Beans Lentils Chickpeas

10 Types of Beans to Keep in Your Pantry

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Beans are a nutritious staple that should have a permanent place in every pantry. Packed with protein, fiber, and essential vitamins, beans offer countless possibilities for delicious meals. From soups and stews to salads and dips, these legumes can be used in a variety of dishes. Today, I want to talk about the types of beans to keep in your pantry!

Many people don’t realize that beans can be an awesome source of protein in their diet. At a time when a lot of us are questioning the effects on our health of eating red meat, besides the high cost, beans are a great alternative. With some garlic powder, bay leaves, onions, or other herbs, making a delicious meal with any of these beans will prove to be enjoyable for your family members.

10 Types of Beans to Keep in Your Pantry

10 Types of Beans to Keep in Your Pantry

1. Black Beans

Black beans are a nutrient-rich variety that is commonly used in Latin American cuisine. With their earthy flavor and creamy texture, they are perfect for incorporating into dishes like black bean soup, burritos, and tacos. They are also an excellent source of fiber, protein, and folate. Why And How We All Need To Store Lots Of Beans

2. Chickpeas

Chickpeas, also known as garbanzo beans, are a popular choice for plant-based protein. These beans have a nutty flavor and a slightly grainy texture, making them ideal for hummus, curries, and salads. 20 Dry Goods for a Kitchen

3. Kidney Beans

Kidney beans are large, kidney-shaped beans that are often used in chili and other hearty dishes. They have a robust flavor and a firm texture that holds up well during cooking. Kidney beans are an excellent source of protein, fiber, and various minerals like potassium and magnesium.

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4. Navy Beans

Navy beans, also known as haricot beans, are small and creamy white. These beans have a mild flavor and a smooth texture, which makes them great for dishes like baked beans and soups.

5. Pinto Beans

Pinto beans are a staple in Mexican cuisine and are often used in dishes like refried beans and chili. They have a creamy texture and a slightly sweet, earthy flavor. Pinto beans are a great source of protein! Classic Homemade Chili Recipe

6. Cannellini Beans

Cannellini beans, also known as white kidney beans, are large and creamy white beans. These beans have a mild flavor and a smooth texture that works well in soups, stews, and salads.

7. Lentils

Lentils come in various colors, including green, brown, and red. They have a mild, nutty flavor and a firm texture. Lentils are highly versatile and can be used in a wide range of recipes, such as lentil soup, salads, and curries. Quick And Easy Refried Beans

8. Black-eyed Peas

Black-eyed peas are a staple in Southern cuisine, especially on New Year’s Day for good luck. These have a creamy texture and a mild, slightly sweet flavor. Black-eyed peas can be used in dishes like Hoppin’ John, salads, and stews. The Top Health Benefits of Beans

9. Adzuki Beans

Adzuki beans are small, reddish-brown beans commonly used in Asian desserts and savory dishes. They have a slightly sweet, nutty flavor and a soft texture. Adzuki beans are high in iron. How To Cook Beans and Save Money

10. Lima Beans

Lima beans, also known as butter beans, are creamy-white and have a delicate flavor. They are often used in succotash, soups, and stews. The Best Sixteen-Bean Soup

How should I store beans in the pantry?

To store dried beans in the pantry, it’s important to keep them in an airtight container or a sealable bag. This will protect them from moisture and pests. Store the container in a cool, dry place away from direct sunlight. Avoid storing beans near strong-smelling items, as they can absorb odors.

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You can also purchase canned beans for your pantry. Canned beans have the advantage of not having to soak them as part of the meal preparation. Another advantage is not having to worry about keeping the storage container as free from moisture as you might in a bag. Cans also help protect the beans from pests of all kinds.

How long can I store beans in the pantry?

Most beans have a long shelf life and can be stored in the pantry for up to 1-2 years when brought home from grocery stores. However, it’s best to check the expiration date on the packaging for specific recommendations. Over time, the quality and flavor of beans may deteriorate, so it’s a good idea to rotate your stock and use older beans first.

Can I store cooked beans in the pantry?

It is not recommended to store cooked beans in the pantry. Cooked beans should be stored in the refrigerator in a covered container and consumed within 3-4 days. You can freeze cooked beans in a freezer-safe container or bag for up to 6 months.

Do I need to wash beans before storing them in the pantry?

It is generally recommended to rinse beans under cold water before cooking to remove any dirt or debris. However, it’s not necessary to wash them before storing them in the pantry. Just make sure the beans are completely dry before transferring them to a storage container.

Can I store different types of beans together in the same container?

Yes, you can store different types of beans together in the same container as long as they have similar storage requirements and cooking times. Mixing different types of beans will not affect their quality or flavor. However, if you prefer to keep them separate, you can use individual containers or divide them into separate bags.

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Final Word

Keeping these 10 types of beans in your pantry ensures that you always have a versatile and nutritious ingredient on hand. Whether you’re cooking up a comforting stew or whipping together a quick salad, beans are a fantastic addition to any meal. So, stock up your pantry and get creative with these delicious legumes! May God Bless this World, Linda

Copyright Images: Beans Vegetarian Chili AdobeStock_92559996 By Fahrwasser, Beans Lentils Chickpeas AdobeStock_243011004 By Nadianb

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24 Comments

  1. I bought some black eyed peas and had to throw them and all my other dozen bags of dried beans out due to bugs coming home in one of the bags. Contaminated all my other bags. Learned to put any bag of dried beans in the freezer for 48 hours FIRST and then store them in a glass jar with a tight fitting lid. I use canning jars. No problem since.

    1. HI Melody, oh my gosh, that’s terrible, what a mess!!! Great tip on putting the bags in the freezer FIRST and then in airtight glass jars! Thanks, great comment!!!!! Linda

    2. I freeze beans, flour, corn meal and many other things first for 72 hours. Then when I put them in the container. Depending on the size of the container. I put in 1-5 bay leafs on the top and close the lid. Freezing 72 hours kills any current infestations. Bay leaves will lessen the possibility of future infestations.

  2. This article is out at the perfect time for me! I was just thinking about planting some new beans in the garden this year – I usually just do the usual green beans but now I’m going try some black and pinto beans. Thank you for all the information.

    1. Hi Lisa, thank you for your kind words. I have never grown any beans besides green been but I have friends who grow all different kinds! Good luck, I have heard they are easy to grow!!! Linda

  3. I have all of these beans in my long term storage–even some black beans that I normally don’t like because whenever I’ve tried them they seemed to be undercooked. Next time I’ll use a pressure cooker.

    I’ve been away from my computer for several days, getting caught up on all the outside work I’ve been letting slide. But I had to harvest the last of my peppers and tomatoes because we’re finally getting a hard freeze. Disconnected all my outside water taps from their hoses too.

    1. Hi Ray, we got a little snow today, glad you harvested the last of your peppers and tomatoes. Using a pressure cooker really helps soften the beans! Great reminder on disconnecting hoses outside, I used to have to do that to my neighbors homes in Southern Utah just in case we got a bad freeze which we did several times. Great tip! Linda

  4. Hey, Linda and “crew”: As a Certified Natural Health Professional, I am always looking for what foods can add phosphorus to my diet. Almost all dried beans contain moderate to large amts. of phosphorus, which is very good for anti-cancer properties (according to articles I’ve read), and is also good for maintaining good cell membranes, and how your body uses carbohydrates and fats! Since beans also contain much soluble fiber, they are a very important addition to your diet!
    I remember hearing D. Gary Young of Young Living Essential Oils speak about minerals vs. vitamins. He said it you were in a wilderness situation or a crisis, choose foods and/or supplement high in minerals over vitamins, because the minerals might be harder for your body to go without. Without sufficient minerals in your body, you cannot detox properly, not even just the normal everyday “detox” that your organs do to keep you alive!
    ALSO: We like to sprout Mung Beans on the counter in the Winter, when it is harder to get hold of lots of green, fresh leafy veggies. Mung Beans sprout easily and store for a very long time. It is super simple to sprout them, too, in a wide mouth pint jar with a “sprouting lid” on top. Just place some in the jar and add water to cover, but leave enough head space, so the sprouts don’t get over crowded when they send out their little green sprouts. They taste like sweet peas and can be eaten freely in salads or sandwiches. The only thing is once the beans swell, you must drain off the soaking water and rinse them well, then just watch them grow! Must rinse 2-3 times a day once they are sprouting, then into the fridge when the sprouts are the size you want to use. I have org. mung beans in my pantry that are probably 8-10 years old that still sprout just like new!
    ALSO: Don’t forget the French Lentils which cook up so much faster than regular lentils and are extremely tasty, also fantastic in homemade soups! Great for prepping, due to short cooking time!
    ———————————–
    ON A PERSONAL NOTE: Y’all, I have not been posting lately until today, because we’ve been swamped with preparations for an extended missions trip to UGANDA, coming up in 3 1/2 weeks! We had been eyeing this trip for many months but figured we’d never be able to afford it! THEN we decided to take a leap of faith and were accepted at almost the last possible moment for applications. We will work with Show Mercy.org first and then stay on for 10 more days to speak and sing in 2 churches where we know the pastors and 1 Christian School, where we know the founder. Plus, we were so busy because my hubby just had hand surgery 2+ weeks ago and the holidays and singing all collided, too!! If anyone is interested in knowing about this exciting missions trip, you can read about it here: https://showmercy.managedmissions.com/MyTrip/mamajoycestotts1 . This is the same Show Mercy.org that you can see the videos of them drilling the water wells in UG on the program ElijahStreams.com online! Those two organizations work together. We are very excited to meet the founders of both organizations on this trip, plus all of the work we will do with starving babies, with the elderly, the villagers that have needs, working with teaching English to children, natural farming, etc., etc. If you look at the website you will see how much MORE medical and compassionate work Show Mercy does in UG and around the world (wells)! I hope you don’t mind that I mentioned more than beans in this posting!! HAPPY NEW YEAR, Y’ALL!!

    1. HI Joyce, oh this is so exciting, my sweet friend! Thank you for your knowledge on beans!! This service mission (not sure I’m calling it right) sounds so awesome! This is so exciting to hear what you will be doing and teaching and helping so many people! A trip of a lifetime!! Linda

  5. Yes, Linda: We are pretty excited! (Yet still extremely busy!!) I tell people to remember the old days when a lot of people used to do the Grand Tour of Europe as a once in a lifetime experience. Well, we are not going to see ALL of UG, but we will see some very important parts from the countryside up North with villagers with Show Mercy.org to a major city (Jinja and outlying area of Kibibi, where our “Uganda Children” live and we will sing and preach at their church) as well as we will end our stay with Bishop Thomas Okuni’s church in Kampala, the capitol. I sort of consider this our “grand tour”! After all, we are not young anymore, so this may be our last big “hurrah” for our older years, who knows. (At the end of the missions trip with Show Mercy.org there is a short “safari” of sorts and a visit to Murchison Falls, which is a UG national park & treasure!!)

    In Jinja, we will also meet for the first time, one of our 5 sponsored UG children we help with education expenses. Her name is Butungi, and she just won the school-wide award for the best debater, most reliable student for her entire school. We are very pleased that Dr. Moses B., the founder of the school, is hosting a big dinner at his home for us to meet Butungi and her parents!
    Well, I’d better get onto projects now. Have a happy and God Bless!

    1. Hi Joyce, what a blessing to be able to meet the family of one the girls you have sponsored. You are truly blessed to have the health to do all of this, God bless you and stay safe. Happy New Year and may God bless you as you travel. Linda

  6. Oops, I forgot to mention in my original comments that most beans also contain magnesium and potassium, which, I assume most of your readers already know how important those minerals are in the diet!

    Best,

    Joyce E. Stotts
    JESS

  7. I love almost all the beans you listed. I have quite a few in stock. We do have a family member that loves beans, but due to his kidney failure, cannot eat beans. His doctor said he could have some hummus once or twice a month.And he did eat a small spoonful of blackeyed peas on New Years. I eat them all year long. T me, black beans taste a lot like pinto beans. Maybe it’s the way I cook them ? Lima beans are another favorite of mine. I make lima bean soup with ham,then when the beans are almost done ,I add corn and macaroni or sometimes diced potatoes. Thank you for all you do to keep us informed. Love and God bless.

    1. Hi Judy, thank you for your kid words, my sweet friend. I didn’t realize beans are off limits for those with kidney failure. Good to know, those with kidney issues may already know that but I wasn’t aware of that. Thank you! I love bean soups as well, life is good with a pantry full of beans. Linda

  8. My favorite bean recipe is navy beans (or small white beans) and ham. Yum! But I’ve sort of become obsessed with black beans and my favorite way to make those is to take cooked black beans, slightly smash the and spread on crispy corn tortillas, add some salsa, grated cheese and top with sour cream for black bean tostadas. I could eat those several times a week and not become tired of them. I have not been a fan of chickpeas though – I don’t know what it is about them but I just don’t care for them. I like all the other beans though. My daughter makes a killer hummus from chickpeas and lots of garlic. Once the chickpeas are ground up for hummus or falafel, I am ok with them but whole, not so much.

    I have not had any issues with bugs in my beans to date! But I am one of those who empties the beans (rice and oatmeal as well) into jars immediately! So far so good. Next time, however, I will try the freezer method before putting them in jars.

    Linda and others, I am one who saves lots of recipes in Pinterest but when I find (and try) a recipe I like, I print it out or write it out and keep it in a binder for those times when we might lose power and I cannot call up those recipes. Just an idea for the what ifs!!!

    1. Hi Leanne, I totally agree, PRINT the recipes NOW because one day we may not have “Pinterest” or the internet. I love hummus with lots of spices, I need to try your black bean tips on tostado chips, my mouth is watering! Linda

  9. Thanks for the tips on beans, but you forgot one kind… jelly beans! Just teasing, but jelly beans do store pretty well, even if the sugar is not good for us…

  10. Hi Linda,

    I’m thinking of doing long term storage of my beans in mason jars with the “leak-proof” lids. Does anybody know if they work well with Oxygen Absorbers?

    1. Hi Kenneth, they are leak proof not airtight, not sure they would work. Just my 2 cents, you need a FoodSaver type machine to remove the air from the jars and seal them. Linda

  11. Linda:

    You forgot Astazie (sorry for the spelling but I have still had to learn how to spell these Beans. They are so good. They are a heirloom bean and I think they are great. I even have pinto beans in my stash and I am going to put as much as I can in jars so I don’t have to dig them out of the Big barrel we have in the garage. I don’t want to put up with canned beans (except green beans)when I have over 1500# of dried beans.

    Love
    Jackie

    P.S. These beans will come in handy if their is a power outage. I have 2 wood cookstoves and a wood heat stove and I can use either one of them if I have a power outage. Of course our solar should be working by the end of the month.

    1. HI Jackie, yay for all kinds of beans!! What a blessing that your solar will be ready by the end of the month! I have a lot of beans but oh my goodness 1500 pounds of beans sounds awesome! Is Anasazi Beans? I had to look it up on how to spell it! LOL! Linda

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