Storage: Store dried beans in plastic bags or glass containers in a cool, dry place. It’s best to use dried beans within 12 months, or else they lose moisture and might require longer cooking times. Store canned beans (in original cans) in a cool, dry, dark space for up to a year. Cooked beans can be frozen for up to six months or refrigerated (in a lidded container) for up to five days.
Preparation (Dried): Before cooking dried beans, arrange them on a light-colored surface and sort through them, removing any dirt, tiny stones, and damaged or wrinkled beans. Next, it’s time for a rinse: Pour the beans into a large bowl and cover them with water. Before draining off the water, remove any “floaters” (they won’t cook properly). After draining, fill the bowl back up with cold water (at least three times more water than beans). Allow the beans to soak overnight (it’s normal for them to double in size during this time). In the morning, rinse and drain the beans three or four times, or until the water runs clear. Now they’re ready for whatever recipe your gut desires!
Preparation (Canned): Though they don’t afford the satisfaction of feeling like a homesteader, canned beans are a super convenient option since they’re pre-soaked and pre-cooked. But that doesn’t mean they don’t require some prep: Drain canned beans and rinse until the water runs clear before using them in recipes.
Go-to Recipes: Vegetarian Black Bean Chili, Cauliflower, Fennel, and White Bean Winter Salad, Lima Bean Mash with Lemon and Olive Oil, Strawberry White Bean Blondies (look these up on the internet)