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 Post subject: Food Item: Beans & Lentils
PostPosted: Mon Dec 11, 2006 5:49 pm 
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:!: Tips to avoid flatulence from eating beans:

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

(Scroll down for directions for the following)

    - Discard the soaking water prior to cooking
    - Cook the beans thoroughly
    - Give your body time to adjust
    - Choose beans that are easier to digest
    - Cook beans with a bay leaf, cumin, epazote, or kombu
    - Avoid beans that are cooked with added sweeteners
    - Try a digestive enzyme product


Last edited by Readymom on Fri Feb 23, 2007 1:22 am, edited 1 time in total.

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 Post subject: Freezing before storage
PostPosted: Mon Dec 11, 2006 6:03 pm 
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Beans and rice. Freeze each bag for 3 days before you store it - it kills the eggs of the bugs that might otherwise hatch in it in storage. And get some containers with close fitting lids that would keep out the mice and damp. Then think about water sterilization and a way of cooking if the power goes off for long periods. (Source unknown)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I FREEZE ALL DRIED GOODS FOR 2 WEEKS BEFORE STORING.....this get all the small larva out especially flour... (Source Unknown)


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 Post subject: Dried Beans: Preparation & Cooking
PostPosted: Mon Dec 11, 2006 9:20 pm 

Joined: Wed Nov 29, 2006 3:30 am
Posts: 8
I apologize that I do not have the source for this information. I mean no offense to anyone. I simply lost the link. Peg

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.


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 Post subject: Lovely Lentils
PostPosted: Fri Feb 23, 2007 1:24 am 
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Beans-Forum Discussion

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Original Post by (AnneZ) at PlanforPandemic
http://planforpandemic.com/viewtopic.php?t=7464&highlight=

Introductory post includes:

Legumes or Pulses are the edible seed of certain leguminous plants like chickpeas, beans, lentils, peas and split peas. Leguminous plants provide a valuable source of protein for people and they fix the atmospheric nitrogen in the soil, which makes them important for the environment. Beans and Lentils are very low in fat, high in fiber and are frequently referred to as a wonder food. Dried legumes and pulses are classified into three groups: beans, peas and lentils. They are eaten either whole or unhulled (with the skin still intact) or split in half with or without their skins. ---Discussion continued at LINK, above ---


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Mon Jan 25, 2010 4:03 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Bean Storage

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http://www.foodtimeline.org/foodcolonial.html#beanstorage

..."How did Colonial housewives store their beans?
Our primary sources indicate there were three primary methods for storing (aka preserving) beans in Colonial America:
dry salting, pickling & drying. ---CONTINUED at LINK, above ---

Includes:

  • SALTING
  • PICKLING"
  • To Keep Green Beans for Winter
  • DRYING


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Mon Jan 25, 2010 4:15 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
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Lentils: Storage & Selection

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

Image 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 at LINK, above ---

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


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 Post subject: Re: Lentils & Legumes (Beans)-Storage of
PostPosted: Wed May 12, 2010 5:02 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
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Legumes (Beans)

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Storing Grains and Legumes
http://www.captaindaves.com/foodfaq/ff6-stor.htm

Moisture and Desiccants

The key to storing grains (and legumes) for the long term is dry, dry, dry. Available oxygen and storage temperature also play roles, but it is moisture content that will determine whether you get usable food out in five years or not.

Therefore, the idea here is to have the food that you want to put into storage as dry as possible before it goes in and then take steps to deal with any moisture that may be trapped, generated or leaked into your storage containers.

Ideally, the clean grains and legumes that you have in hand will be no more than 10% moisture. If this is the case then you can go ahead and seal them into your storage containers using the packaging method of your choice and have a reasonable expectation of your food staying in good condition.

If your storage grains aren't sufficiently low in moisture content then you'll need to reduce the water that they contain. Wheat has been taken out of Egyptian pyramids where it had lain for several thousand years. It was the bone dry desert air and the cool interior temperature of the pyramids that kept it from rotting away. We can approximate that Egyptian climate by several methods.

The least involved method is to wait until the driest time of year for your location. I typically wait until January here in Florida. If this doesn't suit, then turn your air conditioning on a little high. Bring in your buckets, lids, and the storage food. Let everything sit in a well-ventilated place where it's going to get plenty of cool from the a/c. I'd avoid anywhere near the kitchen or bathroom areas, as they put out a lot of moisture. About three days of cool, constant air flow and low humidity ought to dry things out a bit.

If this won't do, you can place a large quantity of desiccant in your storage containers. Fill the remaining space with your food product and seal on the lid. After about a week, unseal and check the desiccant. If it's saturated, change it out with dry and reseal. Continue to do this until the contents are sufficiently dry. If it doesn't become saturated the first time, change it anyway before sealing the bucket permanently. You'd hate to find later that it saturated in storage. --- Continued at link, above ---


Last edited by Readymom on Wed Feb 05, 2014 8:01 pm, edited 1 time in total.
Updated link


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 Post subject: Re: Lentils & Legumes (Beans)-Storage of
PostPosted: Wed May 12, 2010 5:05 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Legumes (Beans)

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Legumes
http://foodstoragemadeeasy.net/babystep ... 6-legumes/

-snip-

Helpful Hints:

Since the bulk of the recommended legume storage is beans, here is a basic summary of Do's and Don'ts.

BEAN DOs:

    * Store dry beans in a cool, dry place.
    * Lightly rinse packaged dry beans; sort through them and remove any pebbles, seed pods, leaves or twigs.
    * Soak your beans! It reduces cooking time by about one half, and saves vitamins, minerals and proteins which can be lost during prolonged heating — exceptions are lentils, split peas and black-eyed peas which may be cooked from their dry state.
    * Soak beans in plenty of water. Use a 3:1 or 4:1 ratio of water to beans (see chart for soaking times).
    * Place presoaked beans in a pot and cover with fresh, cold water. Bring to a boil, reduce heat, partially cover and simmer them for the indicated length of time until they are soft and tender.

BEAN DON'TS:

    * Store dry beans in the refrigerator.
    * Add baking soda to hasten soaking or cooking time as it will decrease the nutritional content of the beans.
    * Add salt or any product high in calcium, magnesium or acid to the soaking or cooking water or beans will not soften (products with these elements should be added to cooking water or any recipe calling for partially cooked beans only after beans have reached desired tenderness).
    * Use microwave to cook dry beans – microwaving is fine for reheating beans that are already cooked, but dry beans need to be simmered slowly in lots of water to soften, tenderize and rehydrate properly.

-snip-


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Fri May 14, 2010 3:57 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
BEANS-Basic Info

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

BEANS

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 at LINK, above ---


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Mon Feb 21, 2011 1:57 am 
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Posts: 2467
Storing Beans

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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. --- CONTINUED at LINK, above ---


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Fri Feb 17, 2012 3:29 am 
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Cooking Beans- Using Solar Oven!

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

Image 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 at LINK, above ---


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Thu Feb 23, 2012 5:17 pm 
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Beans-Basic Cooking Recipe

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

Image 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 at LINK, above ---

Includes:

    How Much Dried Beans to Use
    Preparing Beans
    Refried Beans


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Wed Mar 05, 2014 9:54 pm 
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Beans & Lentils-General Information

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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 at LINK, above ---


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 Post subject: Re: Food Item: Beans & Lentils
PostPosted: Sat Jan 17, 2015 2:33 am 
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Beans-Soaking Them

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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 at LINK, above)


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