Dried Beans

Beans are a fantastic


and longevity food!

They are a big supply of Antioxidants and help lower cholesterol, being high in fiber and low in fat.


See bottom of this page for "WHAT TO DO WITH OLD BEANS".

Referred to as "Legumes", this Bean category can also include: split peas, lentils, nuts, etc. in giving us suggestions as to what to store.

Remember, you "don't have to" store lentils, for example, or any other individual "specific" items listed in this or the other main food categories in the calculator charts; these are given as "suggestions" or "helps" to get us thinking, and to know the general "nutritional family" these items belong to.

I may want to store all beans, but having some "other" variety is a good idea; up to you and according to your family's needs, tastes, culture, etc. Of course, keeping in mind the wisdom of pure, wholesome foods....not all white sugar and white flour; but certainly that goes without saying!

It is suggested that we have 60 lbs in this category stored,

for 1 person for a 1 year supply.

See topic "Basics of Storing Food" and then subtopic "Using Calculator Charts" for more information.


Keep in mind this Important fact ~

Grocery shelf store bought "beans in a can" ONLY HAVE about 40% of their original nutrition from having been processed and canned to last on the shelf!

Only 40%!

Why not get 100% optimum nutrition from your dry storage beans!?


The role of BEANS and PROTEIN ~ 

Protein is a vital part of every living cell and is a combination of over 20 amino acids.  Eight of these must be obtained from our food as the body cannot produce them. 

These are called essential amino acids. 

A balanced diet provides the balanced combination (complete protein) needed. 

A complete protein is a protein that contains all 12 amino acids (B12). 

Beans and rice each contain different amino acids, so by combining them, you get all 12 amino acids . Individually, both grains and beans in their whole form contain these eight, but not necessarily in the required ratio. 

However, you will obtain a complete protein source when eating grains and beans together, as well as minerals and vitamins including iron and calcium. 

Each one has the missing amino acid that the other one has, so “together”, it makes a complete protein meal! They compliment each other perfectly.


Besides being paired with grains (like wheat, cornmeal, rice, oats, barley, etc.),

...beans make a complete protein when combined with

seeds, nuts and cheese, eggs, dry milk and milk.


CUMIN --- the regular "ground cumin" you see on the grocery shelf IS ONE OF THE BEST SPICES TO PREVENT AND RELIEVE GAS!!!

No wonder most all bean recipes use LOTS OF CUMIN...it tastes so good in them PLUS you're reaping this benefit (and everyone else too)!


This class topic covers the beans found in the Bishops Storehouse:

Black, White and Pintos.


Remember to "take baby steps" in our food storage "learning"! We all have to!! We all have to begin at the beginning!

First just read through all this material to let it soak in, then choose ONE BEAN to focus on, for one month if you like to...

...try the different ways of preparing them to see which you prefer. Try some different recipes or seasonings or adding with grains as these subtopics will suggest and guide you through.


Then move on to PINTO BEANS and etc. 



MAKE A NOTE ON THE CALENDAR to try a black bean dish "this week"; and then the next week or so, write on that Monday to try a "Pinto bean" dish that week ...however we'd like to lay this out, but do WRITE IT DOWN; it "prompts" us and we will feel a sense of accomplishment in doing so!



If you know your beans are old and have been a problem in cooking them up to a "tender" bean, then first try adding a bit more baking soda...the "pinch" is basically 3/8th's of a teaspoon per cup of dried beans; try adding a little more during the cooking time. Sometimes this alone "will tender them up".

If it doesn't, then you can cook them the normal length of time, then blend them for bean soups. You can cook and cook and cook old beans and they will typically "never" tender up, so try this - blending after the normal cooking time. Some people don't notice that "still hardened a bit bean" once blended. Creamy bean soups are delicious.

You can also try grinding those old beans and using them in recipes.

Just google "recipes with bean flour".

If none of these work well for your family; then throw them out and start with new beans, but make sure they are rotated, so they never become "old". Remember they are ANTI-AGING......I think we'll rotate them! Good luck!





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