White Beans Storage and Use

Dried beans are an ideal, shelf-stable protein source for preppers. nutrients should be included in an emergency food supply.Beans are a good source of , protein, fiber, iron, calcium, zinc, B vitamins and are naturally low in fat. One cup of cooked beans contains about 230 calories and 16 grams of protein. 

Beans are perfect for longer term storage and will store up to 30 years, if stored appropriately.  The best solution is to buy in bulk and store in food grade buckets with a mylar bag and oxygen absorbers.

Aside from dry beans I also include canned beans in my short term storage.  They are used and replaced.  It's important to learn how to cook with the items that you have in food storage and find ways that your family enjoys them.  If your family does not like the food item you can put that money into storage of other items. 

Below are some ideas to use white beans. Try a few out and see what your family thinks. 

Crock Pot Ideas-

Chicken White Chili -

 Add rotisserie chicken, green chiles, onion and cook in the crockpot on low for 6 hours. Top with cheese.

Bean and Sausage soup-

Add chicken broth, canned tomatoes, Italian sausage, onions, garlic and Italian seasoning. Cook in the crock pot on low for 6 hours.

Sticky Beans-

Add ketcup, chopped onion, brown sugar, and mustard. Cook on low in the crockpot for 8 to 10 hours. 

Ham and Beans Soup -

Add ham and onion, carrots and potatoes Cook on low for 6 hours. 

Sausage and Kale Soup-

Add chicken broth, browned sausage and chopped kale. Cook in crockpot on low for 6 hours.

Other Ideas-

 Bean Fritters- 

Put beans in a bowl and roughly mash. Add 1 egg, 1/4 cup flour and plenty of seasoning. Shape mixture into 6 flattened patties and fry for 3 min on each side or until golden. 

Mashed Garlic Beans

Cook 2 minced garlic cloves in olive oil until fragrant. Rinse and mix in a can of cannellini beans along with 1/4 cup low-sodium chicken broth. Bring to a boil, reduce heat, and simmer about 15 minutes. Mash mixture with the juice of 1/2 lemon. Drizzle with olive oil and season with coarsely ground black pepper.