The worry is that enzymes in the beans will keep breaking down, making them mushy or weird tasting. True, if you leave them in the freezer for a year.
But for six months? Eight months? They’ll be fine. The texture won’t be exactly like fresh, but you’re not eating them raw anyway, right? You’re gonna cook ‘em.
You get a slightly softer bean. A little more rustic. Think of it as intentional farm-to-table imperfection. Very chic.
