I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Freezer life ?
<rj>