Anyone ever cook up a pot of beans and freeze them to be thawed and reheated a couple of weeks later? I like great food in camp, it'd be great to have them in 4-5 containers to have for the first month of deer season without having to spend my hunting time cooking.

Yep, every single year I make a large pot of beans and then freeze them. I use these to store them in the freezer: 32 oz food container

Yes, but I use a chamber vacuum sealer. I have found this way to be the best and use small bags for individual servings.

When we make sweet BBQ or baked beans, we typically make smaller batches and they only last a meal or two. They will still freeze just fine, and a Tupperware container is fine for that.

I really like what I call Texas beans, with pintos, Rotel, jalepenos and Hatch chiles and ring sausage slices. The wife doesn't care for the spice and heat, so I am left to making a lot and freezing them for many later meals. The vacuum sealer is perfect for those smaller batches, and you can just throw them in a pot of boiling water to thaw and re-heat.

Yes, all the time. I purposedly make a big pot just so that I can freeze leftovers to reheat later. I just use the plastic containers w/red lids from HEB. Do the same thing with chili, carne guisada, gumbo etc.

Yes all the time. No need to vacuum pack beans, you can easily get air out of a ziplock freezer bag. Have kept them that way for 2 years and 100% great. I don’t purposely make beans to freeze but with as many get togethers as we have I always have a quart or two of leftover frozen beans on hand.

I will disagree with you on the no need to vacuum statement, but to each his own.

Hey up to you. I just don’t see why. All vacuum packing does is get the air out you can easily do the same in a quart ziplock freezer bag. I’ve tested it to over 2 years in freezer thaw in fridge over night and heat on stove, they were great.

What makes vacuums better? I 100% agree for freezing things you can’t easily get the air out of. Steaks link sausage etc.

FME Ziplocks work great for anything that has a lot of liquid like beans, gumbo etc. Those plastic containers work great too as long as there is plenty of liquid, never any issues with freezer burn. Dry products different story, vacuum seal all day long no question.

Same here skinner

yep, my wife does it all the time. She'll make a big pot and fill up a Tupperware or similar bowl/container that has a sealable lid, after cooled, put in the freezer. Once frozen, put on the lid. She does that all the time to take to my daughter's house when she is going for a few days.

Not possible to remove as much air in a zip lock versus a vacuum chamber seal, there is also a mechanical seal on ziplock versus a heat sealed strip. I understand a bag bean soup or chili in a ziplock and have done it too, but to compare the two bags as completely the same is not true.

Where did I say the bags were the same?

"All vacuum packing does is get the air out you can easily do the same in a quart ziplock freezer bag"

In reference to this statement that you posted earlier, a ziplock bag will never give the SAME results of a thermally sealed bag in a vacuum chamber. I guess we do not agree and I will move on.

OP, I want to apologize to you for derailing the thread as it was never my intention.

Yes - beans, chili, breakfast sausage, burrito filling, etc.
I freeze it all in small FREEZER ziploc bags for single servings, and I put several of the small bags inside a gallon FREEZER ziploc bag to keep them together and to keep them protected.
Cheap, easy, and always got a variety ready to go for outdoor hunting/camping/fishing trip or just a quick tasty lunch/snack at home.

Do a poor man's vacuum pack with the bags.
Fill bag with beans, place bag in pot of water pushing bag in water. The water pressure removes the air from the bag. Zip bag closed and freeze.

Yep I said you could get air out the same…

We're talking about freezing beans.............no big deal.

We use Mason jars. A pint for one serving and a quart for two.