Storing Dried Beans and Pasta Long Term

by Sue

Do you cook your legumes and/or pasta and THEN dehydrate them or can you put them straight from the bags into your containers with oxygen absorbers? Is there a difference in storage life?


Beans and pasta come from the store dehydrated. Just put them straight into your containers with Mylar bags and O2 absorbers.

Comments for Storing Dried Beans and Pasta Long Term

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Dry Beans
by: Anonymous

Do you have to check or get out all of the bad beans before you seal dry beans in mylar bags for long term storage?


Only if you want to - or wait to do it when you actually use the beans. Either way is fine.

Dried Pinto Beans
by: SUE

I cooked 2 lbs. pinto beans, mashed them, added a little taco seasoning and crisco (1/2 stick) and put them in my dehydrator over night. Then I crumbled them and had a quart mason jar of dehydrated refried beans for a cost of $1.20. I had bought some bulk and that same quart jar had a little over $10 worth of refried beans. Worth a little work, I'd say!


Neat idea! I never thought of doing that.

Shelf Life of Cooked Dehydrated Beans
by: Anonymous

How long will this last in long term storage?


Because she added Crisco, the shelf life is greatly shortened. Food with fats and oil in them have a shelf life of maybe 6 months - longer if kept in the freezer.

Storing Dried Beans
by: Anonymous

When storing dry beans, should you first remove the dry beans from their plastic bags before you put them in the mylar bags?


Yes, you should. Ideally though, you should buy beans in bulk, then store them in Mylar bags, with O2 absorbers in big buckets. When bought in bulk, they usually come in paper bags or some kind of burlap bag. It's much cheaper to buy in bulk.

Cooking Beans after Storing
by: Rebecca

I cooked some beans that I had stored in pails with oxygen absorbers for two years. The beans appeared more red in color but I also cooked them for 24 hours and they still weren't cooked all the way. Have you had this problem?

I haven't, Rebecca. I do know though that some beans stored a long time may take longer to cook and may not cook completely to that "soft" stage we're used to. And other beans may react entirely different and cook just fine.

The time it takes to cook beans depends on altitude (higher takes longer), soak time, and the age of the beans. Maybe not quite cooked all the way is the best we can expect. Do you have a pressure cooker? That could really help to cook them fully.

Repourpose Pasta Jars
by: Anonymous

I have success reusing 24oz Pasta sauce jars. Once cleaned and dried - lids still having their painted inner rubber seal - I pour in 16 oz of "store bought" beans with O2 absorber. Vacuum seal pasta jar using a vacuum storage container with my food saver machine. Yearly checks indicate the vacuum is still in tact.

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