Ask an Expert // What should I do with all these dried beans?

Dried beans can be a great addition to your pantry and food storage. Read on to find out how to properly store and preserve dried beans.

This time of year, case lot sales are common. Among bulk items being offered are several foods known to store well for several years, when handled properly. Among those food items are several types of dried beans, sold in paper or plastic packaging.

Unless your family cooks with beans on a regular basis, a 25-pound bag of dried beans may seem a bit intimidating, or even impossible, to use up within the foreseeable future. If this sounds like you, here are some storage options to consider so you will have quality beans available when you need them for months or years ahead.

Utah State University Extension provides the following information to consumers wishing to add dried beans to their long-term food storage.

Storing dried beans

Quality & Purchase. For the most part, dry beans are graded U.S. No.1 (best) through U.S. No. 3, based on defects. Lesser quality beans are generally graded “substandard” or “sample.”

Packaging. Like most stored foods, beans are best stored in the absence of oxygen and light. Oxygen can lead to rancidity of bean oils and light will quickly fade bean color. The best packaging choices are #10 cans or Mylar-type bags. Canning jars are suitable for smaller quantities providing the jars are stored in a dark place. Oxygen absorbers should be used to remove oxygen from the packages to extend shelf life and minimize off-flavors.

Storage Conditions. Beans in normal polyethylene (food-grade) bags have a shelf life of 1 year or more. Like most stored foods, colder storage temperatures will increase shelf life. When packaged in #10 cans or Mylar-type bags, with the oxygen removed, they have a shelf life of 10 years or more. A BYU study indicated that samples that had been stored up to 30 years had greater than 80 percent acceptance by a consumer taste panel for emergency food use.

Use from storage. All dried beans, except lentils and split peas, require soaking in water for rehydration. Typically, 3 cups of water are needed for every 1 cup of dried beans. Allow beans to soak overnight and then rinse them in clean water. To cook beans, cover rehydrated beans with water in a stock pot. Simmer for 2-4 hours until beans are tender. Once tender they can be spiced and used in cooking recipes. As dried beans age, the seeds become harder. This results in longer rehydration and cooking times. At some point, the seeds will no longer rehydrate, and in that case, must be ground as bean flour. 

Preserving Dried Beans

It is common for home food preservers to “bottle” or “can” dried beans so they are hydrated and ready to use in recipes. For safety reasons, it is important to follow current guidelines for preserving dried beans as described by the National Center for Home Food Preservation. If you are new to pressure canning, visit this website and read how to safely use a pressure canner or contact your local county Extension office.

Procedure: Place dried beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.

Cover beans soaked by either method with fresh water and boil 30 minutes. Add ½ teaspoon of salt per pint or 1 teaspoon per quart to the jar, if desired. Fill jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust lids and process as a hot pack;  pints for 75 minutes; quarts 90 minutes at 15 pounds pressure (altitudes 3,000-6,000 ft.) or 13 pounds with a dial-type gauge tested for accuracy by the local Extension office. WARNING: Do not place dried beans in a jar and add water as a method to prepare beans for processing. To guarantee safety, beans must be hydrated first!

Whenever you get in the mood for fresh-cooked chili, humus, beans and ham hocks or refried beans, having quality beans on hand that have been prepared and stored properly will be a great asset to your menus.

Kathleen Riggs is the Utah State University Extension family and consumer sciences professor for Iron County. Questions or comments may be sent to Kathleen.riggs@usu.edu or call 435-586-8132.