Why And How We All Need To Store Lots Of Beans

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I must confess, I store lots of beans because I love beans, just about any kind of bean suits me. The price of food continues to rise every day and I think beans may go up in price because most people cannot afford meat for a protein. I actually stopped eating meat about a year ago because I read what animals are fed before the meat reaches our tables. I wish meat tasted more like it did when I was younger without all the hormones and antibiotics added. The added pressure from Monsanto to force farmers to use GMO corn in the feed or get arrested really goes against my grain, no pun intended. I love to hear that people are raising their own beef, goats, chickens, or rabbits. I applaud them for trying to feed their animals without GMO (genetically modified organisms) feed. I’ve said before I couldn’t kill an animal and then eat it. Yes, if I was starving I would, maybe. I have tasted grass-fed beef and it tastes a lot like the old days with real flavor. Oh, and fresh chicken without the hormones, is so much better. But, here again, I have made the decision to no longer eat meat, that’s how I roll these days.

I can still remember the deer Mark so proudly brought home after hunting the poor thing and hanging it up in the garage. Wow, then we dragged that baby into our kitchen. I have never looked at a deer quite the same out in the fields ever since that day. We cleaned it, cut it, and wrapped up all those red chunks of meat. I never could cook it so I could eat it. Yes, everyone told me to let it age for a few days, marinate it, or cook it with this or that spice and it would taste just like regular beef. Nope, none of it worked for me. BUT, I know a lot of awesome hunters who love hunting and eating the wild game, any kind is great for them!

Lots of Beans

You can buy beans in little bags sitting on the grocery store shelves, you can grow beans in your garden if you live in the right ‘zone”. You can even buy 50 or 100-pound bags of beans, just about any kind of bean you prefer to eat. You can buy #10 cans of beans and #10 cans of instant beans. The instant beans you just add water and cook for about 20-30 minutes, depending on the brand you buy. Nowadays I usually buy cases of vegetarian refried beans. I also buy kidney beans, black beans, garbanzo beans, navy beans (white beans), and chili beans. All you need is a can opener if we have a disaster and we lose power to open the cans. The ones that are ready to eat I can eat right out of the can if need be, no heat required.

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Sometimes I think people think beans are only for chili, or soups. They are great for that, but they can be used in so many dishes, or on salads, can’t you just picture the salad bar with the kidney beans right now? Remember, if you don’t use up all the beans before they expire you can donate them to your local food bank, trust me they will love them!

1. Pinto beans are great for refried beans.

2. Kidney beans are great with veggies from the garden or to make chili.

3. Red chili beans I use to make chili.

4. White Northern beans are great with a little chicken broth, celery, and onions to make a pot of soup. Add ham if desired.

5. Blackeye peas are great for a side dish or to make hummus.

6. Anasazi beans great for southwestern dishes or soups.

7. Black beans are yummy in tacos or as a side dish. I wish I had the recipe for black beans from Texas. My sister lives there and they know how to make the best salsa and black beans.

8. Chickpeas (Garbanzo) they are awesome to make hummus or add to a salad.

9. Cannellini beans are great for soup.

10. Lima beans are great for soup or a side dish.

11. Pork and Beans, thanks to Cindy H. for reminding me about these!

I always figure if I start with one cup dry beans I will have three cups cooked beans. You can store beans in buckets with Gamma Lids: Gamma Seal Lid – Red You can also get Gamma lids at some of your local grocery stores, but oh, how the price of these have gone up! They are so worth the price, no more sore fingers opening those 5-gallon buckets!

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Here’s my favorite white chicken chili recipe:

Easy White Chili

  • 3 cans (15 ounces each) of small white beans (not drained)
  • 2 cans (12.5 ounces each) of canned chicken (drained), or use some leftover cooked chicken
  • 1/2 cup butter
  • 2 cups chicken broth
  • 1 cup mozzarella cheese (grated)
  • 4 ounce can green chilies (diced)
  • 1/4 cup chopped onion
  • 16-ounce jar of salsa
  • sour cream to garnish
  • Tortilla chips crushed for garnish


  1. Add all the ingredients in order into a slow cooker and cook on low 5-6 hours. Serve with crushed tortilla chips on the soup with a dollop of sour cream.

PRINTABLE recipe: Easy White Chili by Food Storage Moms


I found this great product while teaching classes in a store in Salt Lake City, Utah. It is Organic Ajwain Seeds.  After you soak your beans, drain off the water and cover with fresh water and add the required amount of Ajwain seeds. You just add 1/4 teaspoon of Ajwain Seeds to 2 cups of dry beans while cooking.  The spice smells so good. It’s like a Mexican seasoning. It’s organic and adds flavor to the beans, as well as the anti-gas factor! I still add my favorite spices like cumin, chili powder, cinnamon, cocoa, etc. Ajika Organic Ajwain Seed, 2.2-Ounce

I believe storing lots of beans will help stretch the dollar and we can share a meal with a neighbor after a disaster or at a bean burrito party! Thanks again for being prepared for the unexpected.
Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

Farberware Classic Stainless Steel 16-Quart Covered Stockpot

30 thoughts on “Why And How We All Need To Store Lots Of Beans

  • May 11, 2017 at 7:48 am

    I have a veggie recipe I would like to share:
    2 cans French style green beans, drained
    1 can pea’s drained
    1 can corn, drained
    1 jar sliced pimento’s drained
    1 green pepper ,chopped
    1 red onion, sliced
    3 or 4 stalks celery, chopped
    1 can sliced water chestnuts, drained
    Mix well and make a dressing out of
    1 1/4 cup sugar
    2/3 cups vinegar
    1/4 teaspoon paperkia
    1/2 cup salad oil
    1 teaspoon celery seed.
    Blend and pour over veggies. Let set for 12 to 24 hours in fridge.

    • May 11, 2017 at 9:18 am

      Hi June, oh my goodness, I need to make this recipe! I am going to make this and share it on my blog and mention your name! I can hardly wait to make this! I haven’t bought pimento’s in years! Thank you! Linda

      • January 6, 2019 at 4:50 pm

        Linda, next to the little jars of pimento are bigger jars of roasted red pepper. PU-LEEZE buy these and cut them up yourself. The flavor is incomparable to pimento. Anything that you would use pimento deserves the kicked-up taste of roasted peppers.

        • January 7, 2019 at 8:02 am

          Hi Glenda, thanks for the great tip on roasted peppers versus pimento!! I love it! Thank you so much! Linda

  • May 11, 2017 at 10:50 am

    Black Beans and pork is the national dish in brazil

    • May 12, 2017 at 3:28 pm

      Hi, Gene, I did not know that! Good people eat beans! I love hearing this, thank you! Linda

  • May 11, 2017 at 1:28 pm

    i just tried to make my signature boston beans….soaked the beans overnight and everything. well……they were old and no amount of time in the slow cooker would make them soft enough to eat. i will have to find a better supplier:)

    • May 12, 2017 at 3:30 pm

      Hi Maggi, sometimes if you use a pressure cooker they will be okay! If they are old beans, those suckers are hard to cook! Linda

  • May 11, 2017 at 2:40 pm

    Thank you for another great article. I would like to say that when I cook my beans ,I do them in a pressure cooker. They turn out great no matter how old they are. We eat beans a couple times a week. I especially love black beans with ham. (the rest of the family prefers pinto beans LOL). I have almost all the beans you have listed above. My mom introduced me to cranberry beans and cannellini beans this past year. I must say,I did not like lentils as a child, but Costco had a demo one day and my then 7 year old grand daughter tried them and loved them. So I tried them again, and now I do like them. Beans a very versatile. and a must to keep on hand. I have many cases of home canned beans , including a white chicken chili recipe that I just add sour cream to when reheating. I have stored several different dried beans in 5 gallon buckets with gamma seals. They great thing about storing dried beans is, you can grow more from the dried beans, so you never have to run out of them.

    • May 12, 2017 at 3:43 pm

      Judy, I did not know that you could grow beans from beans! Duh, it makes sense, they are seeds (beans)! I have never heard of the cranberry beans, I need to check those out! I learned to use lentils when I was teaching some classes at a few different kitchen stores. I used to store beans in large containers, but I’m the only one that eats beans in the house now. Thanks for the tip about growing the beans! As long as Monsanto stays out of the game we’ll be okay. Linda

  • May 11, 2017 at 4:49 pm

    I love beans! They are cheap and so good for you too. They contain soluable fiber that is good for your heart and helps lower cholesterol. Science is also supporting that plant proteins are better used by the human body as well. Its a win-win situation!

    • May 12, 2017 at 3:44 pm

      Hi, JoEllen, I totally agree, beans are a win-win! I love eating only plants or plant proteins like you said. Linda

  • May 12, 2017 at 6:03 am

    Right On,
    Store three times as many beans as you do rice.
    Don’t think you can live on mostly rice.

    Black eye peas will handle dry summer weather and the are easier to digest for some people.

    • May 12, 2017 at 3:52 pm

      Hi Old Bull, you are so right about storing more beans than rice! I eat beans every day on a tortilla, it’s a habit I have! LOL! Thanks for the tip on the black eye peas! I love it! Linda

  • May 13, 2017 at 6:30 am

    Since beans are seeds, in that category with nuts and grains, beans need to soak overnight in water with a little acid such as vinegar or lemon juice.

    This soak dispels the seeds’ natural pesticide called phytic acid. Phytates are on seeds to protect against fungus and bacteria.

    Of course, with everything we now know about grains, nobody should ingest grains. The grain family includes rice, oats, hops, barley, and the worst offenders == wheat and corn. Consuming grains instantly results in inflammation, leading to inflammatory disease such as arthritis and joint destruction. Inflammation leads to water retention, medically known as ‘edema’. The overwhelming percent of modern disease is directly traceable to grains.

    Cholesterol is manufactured naturally in the human body as a result of inflammation. To lower cholesterol, eliminate grains. Eliminating injurious activities also reduces cholesterol. Without injury from a Standard American Diet (SAD), most people can eliminate the so-called “cholesterol reducing” drugs.

    Healthcare comes from your garden. Fresh local seasonal organic.

    • May 13, 2017 at 7:42 am

      Hi Large Marge, wow, thanks for the information about soaking beans with vinegar or lemon juice. I’ve been researching a lot about statins for cholesterol. I decided about two months ago to stop taking them after some deep research and more research. I rarely go to the doctor and I’ve since learned that doctors really are not taught in school about nutrition healing the body. That makes sense to me because they are there to learn skills for surgery or diseases. I have decided to heal my body with a plant based diet as you said: “health care comes from your garden”. If we eat fresh organic local fresh vegetables and fruits. Awesome comment, thank you! Linda

  • May 13, 2017 at 7:25 am

    I can’t eat deer. Hubby went hunting and a friend cooked it for us since that was my husband’s first deer hunt. I almost threw up, I could not tolerate the meat but I’m not use to eating wild meat. I don’t think I could eat an animal that I killed but starving I guess I would change my mind. I grow our beans, pintos, limas. I also pressure can dry beans, yes it can be done. I make my own refried beans, so easy. A friend of mine told me that you could add 1T. or 1t. of baking soda to old beans and they would cook well, I never got around doing it.

    • May 13, 2017 at 7:44 am

      Hi Judy, I started to giggle when you said I almost threw up eating the deer. I have got to learn to grow beans, you have inspired me, thank you from the bottom of my heart! I love beans, any kind of beans! Linda

  • May 14, 2017 at 6:20 am

    Hi Linda, another great article. One question: if storing beans in buckets do you keep them in their bags or dump them out into the bucket? What about taking them out of their bags and dumping them in a large glass jar with an airtight seal? I would think storing them in their plastic bags is not healthy in the long run.

    • May 14, 2017 at 9:29 am

      Hi, Pam, I’m so glad you asked this question!! That’s a critical detail, thank you!!! I never keep my beans stored in their bags, I put them in jars using my FoodSaver, but I do not use an oxygen absorber. When I come home from the store I fill the beans in quart size mason jars. I’m with you about the plastic bags. Plus, we have critters here in Southern Utah. I store everything in airtight containers. When I had kids at home I bought 50-pound bags and dumped them into 5-gallon buckets. My long term storage beans are in #10 cans. I hope people realize how critical it is to store beans, they are fairly inexpensive and so nutritious. Great comment, thank you! Linda

  • October 2, 2017 at 7:35 am

    Hi Linda, why don’t you use an oxygen absorber with your beans? Does it mess with them somehow? I put beans in mylar bags with and oxygen absorber. Is that ok? Also wondering if old beans are really hard to eat and we have no power, how will we be able to eat them and they are a huge part of our storage? Do they make pressure cookers that can be used on a campfire? Is a wonder pot the same as a pressure cooker? I really enjoy your articles.

    • October 2, 2017 at 9:08 am

      Hi Melanie, the reason I don’t use oxygen absorbers in my beans is that I buy them commercially in cans. About 7 years ago, I went to a local church cannery and dry packed $1200.00 worth of food for my family members. After one year, we realized the volunteers had given us open non-workable oxygen absorbers to put in our cans. All of the food became rancid. It was a volunteer place and it’s my own fault, I thought they knew what they were showing us. They did not. That was a very expensive mistake on my part. When we opened all of the cans, they were all rancid. Afterwards, I took a class on how to use oxygen absorbers, the size of oxygenator we used at this cannery was not the right size. Lesson learned. A wonder pot is a pressure cooker (according to Amazon). Old beans become very hard beans, and usually, you will need a pressure cooker to cook them. I would not use a pressure cooker on a campfire. I buy #10 cans of pinto, and black beans. I also buy instant beans in #10 cans that cook in about 20 minutes. I eat beans every day. I buy vegetarian refried beans. I’m glad you like my website, that means a lot to me. Linda

      • October 2, 2017 at 11:43 am

        thank you, i will look into the cans of beans. is it true that it’s cheaper to buy Thrive Life through a consultant than on the website or just when they have a sale? Is it better to have a local consultant or ok to find one on line? I don’t want to have a party, just buy some as we can afford to. this might be a weird question., but do the thrive life products arrive in a plain box or one that announces to the world what you have bought? I like to be selective about who knows what we have stored. All this talk about beans makes me want to make chili for supper.

        • October 2, 2017 at 12:46 pm

          Hi Melanie, I want you to check Honeyville Grain as well. Get on Thrive Life’s email list for sales and Honeyville’s email for sales. I refuse to have a party. You can buy an automatic shipment through Thrive, which I did. The boxes say Thrive on them. I just ordered two cases of freeze-dried celery from Honeyville. I always look at the product on both websites, the ounces in each #10 can and then the cost to ship it to me. I always look at the ingredients and the shelf-life as well. You can’t go wrong with either company. I love chili, I think I’ll start a pot myself! Love it! Linda

          • October 3, 2017 at 7:34 am

            Thank you for the info that you share with everyone. I really appreciate that you actually reply to people! I plan to check out the honeyvill food today.

          • October 3, 2017 at 12:02 pm

            Hi Melanie, you are so nice to make such a sweet comment. It means a lot to me. I used to teach classes at Honeyville and I highly recommend their products. Linda

  • October 29, 2017 at 8:10 pm

    Hi Linda,
    So much talk of dried beans and how to cook them. I remembered that I picked up a dried bean mix at the farmers market a few weeks ago. So I soaked them and made them in a crock pot today. Well then you know what has to go with a good pot of beans . . . cornbread made in a cast iron skillet in the oven. I am anxious to try to make a pot of beans in a dutch oven soon. Thanks for putting so many good posts out about beans. I love them and like you have flour tortillas and refried beans several times a week.


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