Do dry pinto beans go bad?
cookiemon5
2 years ago
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docmom_gw
2 years agoRelated Discussions
pinto beans
Comments (1)We've raised them just like warm-season bush beans. Plant them after the frost-free date, keep them watered and watch them grow. The only difference is that you may want to let some of the pods dry on the bush. We always pick some in the green stage when the beans are mature enough to shell but not yet hard and dry to cook immediately and leave some to dry on the bush. When fully dry, pick, shell and place in the freezer for a couple days in case any bugs have gotten in. Unless you're going to store in the freezer--you can--make sure the beans are completely dry before you store them in glass jars at room temp so they don't mold....See MoreMy pinto beans are always bitter
Comments (36)When you do home food storage like I do, old beans can be a challenge if you don't rotate your stock in a timely manner. Add to that, you can't always be sure when your beans were harvested and how long, and under what conditions, they have been warehoused before you purchased them and place them into storage. Beans store best in cool temperatures away from heat and light. Since the original posting of this thread I've added two more methods for preparing them to my arsenal of choices. The first method is sprouting them before cooking and the second method is brining. "Sprouting decreases the total carb content and the starch content, increases the dietary fiber and increases the digestibility." Sprouting beans takes the "noise" out of them. If the beans won't sprout well, then they are too old for cooking using standard cooking methods and I'll mill them into bean flour and use them that way. I now sprout all lentils before cooking to increase the nutrition, and I will also sprout them and then dehydrate them for even faster cooking times. Brining is a method I learned watching America's Test Kitchen (link below). I especially like brining when I use the beans whole in a salad or entree and I want a creamy soft bean that doesn't blow apart during cooking. A couple other things to note after re-reading this thread - the minerals in hard water affect beans and adding baking soda is a way to neutralize hard water. However, "Amounts of baking soda over 1âÂÂ8 teaspoon per cup of beans may destroy the thiamine (Vitamin B1) in beans. Thiamine is a valuable nutrient and one reason why beans have a reputation for being nutritious." So using bottled or filtered water (not distilled) may be the best answer for anyone who has hard water to contend with. -Grainlady Here is a link that might be useful: How to Brine Beans...See MorePinto beans
Comments (3)I think pinto is also the name of a group of beans so-named because of similar seed colour. I could be wrong there. The colours in seeds darken as they age. You might like the link below. Here is a link that might be useful: Different beans...See MoreGrowing drying beans like pinto
Comments (8)Hi Elizabeth Since we are having warmer winters than usual, you probably can plant now in your zone and be able to get a harvest. The problem with planting dried beans from the store would be that you don't know the growing habits, like in the case of lima beans the bush varieties are not as prolific as the pole and you also have to be prepared with a trellis for them. If you are going to eat them as shellies, then is a good idea otherwise as a dried beans, the commercial ones are cheaper where there is a lot of turnaround are also fresh. If you want to experiment coming the cooler weather are chickpeas, they are delicious when fresh, they are small plants that don't need a trellis, taste better than fresh peas... Silvia...See Moretvq1
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