Monday, February 14, 2011

Food Storage Beans

To be honest, I mainly store prepared canned beans in my food storage. I like the convenience and here in Utah I can take advantage of case lot sales so I buy beans at a good price. However, I was happy to attend a recent Relief Society night where I learned more about canned as well as dry beans from Janet Brough. A couple of tips from her Bean Information handout:

  • Legumes (beans, peas, lentils) are low in fat (only 2-3%).

  • Legumes are a good source of protein, carbohydrates, B vitamins, folate, and iron.

  • When served with seeds, nuts, or grains (wheat, rice, oats), the combination provides a complete protein.

  • Have phytochemicals, compounds that may help prevent cardiovascular disease and cancer.
  • They have no cholesterol.
  • They are high in fiber—the part of plant-based foods that you body doesn’t digest. A diet high in fiber can reduce your risk of developing diabetes and help lower blood cholesterol levels, which can reduce your risk of heart disease. May also help prevent colon cancer.
  • The government’s Dietary Guidelines for Americans suggests we eat at least 3 cups per week.
Take note:
  • Do not add tomatoes, vinegar, ketchup, chili sauce, or lemon juice (acidic ingredients) to the beans in your recipe until the beans are totally cooked. The acid retards the cooking and softening of the beans. They may never soften after adding the tomatoes!

  • You can replace eggs in baking recipes by using 1 Tb. soy flour with 2 Tb. water for EACH egg called for in recipe. The dough may taste different, but it will bake up fine.
    Plan for convenience at home by home canning dry beans, or cook and freeze beans for later use.

  • If you can’t find at the store, or don’t have on hand at home, the kind of legume you want for a particular recipe, you can easily substitute one type of legume for another. For example, pinto and black beans are good substitutes for red kidney beans. Consider the color of the beans you are replacing; i.e. dark beans replace dark, light colored replace light colored beans.

  • Cooked dry beans can be pureed and used in place of part of the fat in baked goods. The final product will be changed somewhat, so test by replacing ¼ to ½ of the fat.
Bean Information Handout
Bean Recipes for Relief Society Document
Some Tasty Bean Quickies
Bean Recipes2


  1. I didn't know about the not adding tomatoes to beans until they are cooked until my husband had thrown away all our beans from food storage! LOL
    He informed me they were so old they would never get soft!
    Then, a couple years ago, I bought a #10 can of pinto beans on sale at the grocery store, and heated them up for a quick supper. My husband declared that I had FINALLY learned to make a decent pot of beans! Needless to say, I store prepared beans in my food storage now!

  2. Hi, I just found your blog and love it, I will be a regular visitor.

    I have a blog as well that go a long with your theme a bit.

    Most of us know to store them in our food storage, but not how to actually eat them.

    So this is my collection of recipes. Not every recipe is food storage, but I have found that if you eat them before you "need" to, then you are used to eating them. Look around, and I hope you find something you like.

  3. Thanks, Jules, for sharing your ideas about beans!

  4. My family absolutely cannot tolerate beans. What can I replace beans with in my food storage to provide for the protein, fiber and vitamins that are in beans?


Thanks for your comments and suggestions!