Beans & Lentils ... Legumes

Beans (Includes how to avoid flatulence    . . .   )
https://www.wholefoodsmarket.com/recipes/food-guides/beans

Dried beans, peas and lentils — a.k.a. legumes or pulses — are a vital food source and one of the world's oldest cultivated crops. Evidence of cultivation goes back more than 7,000 years in some parts of the world. That's a heck of a long time!

(SNIP)

The subject is giggle-inducing, we know. But it's no secret that beans, though good and good for you, have the unfortunate side effect of causing gas. To lessen beans' effects, try one of these easy tips:   ---CONTINUED---

My sister-in-law shared this information, years ago. Original source is unknown.

BEANS, DRIED: PREPARING AND COOKING
Soaking and changing the water often helps to tenderize beans and aid digestion. The slower beans and peas are cooked, the sweeter and more concentrated their flavors.

Directions:
Cover with cold water, 3-4 times amount of beans.  Discard floaters and damaged beans.
Drain water.   Cover again with cold water.   Slowly bring to a boil. Cook for 2 minutes.*
Choose long soak or quick soak.
 
Long Soaking Option - Remove from heat. Tightly cover and let stand at least 3 hours or overnight. Refrigerate if more than 3 hours or if the weather is warm to avoid sprouting.

Cooking - Drain beans. Cover with fresh water (by at least 2 inches). Slowly bring to a boil, skimming off any scum. Reduce heat and partially cover pot. Slowly simmer until tender, adding more water as necessary during cooking. (Tender beans mash easily against the roof of your mouth, using your tongue.) Cool in cooking water; gently remove with slotted spoon. Use cooked beans in recipe of your choice.

Quick Soaking Option - *Continue boiling for an additional 3 minutes (5 minutes total). Remove from heat. Cover tightly and let stand for one hour. Cook as above, then use in recipe of your choice  

Dried Beans and Peas - Yield Values

When you start with: . . . You will get at least:
1 cup black beans . . . 2 cups cooked beans
1 cup black eyed peas . . . 2 1/2 cups cooked beans
1 cup Great Northern beans . . . 2 1/2 cups cooked beans
1 cup kidney beans . . . 2 3/4 cups cooked beans
1 cup lentils . . . 2 1/2 cups cooked lentils
2 cup large lima beans. . . 2 1/2 cups cooked beans
1 cup small lima beans. . . 2 cups cooked beans
1 cup pea (or navy) beans. . . 2 1/2 cups cooked beans
1 cup split peas. . . 2 1/2 cups cooked peas
1 cup pinto beans . . . 2 1/2 cups cooked beans

Baked Beans (White Beans)
2 cups white beans
1 tsp. salt
1 onion, chopped
1/8 lb. bacon, diced
3/4-cup brown sugar
1/4-cup catsup
1 tsp. dry mustard
1 tbsp. soy sauce

Cover beans with cold water and add salt. Simmer until tender. Drain off all except 1 cup of the water. Add remaining ingredients. Place in greased casserole or bean pot. Top with diced bacon. Bake at 275° for 6 to 8 hours.

..."How did Colonial housewives store their beans?
http://www.foodtimeline.org/foodcolonial.html#beanstorage

Our primary sources indicate there were three primary methods for storing (aka preserving) beans in Colonial America:
dry salting, pickling & drying. ---CONTINUED---

Includes:
   SALTING
   PICKLING"
   To Keep Green Beans for Winter
   DRYING

Lentil Selection and Storage
http://homecooking.about.com/od/foodstorage/a/lentilstorage.htm

Lentils are only available dried. They are not used fresh.

Select lentils that are dry, firm, clean, and unshriveled. The color of lentils you choose will depend on your usage, but in general, the color should be fairly uniform. Canned lentils are also available, but it is just as easy to cook your own. --- CONTINUED---

Includes:
   • Lentil Selection and Storage
   • Lentil Cooking Tips and Preparation
   • Lentil Equivalents
   • Lentil History
   • Lentil Recipes

Legumes/Meats
http://foodstoragemadeeasy.net/babysteps/step-6-legumes/

Purchase your legumes and learn how to use them: dried beans, bean soup mixes, lentils, soy beans, etc. Since legumes are mainly used as a source of protein, you may also wish to add some meats to your storage as an alternative protein source.

Key Points
   Beans, peas and lentils are the richest source of vegetable protein and are a good source of both soluble and insoluble dietary fiber.
   Utilizing dried beans and soaking them overnight is the best way to get the true bean flavor and a smooth texture
   When legumes are eaten ...   ---CONTINUED---

BEANS
http://www.simplyprepared.com/beans.htm

Beans may be soaked overnight or the quick soak method may be used. Bring beans and water to a boil and boil 2 minutes. Remove from heat and let stand at least 1 hour. Proceed with cooking as though beans were soaked overnight.

Baking soda may be added when soaking and cooking beans in hard water to help them cook to a softer texture. Add no more than 1/4 teaspoon per pound of beans during the soaking period. Any more will destroy the thiamine in the beans.

According to Dr. Joseph Rackis of the USDA, flatulence from legumes results when undigested complex sugars in the lower intestine are acted upon by naturally occurring bacteria. These complex sugars (called trisaccharides) are water soluble, and soaking and frequent rinsing of the beans wash them away.

Some ways to cut the physical discomfort associated with beans are as follows: . . . .

-snip-

Do not mix . . .   ---CONTINUED---

The Survival Guide To Long Term Food Storage: Part 2
http://hubpages.com/hub/The-Survival-Guide-To-Long-Term-Food-Storage-Part-2

Beans
   Garbanzo Beans
   Blackeye Beans
   Adzuki Beans
   Black Turtle Beans
   Kidney Beans
   Great Northern
   Lima Beans
   Lentils
   Pink Beans
   Mung Beans
   Small Red Beans
   Pinto Beans
   Soy Beans

Beans lose their internal oils as they age and then will resist absorbing water and swelling to make them easily edible. Under optimal oxygen free conditions at a stable, constant, cool room temperature expect up to twenty years of storage.

One Way to Cook those Survival Beans
http://modernsurvivalblog.com/survival- ... val-beans/

In the spirit of storing the foods that you eat, and eating the foods that you store, lets have a quick look at the bean situation. For those that may have a reserve stock of dry beans, be it 20 pounds, 100 pounds, or whatever… how many of you actually eat some of your stock, or better yet, practice trying to eat those dry beans without any electricity.

One way to cook those beans is in a solar oven.   ---CONTINUED---

Basic Recipe: Cooking Beans
http://apartmentprepper.com/self-sufficient-saturdays-easy-way-to-cook-beans/

Today we’ll take a look at a prepper’s staple: dried beans. It is an inexpensive source of protein, tasty and filling. Many people settle for canned beans, thinking it is too hard to make it yourself. It is actually very easy. ---CONTINUED---

Includes:
   How Much Dried Beans to Use
   Preparing Beans
   Refried Beans

Beans
http://www.wholefoodsmarket.com/recipes/food-guides/beans

Dried beans, peas and lentils — a.k.a. legumes or pulses — are a vital food source and one of the world's oldest cultivated crops. Evidence of cultivation goes back more than 7,000 years in some parts of the world. That's a heck of a long time!

An excellent source of protein, dietary fiber and complex carbohydrates, legumes and pulses are flavorful, nutritionally dense, inexpensive and versatile. What more could you ask for? ---CONTINUED---

Don't soak your dried beans!
http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html#page=1

Are you still soaking dried beans? Why? ...

Letting dried beans sit overnight in a bowl of cold water does nothing to improve their flavor or their texture. In fact, it does quite the opposite. While soaking shortens the unattended cooking time of beans somewhat, the time saved is marginal and there are no other labor-saving benefits. Finally, soaking does absolutely nothing to reduce the gas-producing properties of beans.

These may be difficult ideas to get used to, flying as they do in the face of everything most of us have been taught about cooking beans. ...   ---CONTINUED---

How to Harvest Shell Beans ...
https://commonsensehome.com/autumn-jewels-and-musical-fruit/

  (SNIP) ... shell beans, which have to be one of the easiest storage crops available. Simply let the beans mature and dry on the vine, gather the dried pods, shell and store in an airtight container in a cool, dry location. That's it.  ---CONTINUED---

Beans in the prepper's pantry
https://www.happypreppers.com/Beans.html

  Dried beans are an ideal, shelf-stable protein source for preppers. Beans are food rich in protein, high in fiber and a powerhouse of nutrients should be included in an emergency food supply.

Beans are ultra versatile as you can grind them into flour and even sprout them! Of course they are tasty refried or as part of chilis soups and stews. ---CONTINUED---

Lentils
https://www.happypreppers.com/lentils.html

Lentils are the perfect prepper food

Lentils: the forgotten prepper food.
Don't overlook the humble lentil in your emergency food storage.

Most preppers don't give much thought to lentils in the larder, though they should because this little powerhouse is a frugal and healthy addition to long-term food storage. Think of lentils as a cousin to the beans in your food storage. Get a larder of lentils in the prepper's pantry! ---CONTINUED---

Legumes
https://www.sunoven.com/legumes/

  A legume is a plant species that has seed pods that split along both sides when ripe. There are nearly 250 varieties of legumes, including beans like soy, pinto, white, kidney, lima, red, black, navy, pink, peas like black-eyed, green, and split, as well as lentils and peanuts.These can be bottled, dry-pack canned or stored in #10 cans or plastic containers. They will keep indefinitely when stored in a cool, dry place.

Beans are tasty, cholesterol reducing and nutritionally excellent. They are high in both soluble and insoluble dietary fiber and the richest source of vegetable protein. They provide all the necessary ... ---CONTINUED---

7 no-soak bean recipes
https://www.latimes.com/recipe/list/7-no-soak-bean-recipes

 

Includes:

White beans with chorizo, clams and shrimp
White bean and shrimp stew with dandelion greens
White bean and fennel soup
Cowboy cassoulet
Ranch-style beans
White Bean and Ham Soup With Dandelion Greens
Smoky black bean stew

*** Cross Posted in Recipes for Beans & Lentils

Legumes
http://captaindaves.com/foodfaq/the-food-storage-faq-version-4-0/chapter-2-common-storage-foods/legumes/

(SNIP) ... The legume family, of which all beans, peas, lentils, and peanuts are a part, is one of the largest in the plant kingdom. Because of this and the many thousands of years of cultivation and development that man has given them on several continents the variety of edible legumes available to us is huge. Both their appearance and their names are colorful and varied.   They range from “adzuki beans”, a type of soybean from the Orient, to “zipper peas”, a common field-pea here in the Southern U.S.  Their color can range from a clean white, to deep red, dull green to flat black with thousands of mixtures and patterns in between.   ---CONTINUED---

Availability of Legumes
http://captaindaves.com/foodfaq/the-food-storage-faq-version-4-0/chapter-2-common-storage-foods/availability-of-legumes/

Grains and legumes of all types may be purchased in a number of different ways depending largely on where you live and the time of year. The following will cover the various steps of the processing chain starting with the forms most immediately suitable for storage and progressing all the way back to the farmer.

Each type of availability has its good and bad points. As you might expect, the more processing a product receives, the higher its price is likely to be. The further back along the processing chain you go the cheaper a product should become in terms of purchase price. It will, however, cost you more in time and effort to get it ready for storage. ---COTINUED---

Tasty Survival Recipes With Rice and Beans
https://www.backdoorsurvival.com/tasty-survival-recipes-with-rice-and-beans/

  (Scroll down the article to the section on beans)

(SNIP) ... The Kryptonite of most preppers food storage are the beans. We store beans but how many people cook beans on a regular basis? Dry beans?   ---CONTINUED---

CROSS POSTED in Food :: Food: Recipes :: Recipes Using Food Storage Items
CROSS POSTED in Food :: Tips & Hints-Individual Food Item Hint :: Grains & Grain :: Rice

How to Store Dry Beans For The Long Term
https://www.primalsurvivor.net/how-to-store-beans/

Beans are considered one of the ultimate emergency foods because they are very nutritious and non-perishable. However, beans will go bad if they aren’t stored correctly.

Here’s what you need to know about long-term storage methods for beans. ---CONTINUED---