Dried beans last indefinitely

At some point I think the oils become rancid...jmho.

They need to be kept moisture free, in temps below 75f and in containers that do not allow sunlight on them for best results, anything else allows degradation of the nutritional value and flavor.
Curious factoid: Some native varieties have been successfully sprouted from beans found in 800-1200 year old cliff granaries in the American southwest.

This is true, they also get really hard(too dry).
Rice on the other hand will last a lot longer.

they can and do become rancid .... Garbanzo beans will not cook to soft stage no matter how long you simmer them... and take like shit when rancid.

In particular I canned the rest of my store before they went rancid.

Nope it gets rancid too which is why I canned a bunch of my brown rices.

I've been eating BB 2018 rice ...seems okay.

No they don't. At some point they get hard to cook. You will cook them for 8 hours, and they still won't get soft.

Liar.

When they refuse to cook up take the rest of that bunch and make bean flour out of them. Works great!! Use in bread, half and half, or use to thicken soups and stews.

so it's not definite then ?

Rotate your food. That is common sense or some will go rancid.

Dried pinto beans will get rock hard. It's fixable but unless you know how, then you will end up with everyone upset about eating some indigestable.

Soak your beans extra long if this happens. Toss the water as an enzyme is given off and if you don't toss the water, the bean skins will never adequately soften.

Add fresh water and some baking soda. Cook longer than normal. It's now edible.

The problem is under survival stuations then water may be in short supply and you may od may not have baking soda and cooking may be an issue and time is precious.

Regardless, beans only provide half the essential amino acids so you need to eat corn or rice with them to get all the essential amino acids. If you only ate some miserable overdried beans, then eventually you would get maramus.

Beginner preppers make lots of mistakes and typically because they are short of cash. They buy a couple months of beans as an emergency back up when they don't ordinarily eat pinto beans.

Instead, read a book or materials online. Lentils for example hydrate quickly and just as inexpensive. Rotate in your stock so your family saves money and gets used to eating inexpensive food, likely through stews.

Learn to use a crock pot and practice using the "haybox method". That will allow very short cooking by whatever means to bring it to a boil, but then insulating the stew pot so it keep simmering for hours. That is how our ancestors did it.

Vitamins under a disaster situation are hard to find and based on the season as it may be winter. Have vitamins with calcium and iron in them. Not everyone can drink pine needle tea as that can cause a spontaneous miscarriage. Realize some in your household may be pregnant and not know it. Your fortified foods may be very limited so low or no folic acid.

You can germinate beans and seeds to get a whopping dose of vitamins and especially if these beans were forgotten then that should be tried.

Yeah..beans require a lot of fuel and water

In history, milling something into flour took an immense amount of energy UNLESS one had a quern of some kind. How many people own a hand grider? Not many beginner preppers.

Just the act of grinding anything into flour takes work calories and under a survival situation, you are trying desperately to minimize work calories as you already every single day are looking for firewood, hauling heavy water loads, and doing sanitation. Then you are actively cooking so prep work and standing by the fire.

The last thing you want to do is waste time making flour unless you have a hand grinder. In history, every method ended up with either wood chips in it from pounding or rock grit and that then wore on their teeth and caused premature loss of the enamel and tooth decay and loss of teeth.

Cereals were eaten in history even by the ancient Romans as porridge was softened by hot water or milk and so saved grinding it into flour and hours of time for rising and baking uses lots of firewood.

That is why I recommend flatbreads which can be cooked in the skillet or on the grill versus loaves which would end up making you curse from the wasted workcalories.

my rice says july 2020
?

When the beans get too dry, they can be ground into flour to bake or make into soups.....

Tempus edax rerum.

I cooked up some 15 year old pintos at the beginning of the year

soak and cook time was extended

It's definite that dried beans do NOT last forever.

And if you don't know how to store them properly they won't even last for very long.

no, brow rice spoil quick, in 6 months...white rice last very long. Rice oils in the kernel last long time.

they are crap...never use seeds that wont sprouts.

They become very hard and won't cook down. So you may ne d a grinder to be able to use.

Mouses will eat them. They will chew through anything that's not made of metal.

Caned beens are best. No coking reqired.

Truth^^

Cook them then dehydrate them!

Brown rice will certainly go rancid, and I have had Arborio rice develop a rancid flavor too. Very disappointing.

Beans will get so hard that the inside will remain kind of crunchy no matter how long you cook them. To avoid this soak them overnight, throw away that water and use fresh water, then cook slowly for hours.

I wouldn't touch garbanzos as they are frequently killed with roundup if they aren't ripe at harvest time, so that they will dry out for harvest. They grow a lot of them around here. You would never know which ones ripened naturally, and which ones were killed with roundup.

And before somebody posts the misinformation about wheat being GMO, no, it is not if it is grown in the US, where it is illegal.

Or the lie that all wheat is drenched with roundup, which is quite rare, mostly in North Dakota, or occasionally when mid western farmer wants to plant a crop of soy after wheat harvest. It is totally known here, in a major wheat producing area.

I think the key is the soaking. I've cooked dried out beans for a long long time, and they never softened up. I used the quick soak method with them and it just failed.

A smart prepper uses multiple methods because there will be unsafe times during a SHTF event that it's dangerous to start a cooking fire.

So as the event unfolds, you eat whatever spoils first. Better to eat it as long as it's safely free from bacteria. This means hustling quickly and using up refrgerated and frozen food or else it's a waste.

Smart neighbors will throw a block party so the food goes in bellies instead of thrown away.

Then food goes stale.

Then firewood may be scarce and or their are gas leaks so it's dangerous to cook. Or scavangers are out looting and you don't want to attract attention. Eat from cans.

Later you gathered water and rehydrated lentils and quickly broght that stew pot to a rolling boil, then transferred it to a cooler surrounded by blankets and with it insulated, it keep simmering. So your outside fire is minimal and you are not wasting firewood.

Then every other day or every 2-3 days making pita bread or Lebanese mountain bread or pancakes as any of these cook quickly.

You do not want to waste firewood. It takes a long time to fell a tree, drag it back and roll it with a peavey, and let it season, and cut it and chop it, and split it. It's insane to waste firewood. Your husband and and sons will be very angry as it's so much work.

It's a sin to let flour go rancid.

Dried beans do get hard in prolonged storage.

If not in a non-permeable airtight container oils can go rancid.

Storing dried beans in glass jars or in sealed mylar eliminates rancidity (Oxygen absorber packets help)

Beans that are hard should be brought to a boil on the stove and then set aside to soak over night. Dump water in the morning (gets rid of much of the indigestible sugar responsible for gas) then transfer to a pressure cooker or what millenials are calling an "instant pot" because they don't know what a pressure cooker is.

Pressure cooking will reduce cooking time by raising the temperature above the normal boiling point (100c, 212f). If you've never used a pressure cooker, be sure to read up on it as you can seriously hurt yourself if you don't follow procedure.

Beans that are cooked and canned (per home mason jar type canning) will not go rancid because oxygen can't permeate the glass container. You can include rice and meat if desired, following proper home canning procedure of course. This is essentially the same as buying canned beans from the supermarket, but you get to choose your ingredients and know how they were canned. These will keep a very long time in a relatively cool, temp-stable place.

Old German common sense advice on dealing with old beans. Don't add seasonigs too early as that toughens the skins.



Our ancestors ate dried beans all the time. That and rice and some hamhocks are delicious especially when a little spicy with some sweet cornbread.