Beans are one of the earliest plants grown.
Beans are rich in fiber, protein, folate, iron and B vitamins.
Beans start out soft and sweet but turn hard and dry as they age.
Most beans can be dried and stored.
Dry beans are best stored out of air and away from light.
Beans stored in food-grade plastic bags have a shelf life of 1 year or more.
All dried beans should soak in water to be rehydrated. Every 1 cup of dried beans needs 3 cups of water. After soaking for 6-8 hours, rinse beans in clean water before cooking.
To cook beans, cover with water and simmer for 2-4 hours until beans are tender.
Buy canned beans that have no added salt, spices or fat. Also, drain and rinse canned beans before use.
Park, S., Hongu, N., & Daily, J. W. (2016). Native American foods: History, culture, and influence on modern diets. Journal of Ethnic Foods, 3(3), 171-177. doi: 10.1016/j.jef.2016.08.001 and https://extension.usu.edu/foodstorage/howdoi/dry_beans.