Pinto beans
provide protein.
Dry beans are a staple in many home pantries. Pinto beans, in particular, are a versatile and readily available bean to keep on hand. Pinto beans are used in a variety of recipes, from appetizers and bean soups to refried beans. Pinto beans are harvested after they have dried on the plants, so a raw bean is dry while a soft pinto bean has been cooked or canned at high temperatures. The dry beans have a long storage life, so purchasing or growing them in bulk leads to little waste if they are stored properly. Add this to my Recipe Box.
Instructions
1. Place the pinto beans into a plastic bag with a sealer, container or canning jar.
2. Squeeze out as much air from the bags as possible before sealing. You can place a small packet of silica gel, available from florists, into a container or jar to absorb any excess moisture.
3. Store beans in a dark, cool, dry room until you are ready to use them. Temperatures between 20 and 40 degrees Fahrenheit cause the least amount of change to the beans during storage.
Tags: Pinto beans