Yup! Your belly is your worst master! People don't plan to fail, they fail to plan.....then expect others to bail them out of the mess. but for those with discernment, there is adequate food available in the areas around us to sustain us. We've just gotten so used to going to the store & buying it processed & packaged for us, something our Great -Great Grandparents couldn't do!
@@Notanothercrayon Just recently read a post in which a woman made the mistake of not cooking some home made refried beans created by grinding up some raw pinto beans the 11 minutes needed to be safe. They looked done and both she and her husband indulged and got seriously sick. You are trying to be smart but in fact you are just showing you didn't know jack.
@@dwightehowell8179 Really dude? Does a bit of light discourse hurt your feelings that much? Thanks for the interesting info but believe it or not, it's possible to further argue your point without being an asshole about it ;)
I opened a mylar pouch of dried broad beans I had packaged way back in 1999, I'd even included a tablet of baking soda in the pouch 😆 an awful lot of people nowadays have no idea how to cook unless following a recipe on RU-vid etc I made tuna and butter bean casserole using canned tuna which "expired" in December 2018 😊 it was delicious imo
It’s best to soak beans overnight (12 hours), discard the water and use fresh water to cook with. Dried beans are among foods that contain anti-nutrients (naturally-occurring phytate, protease inhibitors, lectins, tannins and calcium oxalate) that can limit the body’s absorption of nutrients like magnesium, calcium, iron, phosphorus, and zinc.
Phytates can be easily mitigated or destroyed entirely by eating rye along with your meal. Rye contains very large amounts of phytase which breaks down phytic acid. Rye is a part of every meal in some form. Just sprinkling a small amount of rye flour on your food will do the trick. I've often wondered if the vigor and heartiness of the Northern European tribes was helped by the rye in their diet making more of what they ate available for assimilation.
Lectin and oxalate both cause arthritis and permeable gut disease if eaten in excess or without balancing nutrients. I wonder if rye helps those issues, too?
I'm relatively new at this so please excuse my ignorance. What size bucket? Were they still in plastic bags inside the bucket? If not, did you use the little packets that remove oxygen? How was the bucket sealed? Thank you.
Tricia C most people store in Mylar bags sealed with an appropriate size oxygen absorber and if in a very humid area some use a moisture absorbing packet too but not necessarily necessary. Then store in your plastic tote or bucket. Many actually get bags the size of a five gallon bucket and fit it in the bucket then fill it and seal it. I do believe that this is convenient and a fast way to store up the bulk bag of food you bought but no one is going to consume that much at once. So I think it’s better to seal smaller bags and store them in your bucket or tote. The Mylar and oxygen absorber is protecting your food from most elements the bucket or tote is keeping it further protected from vermin and rodents. However, some small animals and rodents are able to chew through plastic. Hopefully your bags are sealed good enough that there is no indication of food being in it. Some people store in mason jars then put those in the box the jars came in then store in a cool dark location or in a dark colored bin hidden away. Remember not to have all your eggs in one basket. So if someone finds one basket you’ve got another. Also on some items you will want to rotate through them. So if your main pantry is in need of rice and you store rice in case of an emergency or hurricane or something then get the rice you need from your emergency supplies. When you go to the store next restock your emergency supplies. This way you’re using the items too and nothing will be getting too old or past prime dates. It’s why they say only store what you like. So you’ll actually eat it. Yes, you’ll eat things in some situations you might not every day but creature comforts help people cope better with the stress of emergency situations. Having to eat something you normally would not is only going to make it more stressful for everyone. Learn to cook on your grill or propane stove or whatever you plan to use. Learn to create meals from your stored food. If you buy emergency type food try some of it before you invest in a lot of it. Make sure y’all like it. Watch RU-vid videos. What our grand parents did by gardening and canning food was saving up that food for harder times or winter when they couldn’t garden. It’s the same principles. Canned food is said to last forever. Even some commercially canned foods? Spam was said to last forever during world war 2 but now they put dates on it so people will buy more. BPA lined cans of today might not last too long or be healthy. Not like a glass canning jar. Use your best judgment on some things.
@@lisaraper8053 I've been prepping for 17 years. Pasta lasts FOREVER. Cans of acid fruits and veggies go bad the quickest. Canned spinach tastes awful just past the expiration date.
I have never had to use baking soda to soften beans. They have always been soft after soaking overnight, rinsing them off, filling the pot of the rinsed beans with water, then cooking them covered for several hours slowly on a regular kitchen stove burner. And I have always put salt or bullion in the water while boiling them along with garlic and onion and bacon bits and butter. Then I serve it with homemade biscuits or cornbread. It’s always been a big hit in my family. My mom and her mom used to cook beans the same way as a kind of thick soup. However, they were never 18 year old or older beans. Many times they were over five years old, give or take a couple of years, but never stored outside or anywhere with light just in the pantry though not at all stored with oxygen absorbers. But thank you so much for the tips on how to cook them should they ever get to that point of staying hard after cooking them. May I make a respectful suggestion though regarding baking soda? Red Mill baking soda has no aluminum in it. Perhaps using that kind of baking soda instead may be a bit more beneficial to one’s health. And baking soda and powder both do not have long storage lives. Just a thought.
The baking soda is more for the 'effect' some people get after eating the beans.....my mother-in-law always put the beans in b.soda.....said it took out the 'gassy' effect!
What a great video -- so very informative!! I appreciated the comparisons w/ the cooking methods, and also the trailer section showing how storage really does affect the food product. Thank you for busting that tired myth of "old hard beans." Just last week, I made a large batch of baked beans using the Great Northerns, cooked in a crock pot. Once cooked, I added in my sauce ingredients and cooked them further. Delicious! Pressure-canning beans for shelf-ready foods are such an easy canning task and I always keep a few shelves to use at any time. I also store dehydrated refried pinto beans, and have a container for everyday use.
Agree. I've heard it, too. Over & over again. I knew it was either wrong or food was poorly stored, as I've had success for 10 years, simply using 2 liter soda bottles for containers and keeping them in my pantry.
Sore spot for me. We had to toss 30 lbs of VERY old dry pinto beans out, probably upwards of 20 years old or more. Twenty pounds of those were in a burlap bag and the rest were in plastic storage containers. The ones in the burlap bags were less gross than the others, but all of them smelled musty, didn't look great, just not a good situation. We did a small test batch and they never cooked up well or smelled appetizing. So, out they went into the pasture! Just canned up several bags that we bought within the last three years and purchased more fresh to replace those in the food storage bucket.
I love to slow cook pinto beans. Garlic, chilies, and a little bacon grease. I keep them cooking all night long and when I wake up in the morning, the house smells amazing. We like them really well cooked with almost a gravy since the liquid thickens nicely.
That thick gravy is awesome,,,throw in spinach,,, purslane,,,to make beans in it juice,, after there cooked,,a little,bacon,,diced meat, diced fresh tomatoes,onion, cilantro,and eat..
This is one thing I miss about winter. In the morning before I go to work, I will load up a pot of Presoaked pinto beans and put it on the woodstove. I let them slowly cook until I come home from work. The house smells so good with a good hot meal going.
Thanks for this great video! I must say though that I’m one of those who couldn’t get old beans to soften. My sister gave me a 5 gallon bucket of pinto beans that she had in her indoor closet for many years - the bucket was not sealed and did not have oxygen absorbers. I tried everything to get those beans to cook up (soaked with baking soda, cooked, recooked and recooked again) but they remained crunchy and never softened enough to eat. Finally gave the rest away for making beanbags! I think the way beans are stored can make a difference in how they cook and if they soften. Also, I absolutely love the instant pot for cooking dry beans! It’s the only way I can safely eat them. I used to cook dried beans in my crockpot, after soaking them overnight, but had a very bad gastric reaction and discovered I’m now sensitive to lectins, which are greatly reduced by cooking at high temperature. All beans (and many other foods) have lectins but red beans such as scarlet runner and kidney are very high, almost toxic. It’s possible to become very ill (poisoned) by eating undercooked kidney beans, so please be careful!
I too am one of those who had no luck cooking 6/7 year old white navy beans. I vacuum packed them in mason jars.. and the seal was fine. They were stored in a cool, dry, dark basement. Basically... it *seems* I did everything correctly. I soaked them.. over night (no salt added), changed the water... and cooked and cooked them.. and they NEVER softened. So.. for me the mystery continues.
@@faithrada if they are old it is better to soak them 24h or more. I always do it that way. I soaked them in the morning to cook them next afternoon. I changec the soaking water at least 3 times. Cooked them with just water, bring them to boil, remove foam in case they produce some, (bc the linger the soaking the less foam) and then put them on the smallest burner at the minimum heat for over one hour. They become tender like butter! After that i season and add other ingredients. And this long soaking start the sprouting that desactivate the lectines, so they produce less digestive problems. Give it a try!
Watching this video gave me the motivation (and courage!) to open some of my old #10 cans. I was surprised that my dry milk from 31 years ago still tasted great! In fact, we decided to use it up and haven't purchased any milk from the store for the past 2 months. You guys inspire us!
Thank you! We have a lot of beans in our storage. Making a food storage care package for my daughter,for her move to Utah, and of course beans are a big part. 💜🙋🏻
I dry canned beans, rice, flour,and breakfast cereal in quart jars in March of 2020 when all this started. I also froze 1 1/2 quart jars of meat, ever stored meat this way? All this was done with the vacuum packing system, Good show.
I like fresh beans straight from the combine because they cook better and taste better. Storage is critical to keeping them, so thanks for your information on storage. Also, great to get warning about salt. Salt will make the beans tough and hard to soften, so good information for you to share. I cook my beans in small pressure cooker on my camp stove or home stove.
My favorite way of cooking dry beans is to soak them overnight with baking soda--the amount depending on the amount of beans. Next day, pour off the soaking water, fill pint jars half full of beans, add boiling water, put on the flat and ring and pressure--10 lbs. for my location--for 75 minutes and there you are... beans ready to turn into whatever you want. Somebody tells me at 3 pm that they want chili for supper--no problem. Brown the burger or open a jar of beef cubes, add the pintos or, even better, take a jar of home canned chicken, add a jar of mayacoba beans and a half pint jar of tomatoes and green chiles. Of course, all the spices and herbs you like. Add some cornbread--or-----fritos--and dinner is served. All other accompaniments are negotiable.
The lds preppier had a video on 8 year old beans that he did a procedure to soften beans left out. I tried it on some beans given to me that were five yes, not stored correctly, just left if half closed bag. I tried his method and it worked so the previous cooked beans that didn’t soften , did soften after using his methods . Thanks for your showing the importance of storing correctly.
A few months ago we opened a tub that was put up in 2010 just to see how they were doing. The pintos cooked up nice and soft, but the split peas in the same tub did not. Don't know why, but will not put them up again for long term storage.
you guys absolutely rock...myth busted and it now only reinforces the importance of storing beans/rice as a foundation for prepper food stores...that was a lightning fast response to my humble inquiry too... you covered all the bases, slow cooker, pressure cooker, dutch oven on open flame, et al...VERY informative, beyond what i could hope to expect from such a video...also, i couldn't have found a better choice of folks to ask than an lds prepper couple who just happened to have an18 year old store of pinto beans hangin' around...i actually thought that finding a can or two of any dry beans that are 10 years old or so would be the toughest challenge haha...not only did you just have such in storage, they were the pinto beans rumored to be the toughest of all AND nearly twice that age, perfect...thank you so much kylene and jonathan, much obliged...i think a pressure cooker might be on my short list of stuff to purchase, once i'm done saving up for and buy a comprehensive solar setup for charging my aa and 18650 batteries and a laptop... God bless, hugs all around - jerzy... ;)))
@@TheProvidentPrepper kylene, you were of immense help, and yes inspiration as well, to me when the covid first hit the u.s. and i found you guys and asked all the newb questions about long term food storage...i would've gone down an incorrect route with storage if i didn't find you...and you continue to provide some of the best video content on this and related subject, very good quality of production/editing btw, no fluff but all to the point yet still entertaining...you guys truly rock and i bet most folks don't realize how much of a super-mom you are... perhaps you'll do a video someday on all the kids and their kids, it is not easy to - properly - raise such a number of offspring...you both [and kids probably too] are already an inspiration to many and could definitely be to many more families just on the merit of properly raising so many children...i have a suggestion, please don't rotate/replace ALL of your oldest food stores with fresh ones...put some of those oldest somewhere else to separate it from regular rotation...it's very uncommon and actually difficult to find properly [or even improperly] stored food stores which date back 10 years or more...most folks' history of prepping simply doesn't go back that far [this btw proves you are truly experienced and have practiced what you preached way back when most people have never even heard the word prepping]...to have actual food preps which are pretty close to and eventually will reach the supposed shelf limit of 25-30 years is gold... you can't purchase time and even the government uses various accelerated aging techniques on various products, meds and food included, to try and guesstimate their shelf life because it simply doesn't have enough of the long expired reserve of meds, food, etc., in ready supply...however, no simulation can take place of reality... these old stores can be nearly as important [for knowledge/research base] as the actual freshly rotated supply... :) - [edit - i just noticed a major inadvertent gaffe in my initial comment above so i quickly changed it to read correctly...i originally mistyped a phrase which read 'lsd prepper couple'...yeah, that creates a completely different neo-hippy meaning than intended haha]...
@@TheProvidentPrepper unreal, 29 year old food stores are incredible to still have intact... super, i'll be on a lookout for that one when you get around to making it...jus please save part of this cache for later tests as well...
I agree with blh, it seems the way the beans are stored makes a big difference. Just one more reason to take your time and do things correctly when you are prepping food for storage.
I can confirm the "no acid" advice. Cook the beans first, and no problems. Toss all ingredients together at the same time, and you will definitely get crunchy beans.... still edible, but not great. (Tomatoes are an acid food).
Pinto beans (1 small pkg ); soak; rinse; into stock pot. Add water to cover 3 inches. Bring to rolling boil. Boil for 15 minutes. Reduce heat. Add 1 pkg of Liptons Onion Soup mix. 1 pkg of sliced Kilbasa or Summer sausage. 1 jalepeno pepper (seeds removed ). 1 medium sweet yellow onion. 1 clove mashed garlic. 1 teasp. Cumin. Ground black pepper. 1 cup of diced carrots. Let it cook on medium heat x 30 minutes. Reduce to low and cook until beans are tender. Check to see if you need to add more water during the cooking process. 😋
Stashed away 110 gallon pintos in 1998. Opened 1 drum in 2020, been eating on them for 2 years still haven’t gotten down to 3/4. Oh and I grabbed another drum and stocked it before breaching the legacy beans. BTW, they sprouts and grew one produced beans, the other I ate the sprouts😊 There is a difference in the size of the pre-Y2K beans and the ones I replaced in 2020. The brand new beans did sprout but didn’t form Stalks or beans.
I don't know about cooking 8 year old pinto beans, but I can say that some of mine sprouted beautifully once when I tossed a bunch in the compost thinking they would never cook up right. These were stored in the original plastic bag and had been shoved to the back of the cupboard. I will also mention that beans don't take nearly as long to cook if they are sprouted first. Saves energy/time while adding nutrients too.
After watching this episode, I was suddenly craving beans. 😂 I went searching for my oldest beans. I didn't get started until about eight years ago and didn't know about O2 absorbers or mylar. My 8 year old beans were packed in food saver bags in dark blue lowes buckets upstairs in the loft. I like to soak em for 4 to 6 hours and cook in the crock pot. I thought I was the only one who knew about the baking soda trick. 😮 Anyway, mine turned out as good and tender as ever. Love your videos. Keep it up.
We inherited a cellar that had been stocked up in 1995 for y2k. The beans and dry goods are still good after being stored away so long ago. The dry goods was packaged in mylar bags that had been vented with dry ice and placed in plastic buckets.
I vacuum seal mine in 1/2 gallon jars with an oxygen absorber in it. They are stored inside cardboard boxes in my Arizona room. My niece suggested using 4" of stacked newspaper/grocery flyers etc. To insulate the boxes. Short of reading them a story every night I can't think of anything more I can do! If I owned my place I could add on an insulated room for long term storage but that's not an option....
Very nice video! I've had dry beans in glass containers for over 20 years and no problem cooking them. However, I know nothing about the quality or nutrition loss. Thank you!👵😊🎶
Well, I soak my beans for 24 hrs. but I do give them a quick flush about 12 hrs. through. I tried the baking soda trick but heard it reduces the B - Vitamins in the Beans. So I prefer to soak them. I use a standard pressure cooker for at least 60 min but may go to 90 if the beans are old. I like adding a couple of smoked Turkey Legs to mine and a couple of cans of Rotel Red & Green Chili's and some Garlic. Salt at the end to taste.
I have had beans that were several years old that just would not soften up. I cooked them in a crock pot on high for about a day and a half and while they weren't hard as uncooked, they were still hard. I've figured canning them in a pressure canner would be enough to soften them up but I've yet to try it.
I have had pinto beans that would not soften after 4 years. Here's the catch they were left in the original bag and stored in a plastic tub. I suspect that dry beans that are Stored in jars, vacuum sealed and the like will be fine. As you said IF they are stored correctly, that's the catch.
I almost clicked out of this video early because I know something about pintos.. lol Ha-so I thought. It seems I learn something from every video y'all post ! I never knew about retained heat cooking. Also learned about storage methods today. We love pintos in this small family, good for everything from soups, stews and side dish, as well as bean dip and refried beans with Spanish rice. We put them on nachos, tortillas or poured on cornbread. The list goes on. My friends from Mexico eat beans for breakfast, lunch and supper. They say you must have beans with every meal or you won't get full. Think I'll go soak some right now. Thanks for another great video !
I have had beans over at friends homes where they put salt in the beginning of the cooking process and they were hard. I know to add the salt last. Some salt pork can cause beans to come out tough. So I cook the pork separately and add it to the beans.
the "rumor" is absolute fact. Pinto beans are the ones to go "hard" first. I have tried to cook some old pinto beans, and 5 hours cooking resulted in brown rocks.
Really appreciate your videos.... The cooking part of your video is a Bonus...cheers 😎👍👍💖 I watch dozens videos on Best foods for shtf ..and food storage...but only a fraction of these preppers, will share "How to cook" videos with their info....you are one of the 0.5% out there that do.
Tried 3 year old pinto beans from vacuumed sealed with dryer packs 1/2 gallon Mason jars, the seal was good but they smelled off and barely absorbed water after 2 days.
The 5 types of food to store are 1 rice/pasta/pearl barley, 2 beans/lentils/split peas, 3 tinned vegetables EG sweetcorn etc, 4 meats such as pemican (if you can get it) corned beef fish and spam, 5 as many types of non acidic fruit as you can get. Most of those store for years at least.
I have actually had beans do that to me. I soaked then cooked and cooked and the best I could get was crunchy with a little soft. They were Kidney beans. That has only happened to me once (maybe twice) in all the times I have cooked them over the years. Plus you did not address the fact that they lose nutrients over the years. Even though they are edible they don't have as many nutrients as less aged beans.
My mama taught me to add baking soda to my beans in the 1960’s. She bought pinto beans in 50 lb burlap bags because she cooked a pot every day. We were poor and ate pinto beans and cornbread every day! She always cooked them in a pressure cooker. The one with the jiggly gauge on top.
My experience with ten year old pintos from 3 gallon plastic containers stored in garage, soaking 24 hour and boiling 4 hours, didn't make them soft. The consistency was like eating a salted p-nut, not soft and squishy but not crunchy either. Maybe grinding and cooking like refried beans, the taste was ok though.
I store beans, grains, and other small seeds like flaxseed in plastic 1/2 gallon and 3/4 gallon juice bottles that I save. I'm not a big juice drinker, but I use cranberry juice cocktail instead of water when I make fruit and green smoothies, and the empty bottles are perfect for storing food and are very air tight. After years of hearing contradictory advice about salt and acid keeping beans from becoming soft I did a little research and most of the sources of information I consider most reliable advocated soaking the dry beans in a mild brine instead of baking soda. They all claimed that the real problem with beans not cooking properly was primarily the acid. However, they also advised against adding salt to the cooking water. After sorting and washing the beans, I put two heaping cups of dry beans in a Pyrex 2 qt. mixing bowl, and then fill it with clean water up to the 2 qt. mark or slightly above. Then I add two teaspoons of regular salt, stir it a bit to dissolved, and the cover the beans and let them soak for 16 to 24 hours. Then I discard the soaking brine, rinse the beans, and then put the beans, spices, and non-acidic vegetables in a stainless steel insert with fresh water to cover that fits into my deep pressure cooker. I also put a small rack into the bottom of the pressure cooker to raise the insert off of the bottom of the pressure cooker to keep the beans from burning. That may not be necessary with some stoves, but I have an older electric stove that doesn't allow fine adjustments of the heat setting. Ever since adopting this routine, the results have been consistently and reliably excellent. They come out soft, hold their shape without disintegrating, and although they aren't very salty I don't feel the need to add more salt. I don't have to wash the pressure cooker because the beans are contained in the insert, however, I use vinegar to remove mineral build up in the bottom of the pressure cooker about 3 or 4 times per year. After the beans are done, I remove the insert containing the beans, put its top on, let them cool for several hours, and then put it them the fridge.
sometimes folks make the mistake of adding a moisture absorber/dessicator packet in with the dry beans. If you do you will wind up with 00buckshot loads the beans will be so hard. I know from sad experience from 15 yrs ago.
well, it must matter how they are stored. Because I cooked beans that were only three years old before, and they WOULD NOT cook up soft. I kept adding more water, and more water, and boiling for HOURS, and they never got soft.
I love my instant pot for beans and many meals! Soup stew roast chicken cake boiled eggs.. Many more. How about a convection oven? I just bought it. Not sure yet for me.
I cooked up northern beans for dinner the other night from 2010. So 12 yr. Old great northern beans are just wonderful after being stored in mylar bags. That rumor is wrong.
So you ever use beans for preparing bean soup? This is our all time favourite winter meal, and we have it regularly during this season, and only slightly less frequently at other times. I can confirm everything you have said about the value of beans as a nutritious food source!
Only time I ever had trouble with beans not getting soft was before I knew what I was doing and salted them too soon. Salt just before serving (or let people salt their own...) and no problem...
My favorite way to cook beans is to cook about half done, add ham bullion to where you can taste it in the juice, cook almost done and add 1 cup chopped jalapenos , heaping tablespoon of minced garlic, Cook a few more short minutes, turn off heat an let sit for 30 minutes to let flavors blend. All 3 ingredients can be adjust for taste. Beans should still be soupy, if not add a bit more water.
I cooked up some old beans for the chickens a few years ago. Not sure how old they were, but at least ten years old. They were not as nice as fresh dry beans would have been, they were harder. Nothing that you couldn't have eaten, though, if you needed to. I just looked at it as cheap chicken feed. Next year I'm growing my own dry beans so this won't ever come up again. Around here food has to be spoiled before it can't become animal feed, so it's not like is wasted no matter how old it is.
I use a pressure cooker to soften my beans, just bring it up to 15 lbs for 10 minutes and shut off the heat and let them sit until the cooker cools off. Perfect every time, and not one hard bean.
They could be 8 days. No real way of knowing. However, if they last 18 years stored they will cook just. The amount of moisture can’t get out of the can and so it’s still in the beans.
I am a recently new subscriber, and new at prepping. My husband is VERY fussy. Anyways, the only kind of beans he and I have ever had are pre-cooked canned beans. I do not know how to prepare dry beans. I am not much of a cook. I am a vegetarian and he is a meat eater. If you have any great vegetarian recipes for cooking black beans in an instapot I would appreciate it. I recently got an instapot but really don't know how to use it yet. My husband won't try anything other than baked beans in a can... I have had that and black beans in a can... I prefer the black beans because I feel they're healthier without all that sugar. I could really use a detailed recipe on making excellent black beans in an instapot... Something vegetarian and very easy that tastes great so I can maybe get him to eat it too. Thank you for this video. Stay well! 👍🏻👍🏻👍🏻👍🏻👍🏻😁
@@TheProvidentPrepper That sounds delicious!! Thank you so much! You sound like you are a great cook and know what you are doing! Wish I was eating at your house tonight, lol!👍🏻👍🏻👍🏻👍🏻👍🏻😁
Here's some other options for you; Cook your beans as Provident Prepper advised, strain out 1 cup of beans and rinse them with fresh water. Drain thoroughly and combine with 2 cups of cooked rice, the juice of 1 lime and about a half cup of chopped cilantro. If you don't like cilantro, you can use chopped green onion. These measurements don't have to be exact, mix to your own preference. Heat it all thoroughly. This can be used as a side dish or as a taco or burrito filling adding salsa, sour cream, lettuce, cheese (vegetarian cheese for you) etc. or whatever combinations you like. For the taco or burrito filling for your husband you can add shredded cooked beef, pork or chicken in whatever amount he likes. To change it up a bit more you can add other veggies, corn, red or green bell pepper, carrot sticks (slivers) or cubes, etc. If you like broccoli, consider adding it for your side dish. Have fun!
@@marilynrenaud1892 You're very welcome! I just added a recipe for a pasta bean salad to the main comments that you might be interested in. Once you figure out how to cook beans in your instapot, you can cook a variety of beans and they freeze well in their liquid. Happy cooking!
@@TheProvidentPrepper Perhaps I should have put my recipe suggestions here on the main comment page...really nice of you tho to give this young lady a great recipe along with instructions to use her instapot. That's class right there!
Great video, appreciate the methodical approach! Do you know the beans moisture content (MC) was in storage or what MC they had at the time of packing? At around 12 % 14 % MC the seed coat of beans and peas become impermeable to water and water exchange only occurs at the hilum (the eye of the seed). This is reversible however so that if seeds take up water through the hilum the seed coat becomes permeable again. Seed at 5 % to 10 % MC or lower become “absolutely hard” so that they cant absorb any water anymore regardless of the humidity around them. So when beans are very dry they won’t soften back up. I don’t know however if cooking would break this hardness or not. For germination, such seeds need to be scarified by cutting of a small section of the seed coat or filing it. Maybe that’s what people were experiencing. Literature: Ellis, R.H.; Hong, T.D.; Roberts, E.H.; Handbook of seed technology for genebanks; Volume I: principles and methodology; Handbooks for Genebanks, 2; 1985; International Plant Genetic Resources Instit., (IPGRI), Rome (Italy); Pages 81, 82, 83
The older the bean, the longer they take to cook but they will eventually soften up. In the good old days of the Soviet Union, the US used to have 9 year surplus of grains and beans to feed the country in the event of war , famine, major emergencies with the added effect that they stabilized commodity prices. We stupidly and short sightedly sold all the surplus to the Soviet Union. Back then it took much longer to cook those 9 year old beans than it does these days when we have no surplus in storage and they were likely grown the previous year.
How about beans left in the original bag? that is how most people store them. My wife tried to cook some a few years old and they never softened enough to eat ( soaking plus Insta-Pot).
I think about 10 years ago, I poured mixed ( think 13 bean soup) dried beans into a glass jar, screwed on the lid and stuck in the back of our food cabinet where it sits in the dark on the floor. There is no oxygen absorber in it. Do I dare even bother to try to cook them? I also add slices of browned smoked kielbasa, smoked ham hocks and ham (and the bone) left over from whatever, plus smoked ham shanks, if available. Oh, and diced carrots "for pretty", as my mother used to say, although I suspect it was a clever way of getting veggies into us. Oh, plus chopped onion, a couple of bay leaves and a bit of this and that - dry Sheery at the end and a splash or two of Tabasco sauce. Not sure about the beans as they were not hermetically sealed, plus the salt in the smoked meats
That's not a Dutch oven. That's just a pot with a glass top. A Dutch oven allows the placing of coals upon the top of the pot to create an _oven_ effect whilst cooking.
Seems like every video dealing with dried beans suggest removing broken beans. I don't understand the reasoning. Sure, dried up shriveled makes sense, but broken?
Wish I could agree, but from experience, I can't. We tried multiple times, using beans from food storage, from the same cans you have. We soaked them, and soaked them, cooked them and cooked them. And those Sweet Ole Bobs were as hard as Japanese Arithmetic.
I believe I mess up! After looking and washing pinto beans well I put them in hot water with 1 teaspoon of baking soda and 1 teaspoon of olive oil bought them back to boiling. Turn them off, put lid on pot. Something strange happen, the water turn almost black! Hope you check yr messages and tell me they’re alright!
There was an amazing lady in Arizona that was an emergency prep lady and wrote a couple of cookbooks. She was wise when she told me to get a pressure cooker so “you don’t have to burn your house down to cook your beans”.
I don't know why people make such a chore out of cooking beans. My method: put chopped onions, peppers, and seasonings in a crockpot with some ham hock. Dump a package of hard, dry beans into the crockpot pot. Fill with water till it's ¾ inch from the rim. Turn it on. When the beans are to your texture, turn the pot to warm. Eat beans, pulling from the warm pot until they're gone. Repeat.
They will soften. The darker the bean the harder they are. I have cooked old beans and they were perfect. Just don't buy dark beans. Sometimes if the are dry canned in the oven they get harder to cook over time.
It is not a rumor. Yours cooked correctly because they were stored correctly. I have ran into that problem of beans not cooking to a soft state many times. If they are stored on the shelf in the plastic non air tight bags they were purchased in they WILL suffer oxidation issues and become hard as a rock. Solution: store in Mylar bags with oxygen absorbers or air tight jars or vacuum seal. Or do as you guys did and buy sealed in #10 cans. I have pressure cooked beans 3 times before and they still did not soften. I’ve pressure cooked and canned all my life so it was not a fluke multiple times. If the beans have turned a lot darker than what they were when purchased they have gotten damaged and have turned hard. Mine were stored in a low humidity basement.
Great video! Do you happen to know if Mylar bags will preserve beans the same, or as close to a num 10 can will? New to all this and want to try and get it done correctly the first time. Thanks!
