Shelf Life: 30 yearsHow Much You Need for a Year Supply:
1 adult (ages 7+) needs 30 lbs. (11 cans for a year)
1 child (ages 0-6 yrs.) needs 15 lbs. (5 cans for a year)
Conversion:
1 lb. of dry beans = 2 cups of dry beans
2 cups of dry beans = 6 c. cooked beans (beans triple in size when cooked.)
Dry Beans To Cooked Beans To Canned Beans
| Canned Beans to Cooked Beans |
| 14 -16 oz can = 1.5 cups cooked beans |
| 19 oz can = 2.25 cups cooked beans |
| 28 oz can = 3 - 3.25 cups cooked beans |
| Dry Bean Yields After Cooking |
| 1 pound dry beans = 6 cups cooked beans, drained |
| 1 pound dry beans = 2 cups dry beans |
| 1 cup dry beans (most kinds) = 2.5 cups cooked beans |
| 1 cup dry beans (most kinds) = 2.5 cups cooked beans |
| Chick peas, great northern beans, and lima beans: 1 cup dry beans = 3 cups cooked beans |
| Lentils: 1 cup dried lentils = 3 cups cooked |
Bean Facts:
*Don't add salt to your water when you are cooking your beans. It slows the cooking process.
*You can cook a lot of beans at one time and freeze in ziploc bags.
Freeze for up to 6 months
*You can add beans to soups and many mexican dishes.
You need SPICES for beans.
Many call for minced garlic, cumin, oregano, basil, thyme, sage, bay leaves, bullion cubes, dehydrated onion.
Benefits of Beans:
*Beans are very inexpensive
*Proven to fight against caner
*High in protein
*Lowers cholesterol
*Beneficial to those with diabetes
*Have many nutrients (calcium, potassium, vitamin B6, magnesium, folate, and alpha-linolenic acid)
Mashed Cooked Beans can be a Substitute for Butter, Margarine, and Oil:
Substitute cooked beans in any recipe that calls for butter, margarine or oil.
Use the same amount of cooked beans as the type of fat called for.
Ex: If your recipe calls for 1 c. of butter, you can substitute 1 c. of cooked beans instead.
Try substituting beans for oil in your cake recipes.
Try substituting beans for butter in your cookie recipes.
TIPS:
1. Add navy beans to baked good that are light in color (like a yellow cake).
Add pinto or black beans to baked good that are dark in color (like chocolate cake or fudge)
2. In a recipe, if you are using powdered eggs and substituting beans for a fat, DO NOT add water to your powdered eggs. Just add the amount of powdered eggs that the recipe calls for. The liquid in the beans will rehydrate the powdered eggs.
