Beans and rice store well and cook up well together.
With proper storage, dry beans and rice will retain their flavor and much of their nutrition for years, so they're useful if you want to stock up on food for an emergency. A Brigham Young University study discovered that polished white rice retained its nutrients and flavor as long as 30 years. Brown rice spoils much faster, within a few months. While dry beans lose some quality, a study presented to the Institute of Food Technologists showed most people still found them edible when cooked after up to 30 years in storage. Does this Spark an idea?
Instructions
1. Inspect dry beans and rice before putting them into storage to make sure you see no insects, insect eggs or holes eaten by insect larvae. Choose only fresh, insect-free beans or rice for long-term storage.
2. Pour the beans and rice separately into air-tight containers, such as large glass jars, #10 commercial cans, Mylar bags or sealable containers made of food-grade plastic.
3. Add a fresh packet of oxygen absorber to each container. Purchase commercial packages of oxygen absorbers from feed stores or survival gear sellers. Select a size that states on the label it will absorb the oxygen from the size of containers that you're using.
4. Seal the containers. Place them in a location that's dark and as cool as possible. Below 40 degrees Fahrenheit is best but a temperature of 70 degrees F. or below will do.
Tags: beans rice