9 Examples of Beans and Their Shelf Life

What kinds of beans do you know? We’ve got 9 examples of beans along with their shelf lives.

Black Beans

Also called turtle beans, black beans are one of the most nutritious legumes. Black beans are native to Central and South America regions, used for more than 7,000 years. They are also known by the name of frijoles negros.

These days, they are widely used in various cuisines worldwide, cooked in numerous ways. For instance, the traditional rice and beans dish is the staple of many. It is also possible to use cold beans for salads or soups or add pureed beans in baking to make a flour substitute.

Black beans are an excellent source of nutrients and contain proteins, fiber, complex carbs, and minerals.

Pinto Beans

According to the Spanish language, the word Pinto refers to speckles. Therefore, the beans are also known as speckled beans.

They are widely produced in the U.S and are therefore very well-known not only in the U.S. but also in Northern Mexico as well. Pinto beans are an essential ingredient in Mexican-Latin and U.S. Mexican cuisines. They are used in casseroles, rice dishes, beans, recipes for refried beans, and chili con carne.

The beans of Pinto are known for their fiber content compared to other beans. They also have folate, vitamin B6, iron, phosphorous, and magnesium.

Kidney Beans

They are named because of their shape, which is similar to kidneys – both in color as well as their shape.

Originating from Peru, the cultivation of kidney beans is now widespread across the globe and is a component of many dishes, particularly the Caribbean and Asian food styles.

Since they are shaped after cooking, they are excellent in stews and simmered meals in addition to rice and bean dishes. In Asia, kidney bean puree is often used in desserts to create Ice cream.

Kidney beans are rich in folate, low glycemic index, vitamin 1 manganese, dietary fiber, and potassium.

Lima Beans

Other indigenous peoples of Peru Lima beans have been grown by the people of Lima, Peru, for hundreds of years. It is also possible to find them everywhere in subtropical or tropical climate zones.

Lima beans appear green and are enclosed in pods that are removed when cooking. They can be used in many dishes, including stews, casseroles, and salads.

Regarding nutrition, lima beans are a great source of complex vitamins such as B6, thiamin, riboflavin minerals, manganese, molybdenum, potassium folates, and dietary fiber.

White Beans

There are a variety of beans called white. Two are discussed in the following paragraphs:

  • Navy Beans

Other names that are commonly used are white pea beans or haricot beans. Navy beans are another indigenous of Peru and various other Central American regions.

Interestingly, they got the name “navy” by reference to U.S. Navy, who used to distribute them to sailors on warships in 19 the 19th century. They were the ideal choice due to their low cost and durability and their very nutritious.

Apart from being utilized in soups, they’re also widely cooked by baked beans. When cooked, the navy beans taste great served with BBQ sauce. They are a nutritious powerhouse loaded with minerals, fiber, and high levels of B vitamins.

  • Cannellini Beans

Cannellini is bigger than navy beans and possesses the shape of a kidney. In reality, they are often referred to by the name white kidney beans.

They are grown commercially in Italy, which is why they are a staple in Italian dishes and employed to make one of the main ingredients in soups like minestrone. The shape of the beans remains after cooking, which is why they can be used in slow cooker recipes like soups and stews.

They are high-protein foods and are packed with nutrients, minerals, and fiber.

Red (Adzuki) Beans

The cultivars are well-known across East Asian and Himalayan regions such as China in China and Japan. They are commonly referred to as Chinese beans, red beans adzuki, or the azuki bean.

In Japan, Adzuki beans are the second most sought-after after soybeans and are utilized in a variety of food items.

In Asian cuisine, they’re often found in desserts that are sweet. This is due to the fact that they have a sweet, nutty, sweet taste. Apart from that, adzuki bean purée or paste is a common ingredient used in fillings on dumplings, brownies, and buns.

Apart from being protein-rich plants, Adzuki red beans are high in B vitamins along with fiber and minerals.

Cranberry Beans

They aren’t associated with tart cranberries. They actually get their name from the red-pinkish tiny specks that vanish after cooking.

They are also known by the names rose coco beans or Borlotti beans. Similar to other beans, they are also loaded with vitamins and fiber proteins and have low calories.

They have a flavor similar to chestnuts and make a great ingredient in soups stew, sauteed with olive oil and garlic.

Mung Beans

Mung beans are often referred to as moong, green grams, or Mash. They’re native to India and are also cultivated throughout East as well as Southeast Asia. But, you may also see them scattered throughout different regions of Africa and southern Europe, and South America.

In Indian food, they are often utilized in curries or as flour, which is used to cover various food items for deep-frying.

Despite their slightly bland and bland flavor, these beans are awash in folates and vitamins, and minerals. They also contain essential amino acids such as leucine and lysine.

How do you cook beans?

Beans are a source of complex sugars that make digestion difficult. Therefore beans require adequate cook time in order to break down sugars. A few easy cooking techniques include:

  • Cleaning prior to boiling. Make sure to sort and wash the beans before boiling them.
  • Do the beans soak? It’s not necessary to soak them overnight. But, a few hours of soaking can help the beans cook more quickly and improve the flavor.
  • Then, you can season the beans as you boil. This is the most effective way to give flavor to otherwise bland beans. Add salt and any other spices of your choice slowly while they’re boiling.

Shelf The Lifetime of Beans

The majority of beans are sold in dry form. But, you can locate canned beans in local shops. Dry food items, such as beans, will last for years if they are stored in the right conditions. This is a quick outline of the 9 types of bean products and the shelf lives,

Dry beans can be stored in a dry, cool space far from direct sunlight and heat.

Over time, beans begin to lose water. Therefore, do not mix fresh, dried beans with beans that are older. Beans that are older take a lot longer to cook because of the loss of water.

Dry beans stored in a dry container will last well for up to 2 years before losing water.

The beans in canned cans come with an indication of the date they are used. When purchasing canned beans, look over the cans with care. Beware of ones with scratches or cracks. It is possible to store canned beans in your pantry. Cool canned beans immediately after opening to increase the shelf time. Consume the beans you have opened within 5 days.

Cooked beans have the shortest shelf time. Refrigerate leftovers and consume them within one week. Use airtight containers. Also, you can freeze cooked beans for a long shelf time. Beans that are properly frozen can last for up to one year.

How do I determine if there is a problem?

  • Be on the lookout for a dark liquid that is emitted from dry beans. Eliminate the beans to avoid food-borne illnesses.
  • The beans’ color may change, which is another sign of spoilage.

The above examples for beans, as well as their shelf lives, aren’t exhaustive. This is a quick guide to help you utilize as well as store the beans in a better way.

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