Preserving Methods: How to Freeze Peas, Butterbeans, Limas

Author: Susan Hart

To freeze, wash shelled peas/beans and blanch in boiling water to cover for 2 minutes; cool immediately in ice water bath and drain well. Package in air-tight containers, leaving 1/2-inch headspace, or in zip-top plastic freezer bags, removing as much air as possible. Seal, label and freeze.

To cook, don't thaw from frozen state. Boil water, add seasonings (salt/pepper) and/or a chicken bouillon cube. Cook vegetables to boil, reduce to simmer and cook until tender - anywhere from 20 to 45 minutes.

Fresh or frozen field peas can easily be substituted in recipes calling for rinsed and drained canned peas. Simply use 2 cups cooked and drained peas for 1 (15-oz.) can.