Beans in the prepper's pantry

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Pinto Beans

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Black Bean burger bucket

24-lbs Bucket black beans

24-lbs bucket of Augason Farms black beans

24-lbs Bucket of pinto beans

Lentils bucket

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Beans in the prepper's pantry
Planning a variety of bean dishes for preparedness

Dried beans are an ideal, shelf-stable protein source for preppers.
Beans are food rich in protein, high in fiber and a powerhouse of
nutrients should be included in an emergency food supply.

Beans are ultra versatile as you can grind them into flour and
even sprout them! Of course they are tasty refried or as part of
chilis soups and stews.

Add Dried Beans to Your Food Storage
Are dried beans the best food for preppers? Certainly beans are
good to have, but when dried they take a long time to
reconstitute and cook; moreover, they are not a complete protein
without the addition of rice.

To fight food fatigue with beans, we've developed this tasty list
of options to add to your long term food storage menu plans. It's
important for Happy Preppers to pack a variety of kinds of beans
(and not just for a Mexican Food Storage)! Think Italian cannellini
beans and Mediterranean garbanzo hummus. Here are some
unusual finds for Preppers along with some great finds in the
usual favorites:

#1: Pinto Beans.
Augason P into Beans, better known as "frijoles," pinto beans are
most often refried for use in tacos and other Mexican dishes, but
they are also tremendously popular in a variety of bean dishes,
such as barbeque, chill and baked beans. High in fiber, low in
cholesterol, these delectable beans are ideal for everyday
cooking, as well as long term emergency storage. This is an all
natural product that consists of 26 servings and 7,800 calories,
with a shelf-life of 30 years.

#2: Black turtle beans.
Available in a bucket or in a #10 can, A ugason Farms Black Turtle
Beans are for black bean lovers! These black Turtle beans have a
dense, meaty texture and a rich, full flavor all their own that
makes them popular for all kinds of dishes, from Mexican to cajun
and creole. Served alone or with rice and meat, they're also
particularly good in soups and casseroles. Try black turtle beans
to bake brownies!Like all beans, these store well for long term
emergency food storage, but they're also ideal in everyday
cooking as well. This is an all natural product that consists of 49
servings and 7,350 calories, with a shelf-life of up to 30 years.

#3: Frijoles (re-fried beans).
Mexican -style refried beans are a staple you'll love. Frijoles can
be made from pinto beans or black beans. Traditionally made with
tomatoes and salt pork, pinto beans are fried into a delicious side-
dish and topped with cheese. You can create a prepper's version
by cooking your dried pinto beans with canned bacon or even
bacon bits!

Serve

your frijoles

with hand-made corn tortillas and your

cast-iron tortilla

press

Home-

made

corn

tortillas are made

with Masa Harina flour.

Spanish for

"dough,"

masa is the

flour of

finely

ground maize, hominy or corn. It's basically

been dried,

cooked, ground,

soaked

in lime and

then dried

again. It

reconstitutes easily with

warm water to make

corn

tortillas, empanadas,

pupusas and tamales.

#3: Cannellini Beans.
Try cannellini beans with pasta, tuna and cannellini beans, or
pasta fagioli soup! The recipes are in The Prepper's Pantry, a
comprehensive guide to making food from items in your long term
storage pantry, by Anne Lange. Such versatile Italian white beans
have a delicate texture with a mild flavor. Beans have the "al
dente" texture necessary to be used in soups or sautés. Above,
the Cannellini Beans from Carmelina are ready from the can, and
free of preservatives. They're around $1 a can.

Chili: Armed with a variety of cans of beans (or dried beans
that you stew), plus some chili powder, cayenne pepper and
ketchup, you'll have the fixing for a hearty chili. Add some
freeze dried hamburger and you're in for a post apocalyptic
treat!

Chili-Mac: While the origins of Chili-mac is unclear*, legend
has it that someone in hard times combined their chili and
beans with macaroni to stretch their food and the result was
the creation of a new American tradition. Don't stop with
macaroni noodles! Your favorite chili fixings will be equally
delicious with linguine noodles and you may end up with a
new family favorite. Garnish with freeze dried cheese! And
freeze dried sour cream!

* Chili Mac is often credited with Hard Times Café in

Alexandria, VA, yet chili is

SouthWestern tradition.

Pork and beans: The salty goodness of pork combined with
beans in a savory tomato sauce provide a comforting
combination of baked beans. Traditionally, they are an
accompaniment to a chicken barbecue or served cowboy style
with franks or sausages. Here are ways to serve this classic
cowboy protein.

Add Boston Brown Bread in a can to your pork and
beans and you can enjoy a New England favorite.
Pictured right, the B&M Brown Bread slices into hearty
rounds.

Pork and beans is wonderful with cornbread, too! If
you're lucky enough to have your own vegetable garden
when SHTF, then you can serve a side salad.

Red Beans and Rice: Cajun style beans and rice usually has
a Cajun spice and accents of sausage. Preppers can use
freeze dried Sausage Crumbles from Provident Pantry.

Hummus: Hummus is a middle eastern dish of mashed chick
peas (also called garbanzo beans), combined with lemon
juice and olive oil and sometimes also garlic or other
flavorings and tahini (a sesame seed paste).

The typical accompaniment to this dip is pita bread or
pita chips.
You might also serve a tabouleh (wheat salad) or
couscous with the meal.

Three bean salad: While you can mix any beans to make a
bean salad, typically the three bean salad includes green
beans, red beans and chickpeas. You can drain canned beans
or serve cold beans that were previously cooked, then
marinate them in Italian dressing or your favorite oil and
vinegar dressing. Spice up your bean salad with onions,
celery and carrots. You'll also find some commercially
available bean salads on the market, such as from Read (a
four bean salad). This recipe is essentially a three-bean
salad, including green beans, white beans, garbanzo beans
and kidney beans.

Other ways to cook with beans:

Beans will add a hearty source of protein in your vegetable
soup.
Beans can be ground into flour, use your grain mill!
Try C aribbean R ice and Beans

Dried pinto bean tip: Instead of soaking your beans in the
refrigerator in plain tap water, do this: soak 1 pound beans
for 8 hours or overnight covered with 4 quarts water and 3
tbsp salt and put your pot of beans on the counter (not in
the refrigerator). Then drain, and add fresh water to cover
before cooking for your recipe. Your beans will come out
perfect.

R ecipe from Pioneer Woman for Pinto Beans and Corn Bread.

Combine different beans (the list of beans is endless):

Aduki beans
Black turtle beans
Black eyed peas
Butter beans
Caneloni beans
Edamame (soy beans) buy only organic or you will risk
having GMO beans.
Fava beans
Garbanzo beans - great for making hummus an ancient
prepper food.
Green beans
Kidney beans - ideal for chili
Lima beans
Lentils
Navy beans
Pinto beans - staple for chili
Red beans
White beans

Happy endings...
Be sure to have emergency beans in the prepper's pantry. A
bucket of beans for your long term larder is an ideal way to be
prepped and ready. Beans are inexpensive and important protein
for survival times. Dried beans are inexpensive and are very easy
to store, and they are most definitely the staple in every
prepper's pantry because of their long shelf-life.

Beans are an excellent protein source for preppers. When
combined with rice to make a complete protein! Just be sure to
pack some meat as well.

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