Beans: A Great Value During Times of Limited Food Options
One food source that we often overlook during times of crisis is dry beans, peas, and lentils. There are so many varieties of beans, some favorites are pinto, lima, great northern, blackeye, and split pea.
Dry beans are very versatile. They are good in soups, baked dishes, many cultural recipes, and more. They are high in fiber, low in fat, contain no cholesterol, and a great source of protein, thiamine, calcium, and iron.
The wonderful thing about dry beans during times of crisis is that they can be stored for long periods of time in tightly sealed containers in a cool dry place. After cooking, beans can be stored in a tightly sealed container and refrigerated up to one or two days. Beans can also be placed in freezer containers and will last up to about six months. Firm beans, such as pinto, work great after freezing and are perfect for chili or soups.