Can baked beans be frozen?

H

heyimtisa

New member
It seems like they could but I never tried it. I think my daughter and I
were the only ones that ate any today. My mom did take a taste and said
they were disgusting but she also dislikes baked beans. So I don't know why
she even tried them. Bottom line there was just waaaaay too much food at
the meal. I don't think people were avoiding the beans or anything. They
just ate too much of the other stuff and their plates were too full by the
time the beans made it around.

I think I have too much left for us to eat before they go bad so I'd like to
put some in the freezer. Well, I'd really prefer not to freeze them, but...
I'd rather do that than throw them out.

So... Can I freeze them?

Thanks!
 
yes you can freeze them and i often freeze different bean recipes, but there
can be a consistency/texture change that you might not care for, when i
freeze them i often use them as a base for a soup of some sort, baked beans
would be frozen in portions for two, and when i had some left over pork i
would thaw them, add pork and broth to make a soup or to serve over rice,
just because they are baked bean flavor doesn't mean you can't use them like
other beans.

Lee
"Julie Bove" wrote in message
news:[email protected]...
 
On 4/25/2011 12:04 AM, Julie Bove wrote:
I freeze cooked beans all the time with no degradation in taste when
thawed and reheated. I would go ahead and freeze them rather than toss them.
 
"Julie Bove" wrote:



Julie,

You can of course freeze anything.

Whether it's edible or not afterwards remains an enigma.

If you make it, I'll eat it! Promise!!!

Andy
 
On Apr 25, 8:21?am, Andy wrote:

Andy, if You hadn't written that, I would have.

Julie, texture will be best preserved if the beans are laid out fairly
thinly in zipper freezer bags, then thawed at room temperature on a
heat (coolth?) absorber like a griddle or heavy skillet. They should
be fine. Consider it a compliment that your mom who hates baked beans
found them disgusting. They must be the epitome of beanhood!

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
On 25/04/2011 3:04 PM, Julie Bove wrote:
Water in foods form ice crystals which will break down the cell
structure of some foods. This affects the texture and causes mushiness.
It is more likely to happen when food is frozen slowly at temperatures
between 15 and 25 degrees F., like in the freezer section of the
refrigerator, or when food partially defrosts and then refreezes.
Texture depends on water content, fragility, and treatment of the food
before and during freezing. Blanching and using syrup help protect the
texture of some foods.

If frozen food is not stored in moisture-vapor-proof materials it may
lose moisture and develop a dried surface condition called freezer burn.
Oxygen in the air may cause flavor and color changes if food is
improperly wrapped. Pack foods to exclude as much air as possible. My
wife used a small vacuum pump to remove air from plastic bags in which
she stored food to be frozen. Protect certain fruits from browning by
adding ascorbic acid. Sugar, syrup, or fruit juice protects fruit from
air. Soup or sauce can be used to protect cooked meats.

One other tip I was told recently by a fridge mechanic is to use a full
freezer rather than the freezer section of a fridge. Apparently the
freezer section freezes the food far too slowly and damage may occur as
mentioned above. Full freezers pull the food down to freezing
temperatures much more quickly minimising damage.

Krypsis
 
On Sun, 24 Apr 2011 22:04:49 -0700, "Julie Bove"
wrote:
By all means, freeze them. No harm, no foul.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
In article ,
"Julie Bove" wrote:


Yes, I buy Captain Ken's frozen baked beans. They're better than canned.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
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