First, wash your beans. Please. We’re casual, not barbarians. Snap off the stem ends—just the little pointy bit—and toss any weird-looking ones.
Here’s the only real trick: dry them completely. Wet beans turn into a solid ice brick in the freezer. You don’t want a giant bean-popsicle; you want individual beans you can grab by the handful.
Spread them on a towel and let them chill out for fifteen minutes. Or use a salad spinner if you’re fancy. I use my hands and a prayer.
Bag ‘Em Up
Grab a freezer bag. Throw the dry beans in. Squeeze out as much air as you can with your bare hands—it’s oddly satisfying. Seal it up.
Pro tip: lay the bag flat in the freezer. That way they freeze in a thin sheet. Break off exactly the amount you need later. Brilliant.
Freeze string beans without blanching – Artofit
Label it with a sharpie, or be a rebel and just guess what’s in there. “Green bean bag? Kidney bean bag? Only time will tell!”
