I freeze soups/chili with beans all the time. It's fine. And I'm always grateful to have something healthier than takeout on hand for those nights I can't cook from scratch.

Anonymous wrote:Freeze it. The beans may be a bit musher when you thaw and reheat it, but it'll still taste good.

+1

Lately I’ve been freezing things when I’m not sure whether they’ll freeze well or not. Most of them freeze fine!

You might as well try freezing some—you can toss it now or toss it when you thaw it out if it turns out that it doesn’t freeze well.

Freeze it. The beans may be a bit musher when you thaw and reheat it, but it'll still taste good.

I mean beans do mush well, so I don’t see a problem. Just run it through an immersion blender if you don’t like the texture on thaw.

Mush

Made 15 bean soup with leftover Easter ham. There is SO MUCH SOUP. But will it thaw well, or will the beans turn to total mush?