@newchef, this may be an obvious point but I'll make it in case you haven't thought of it: I find that portioning dishes with liquids or sauces into the bag, then freezing the bag, and THEN vacuum sealing makes all the difference between a mess and a good seal.
@Lisa Shock, is there anything special that needs to be done with the cooked beans before freezing and vacuum-packing them? I know that cooked potatoes must be mashed before freezing to avoid the weird texture you describe, and I wonder whether there are similar things needed for beans: for instance, freezing with the pot liquor or making sure they're well-drained. I may be able to use this trick in the next couple of days, in preparation for a trip.
