More Beans.

[DIM TIM]

This past Friday before I went to work, I added another six pounds of beans to our food stores in the "Armageddon Pantry ".

I had bought three pounds each of Pinto Beans and Navy Beans. I had one of the large plastic jars that you can get at Sam's Club and Costco, that come filled with different types of pretzels that a co-worker gave me a few months back, and since it was clean and not being used, I filled it with both for a 50/50 soup bean mix.

These could just as well have been a 50/50 mix of Red Beans and Kidney Beans for a chili mix ( that will be the next one
he gives me when he empties the one he is snacking on right now ).
A few jars of different mixes can be added to your stores this way, and instead of a hand full from a bunch of different jars to make a 7 Bean soup, you would only have to grab the jar for that mix.

If you wanted to keep individual types, then it would be just a matter of puting a single type in a different, perhaps smaller jar for each individual type that you decided that you wanted to store.

An example would be.......

Four - 2 gal. jars containing.......

1. Red Beans and Kidney Beans ( chili mix )
2. Red Beans and Black Beans ( to add to some rice )
3. Pinto Beans and Navy Beans ( soup bean mix )
4. An assortment of beans, Lentils, peas, Black-Eyed Peas ( 7 bean soup mix )

And then in as many 1 gal. jars as needed, individual beans and legumes

1. Red Beans
2. Kidney beans
3. Pinto Beans
4. Navy Beans
5. Lima Beans
6. Black Beans
7. Lentils
8. Peas
9. Black-Eyed Peas
10. .........
11. .........
12.
13.

The combinations could fill a good sized pantry pretty quick, but a group of these different combinations, along with jars of individual types could go a long way in making sure that your meals were varied enough to prevent burn-out from a few single types only, so it would be worth it to consider doing some of your bean stoeres this way. And as I stated earlier, if you wanted to do a mix, then it would be a simple matter of choosing the particular jar for the mix you wanted. And if you decided that you wanted to try one that was not pre-mixed, it would be just a simple matter of making one from the individual jars.

[rme49]

I love beans. I eat them daily. We keep them two ways. We have deep storage of buckets and buckets of them in the shed packed with plastic bag liners and dry ice. We also keep the supply room in the house stocked with gallon jars and the plastic containers that the huge size of parmeson cheese (4.5 lbs) comes in at Sam's. They may be like your pretzel containers. I fill them and freeze them to kill any bugs before I put them on the storage shelves and we rotate and eat from that stock. I also have two liter pop bottles filled with beans and debugged in the freezer. 2 liter bootles make good containers but you need a funnel to fill them. I make it a regular thing to buy a few extra pounds of dried beans whenever we go shopping.

We're partial to black, red, and kidney beans due to their flavor and texture. We eat less pintos but we keep large quantities in deep storage because they're cheaper. We don't dislike them, we just eat the others more. We don't store mixed beans but the smaller containers are available to get a selection to cook mixed if we want. We don't store them mixed because they often have different cooking times. If you want really fast cooking times crack beans into smaller chunks or a very coarse meal with your hand grinder.

I also like lentils and split peas but my wife doesn't so much so we store less of them. Garbanzos and limas are also great so we have some of them stored too but I need to get more of those. Thanks for the reminder.

Don't overlook the Asian beans like mung and adzuki beans. They are small and cook fast. They also can be sprouted. Sprouts open up another realm for beans. Sprouting ups the nutritional value tremendously and sprouts can give you fresh green vegetable food.

You've got alot of nutrition when have beans stored. They're cheap and they keep a long long time. They also can be easily used as seed stock to grow the next crop.

[DocNDart]

Last week a lady at work brought some of the best beans I have ever tasted in my life. They were some I had never seen before so I asked her what they were. She said they are purivian beans. They are about the size of the pintos but are yellowish and when she added some bacon they were just out of this world. I checked several stores before I finally found some. They are in small sacks but the cheapest I could find were about $2 per pound and up from that. I think I might try a little sack to see if I can makes then even close to the quality of the ones she made. Any one heard of these before? Yumm, she sent a little bottle of cooked ones home with me after work.

[Spot]

Try planting some of those beans and see if they will produce like the ones that you buy .

[bbkaren]

I just picked up a few pounds last night too--at Walmart they were .63 a pound but only had pintos and great northerns so I didn't go crazy...

[Sur-Sol]

I just picked up a few pounds last night too--at Walmart they were .63 a pound but only had pintos and great northerns so I didn't go crazy...

Soak 'em overnight (generous amount of water.....beans swell), rinse well, add 5 cloves of garlic (pressed), a minced onion and a broken bone. Cook til the beans are tender, then remove half the beans and mash them before returning to the pot to thicken the broth. Add desired amount of ham, diced, simmer another 15-20 minutes. Salt to taste. (....salting before the beans are fully cooked gives them a harder texture for some reason, not to mention it's difficult to account for the salt content of the ham.) Good eats. Warms the soul on a cold winter night.

[Sur-Sol]

Oh, yeah....the tie-in.....such a soup and I would go crazy.....

[OzarkGal]

I just picked up a few pounds last night too--at Walmart they were .63 a pound but only had pintos and great northerns so I didn't go crazy...

Soak 'em overnight (generous amount of water.....beans swell), rinse well, add 5 cloves of garlic (pressed), a minced onion and a broken bone. Cook til the beans are tender, then remove half the beans and mash them before returning to the pot to thicken the broth. Add desired amount of ham, diced, simmer another 15-20 minutes. Salt to taste. (....salting before the beans are fully cooked gives them a harder texture for some reason, not to mention it's difficult to account for the salt content of the ham.) Good eats. Warms the soul on a cold winter night.

Mmmmm..... Sounds good !!
I've been wanting to stock up on beans but the rest of the family doesn't really like them..... other than in chilli.
I keep telling them beans would give some variety to our stores. We're putting more long term stores away and I've been trying to come up with some more variety.
Think I'll just put up some beans up anyway....... I guess if they get hungry enough they'll be glad to have them then !!

How long will the different type of beans store if they are in a mylar bag inside of a sealed bucket ?

Anyone know if you can store the whole coffee beans you can get from Sam's very long? They come in what I believe is a mylar bag. Could a person store in the bags they come in, or would it be better to store them in a mylar bag with a oxygen absorber ? I have a Country Living Mill I can grind them up in.

[LaniganRiver]

I buy dry beans in bulk. Pack them in vacum seal bags or mylar with O2 absorbors in 3 or 5 gallon buckets. Same with rice, Wheat, Barley,etc.

[mosby's men]

if you have beans , you need a retained heat cooker to cut down on the amount of fuel used to cook them , in a survival
situation thiis will be very important.

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http://libertyquestandfreedomboard.yuku.com/topic/3887