’s Day Picnic menu, as well as our Picnic Recipes and Supercharge with Superfoods photo galleries.