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Cooked beans last three to five days in the refrigerator. To avoid unsafe bacteria, cover and refrigerate at or below 40 degrees Fahrenheit soon after cooking. You can also freeze them for up to eight months.
Most beans will cook in 45 minutes to 2 hours. Herbs and spices may be added any time; add salt when beans are tender as it tends to toughen them. Add acidic foods (lemon juice, vinegar, tomatoes, wine, etc.) after beans are cooked as these foods can prevent beans from becoming tender. Refrigerate cooked beans in shallow pans if they are to be eaten later. Freeze any extra beans within 4 days after cooking them. For more information and recipes for dry beans.