Beans & Legumes
Long Term Storage Info
Spotlight on the "Legumes" (Beans, Lentils, Soy Beans, Peas)
1. Beans, peas and lentils are the richest source of vegetable protein and are a good source of fiber, both soluble and insoluble.
2. Using dried beans and soaking them overnight is the best way to get the true bean flavor and smooth texture. Use a 4 to 1 ratio of water to beans when soaking.
3. When legumes are eaten in combination with grains, nuts or seeds; a complete protein is formed which can replace meat, fish, poultry, eggs or dairy.
4. Legumes will keep indefinitely when stored in a cool, dry place.
5. Mashed up beans can be used to replace butter or oil in a recipe.
6. May be sprouted
7. It is recommended that one adult store approx 60 lbs of legumes per year to sustain life.
8. Easy on the pocketbook!
Bean don'ts
1. Add salt or high acid foods to recipe before beans have reached desired tenderness. If you do beans will not soften!
Old BeansI found a case of old beans I had meant to can.......they were over 15yrs old....... They were still in their original bags from the store and I figured they were gone to that big bean farm in the sky....I started checking on the Internet and found CPR for those beans. I got out my pressure cooker and to my amazement.....saved the beans! When the church now says "indefinite" storage life....I can testify they mean it....even sometimes if not saved in optimum conditions.
Lentils
High protein content, second only to soy beans
no need to soak before using in a recipe
Dry Split Peas
Yellow and green
Yellow have a milder flavor
no need to soak before using in a recipe
Soy Beans
great source of protein
must be soaked before using
1. Beans, peas and lentils are the richest source of vegetable protein and are a good source of fiber, both soluble and insoluble.
2. Using dried beans and soaking them overnight is the best way to get the true bean flavor and smooth texture. Use a 4 to 1 ratio of water to beans when soaking.
3. When legumes are eaten in combination with grains, nuts or seeds; a complete protein is formed which can replace meat, fish, poultry, eggs or dairy.
4. Legumes will keep indefinitely when stored in a cool, dry place.
5. Mashed up beans can be used to replace butter or oil in a recipe.
6. May be sprouted
7. It is recommended that one adult store approx 60 lbs of legumes per year to sustain life.
8. Easy on the pocketbook!
Bean don'ts
1. Add salt or high acid foods to recipe before beans have reached desired tenderness. If you do beans will not soften!
Old BeansI found a case of old beans I had meant to can.......they were over 15yrs old....... They were still in their original bags from the store and I figured they were gone to that big bean farm in the sky....I started checking on the Internet and found CPR for those beans. I got out my pressure cooker and to my amazement.....saved the beans! When the church now says "indefinite" storage life....I can testify they mean it....even sometimes if not saved in optimum conditions.
Lentils
High protein content, second only to soy beans
no need to soak before using in a recipe
Dry Split Peas
Yellow and green
Yellow have a milder flavor
no need to soak before using in a recipe
Soy Beans
great source of protein
must be soaked before using
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