Listen, I’m not here to judge—but don’t freeze beans that are already mushy from overcooking. They’ll turn into bean paste, which is fine for dips, but not for chunky soup. Also, skip freezing if the dish has dairy or cream in it (like a cream of ham and bean chowder)—dairy separates and gets grainy. Freeze the beans plain, add cream later.
And please, for the love of all that is delicious, don’t freeze beans in glass jars unless they’re specifically freezer-safe. I learned this the hard way when a mason jar exploded and I found bean shrapnel in my ice cube tray. It was not a “cool” discovery.
