Food Storage Checklist #6 (Legumes)

To Do:

• Read the Do's and Don'ts of Beans and the Benefits of Beans
• Try replacing canned beans with dried beans in one of your soup or chili recipes.  
• Try using mashed white beans in place of oil in one of your baked goods recipes.
• Update your 3-month supply inventory sheet of what foods you already have stored.

To Purchase:

• 30 lbs of dried beans (black, pinto, navy, chick peas, kidney, white northern, garbonzo, etc.)
• 4 lbs of shortening
• 1 qt. of salad dressing
• a few extra boxes of laundry detergent
• something from your 3-month supply list 

Some things about beans:
• Beans, peas and lentils are the richest source of vegetable protein and are a good source of both soluble and insoluble dietary fiber.
• Utilizing dried beans and soaking them overnight is the best way to get the true bean
flavor and a smooth texture
• When legumes are eaten with grains, nuts or seeds, a complete protein can be formed
which can suitably replace meat, fish, poultry, eggs or dairy.
• Legumes aren’t just used for soups. Some other uses are as follows: Grind into bean
flour for white sauces; Mash up cooked beans to replace butter/oil in recipes; Grow into
sprouts for a fresh “vegetable”
• One easy way to start using dried beans is to use them in place of canned beans in your
normal recipes.
• Generally, legumes will keep indefinitely when stored in a cool, dry place.
• It is recommended that one adult stores roughly 60 lbs of legumes/ year to sustain life.

Types of Legumes:
Dry Soup Mix:
• There are many types of soup mixes to make soups such as chicken base, beef base, ham base, onion soup mix, cream‐based, etc. Soups are a great way to use legumes.
Lentils:
• Lentils have a high nutritional value, second only to soy beans in protein content.
• The lentil is a cousin of the bean and is used as an additive in soups and chili.
• There is no need to soak lentils before cooking.
Dry Soy Beans:
• Dry soy beans provide an excellent source of protein.
• They are light tan or yellow in color.
• Standard soaking methods apply.
Dry Split Peas:
• Types include yellow and green. Yellow split peas have a milder flavor and are good to use in dishes where you want to hide the richer, green pea flavor.
• Dry split peas are most commonly used in thick soups and stews.
• There is no need to soak split peas before cooking.
Dry Beans:
• There are a large variety of dry beans, some black, red, pinto, kidney, garbanzo, lima
• Dry beans are very versatile, we will be posting lots of recipes which you can use them in. Store the varieties that your family normally eats.
• In general the larger the bean the longer they need to soak; and the longer you soak beans, the faster they cook.

*Info From FoodStorageMadeEasy