1 hour ago, blue_dolphin said:@Thanks for the Crepes, I understand the challenge, for sure. I usually cook a whole pound of beans at a time, sometimes half a pound. I scoop some out to eat within a few days or include in other recipes. Some usually goes into a bean dip/hummus-type thing which gets portioned into refrig or freezer containers. The remainder gets frozen in zip-lock bags. I like to have portions of white, black, brown/other and garbanzo beans at the ready so I keep an eye on what's in the freezer in order to decide what to cook up next. I don't have a lot of freezer space but I don't eat much meat either so I prefer this route over using canned beans.
*Sigh* I thought there was a magic solution. Both my freezers are above fridge frostless models, so go through that heat up, cool down cycle which is so destructive to the quality of food. To add insult to injury, one of them even accumulates, not frost, but ice. Leave an ice tray a week, and it has noticeably sublimated. Leave it more and it can disappear. I am also overly sensitive to "freezer taste" and repetition. I'll figure this thing out eventually though. Thanks for the information. 
