The Magic of Beans: or What Jack's Mother Never Knew

                           Basics of Cooking with Beans

Beans are nearly a perfect food. They are loaded with protein, vitamins, minerals, and fiber and are low in fat. They are inexpensive, easy to prepare, and can be used in a variety of dishes. Check out the RECIPE section for more ideas on how to use beans.

Beans are part of the legume family (as are peas, lentils and even peanuts.) In order for beans to be edible and improve digestibility, they must be pre-soaked. (This does not apply, however to the peas, lentils or peanuts.) This is actually where most people get discouraged and stop. If this has been you, then listen up. This is the easiest part of the whole process. Believe me. There are two ways to do the pre-soaked method, and a few other pointers, so to simplify things lets put it in lesson format. Here goes:

Lesson one:

Traditional pre-soak method

Take your beans: pinto, great northern, black, red, chickpeas, navy, kidney, pink or what ever type you may have-- rinse them off, put them in a pot, cover them with at least two inches of water. Then go to bed and let them soak while you are sleeping. Pretty easy so far.

Next morning, get up, drain and rinse the soaked beans. The soaking has just helped to remove the oligosaccharides (indigestible complex sugars) from the outer coating of the beans, which also will help to minimize beans ability to cause gas production in your digestive tract. (Isn’t that a happy thought?!) Another main reason for soaking is it allows for shorter cooking time. It will cut your cooking time down by 70%. Soaking allows beans to slowly absorb the liquid they need to cook evenly and completely.

At this point, put your beans back into your pot, refill with fresh water, and begin your cooking process. A long slow cook will yield tender beans and tend to be easier to digest. A Saratoga Jack’s Thermal Cooker is ideal for this process. Put your beans into the pot, cover again with fresh water, bring to a rolling boil for 4 minutes, put the covered pot into the thermal liner, shut the lid, and in 4-8 hours you will have delicious beans. (It will be done in 4 hours, but you can leave it for 8 without a problem.)

A Crockpot is also an excellent slow cooking option. Again put your rinsed beans into the Crockpot, cover with fresh water, turn on low heat, and let it go for the day. You may need to check it to make sure it doesn’t go dry, and add a little more water if it needs it. Again in about 4-6 hours you should have tender beans.

If all you have is a regular pan or pot--never fear. It will also work. Again, placed the rinsed beans in your pot, cover with water, bring the temperature up to a boil, and then turn on low. Make sure to cover your pot with a lid. Watch it through out the day to make sure it doesn’t boil dry, and add extra water if it needs it. In 4 hours or so (depending on how old your beans are), it will be done.

Lesson two:

Quick soak method

You forgot to pre-soak your beans the night before, but you still want them for dinner. No problem.
1. Rinse your desired amount of dried beans
2. Put into a pot with enough water to cover by at least two inches
3. Bring to a boil for two minutes. Then turn off the heat.
4. Let it sit for at least 1 hour (if you are in a hurry) or up to 4 hours    (if you happen to forget).
5. Discard soaking liquid, and rinse the beans.
6. Cover with fresh water, and cook as above.

Lesson three:

Cheating....or how to use a Pressure Cooker for Beans

You don’t have time to cook your beans for 4-8 hours. No problem. Ideally they still need at least the one hour pre-soak (see lesson two). After rinsing, place them in a pressure cooker covered with 2 inches of water. Make sure the pressure cooker is not any more than 1/2 way full (as beans expand when they cook!). Follow the manufacturer’s instructions for best results. Depending on the type of bean you are cooking, it will be done in as little as 5 to 15 minutes.

If speed is all important, and gas is not, you can technically skip the pre-soak step (just make sure you rinse those beans thoroughly), and pressure cook them alone. It will increase the pressure cook time to 10-40 minutes depending on the type of bean you are cooking. Again, check with your pressure cooker’s manufacturer’s guide for more exact instructions.

Pressure cooking is also ideal if you have older beans that won’t cook up tender with the regular cooking methods. It will cook those tough old beans when nothing else will, which is a great thing to know. Follow the instructions for the pre-soaking, then proceed on with the pressure cooking. Surprisingly, it will make the beans edible and tender.

* One note on older beans: If you don't have a pressure cooker and are using the traditional soak and simmer method on old beans, and they don't seem to soften, add 1/4 teaspoon baking soda to the soak water. Soak, thoroughly rinse and then cook as usual. The baking soda appears to soften the beans outer shell and allow the water to soak in more readily.

Lesson four:

Using Bean Flour

One last idea for using beans is bean flour. This may be the most versatile and healthful way to use beans yet. It also gives new life to old beans. Bean flour can be purchased, but for the purpose of being prepared, obtaining and using your own grinder is the way to go. Check with the model of grinder that you have to make sure it can handle beans. Some grinders require they are fitted with specialty grinding burr kit that can handle larger grains (corn) or beans. The Nugget Hand Grinders which we carry, have an optional stainless steel burr kit you can purchase. These were created to handle beans and corn easily. To find these click here.
Here are a few pointers regarding using beans for flour:

• You can replace up to 1/4 of the flour in any recipe with bean flour
• Beans when combined with whole grains form a complete protein and add additional nutrition and fiber.
• White beans (great northern, fava, navy) generally work best in baked goods.
• Use bean flour to thicken soups, stews, or to make your own “Cream of....soup”.  Many claim it tastes better and you can’t tell there are any beans in it.
• Reconstitute bean flours to make dips or fillings for other recipes.
• Darker beans (black beans, pinto, etc) work well for vegetarian “meat” loaf or patties. They also can be used in heavier baked goods with chocolate, such as cake or brownies.
• Black bean flour can be incorporated into an excellent tortilla recipe.

So you can see, cooking with beans does not have to be difficult. It is an inexpensive, healthful way to add to your meals--and your preparation.

When creating your food storage, please realize that variety is an important element to prevent dietary boredom. Because there are so many choices of beans and legumes (there are 100's of varieties), storing several different types will only add choice and nutrition to your meal-time experience. Coupled with a grain (barley, quinoa, rice, etc.) and a different seasoning or spice, you can prepare a delicious meal with a flair. We will cover in a future post ideas of seasonings to store to "spice" up your meals.

For additional resources, click here for some great bean recipes.

Just be aware that beans and legumes are such an important part of your food storage plan. Incorporating this versatile food in your everyday meals right now offers you double benefits: Delicious nutritional meals, as well as making economic sense. Use the money you save to purchase even more food storage, and you'll soon see your preparedness goals moving forward.

Water Purification

Water is a precious resource, and necessary for life. Wherever there is good health, you find clean drinkable water.  The number one concern (after determining physical safety) following a disaster, cited by The Red Cross, is providing a clean water supply. Often, the deaths from water borne illnesses can rival those of the original catastrophe. It doesn't have to be that way.

Obtaining clean water can be tricky if one has not planned for it. Waiting for the government or another agency to do it for you will probably be life-threatening and is simply not wise. However, putting together a plan and the supplies necessary for obtaining clean water can be an inexpensive and easy part of your strategy when you are prepared.

In my previous post, we discussed storing water. This is an essential part of your plan. It gives you a window of time, allowing you to use safe water for up to two weeks, while putting things into place to maintain a supply of clean, safe water for consumption. Make sure you have water stored first--then determine what method of purification will work best for you and your family. Thinking ahead and putting needed items away today--may save your life tomorrow.

There are several different methods of water purification, each with its own pros and cons. A combination of efforts is the most effective method of producing safe drinking water from rivers, lakes, streams, etc. Below is information giving a basic outline of several methods. 

COMMON WAYS TO DISINFECT WATER

IODINE 

Pros:

• Minimal storage space
• Easy to use
• Kills most bacteria and viruses

Cons:

• Unpleasant taste
• Ineffective against cryptosporidium
• Short shelf life
• Use with caution. Unsafe for pregnant women, and those with thyroid conditions.
• Does not remove chemicals
• Not recommended for long term use by Red Cross

Cost:

• Inexpensive

CHLORINE

Pros:

• Easy to obtain and use
• Kills most bacteria and viruses
• More effective than Iodine

Cons:

• Effects taste of water
• Ineffective against cryptosporidium
• Short shelf life (6 mo to 1 year in bottle form--2 years if stored in powdered form of Calcium Hypochlorite. Powdered form stable, but user must take proper precautions and know how to store and use safely.)
• Does not remove chemicals from water

Cost:

• Inexpensive

BOILING

Pros:

• Kills most bacteria and viruses
• Easy to do

Cons:

• Uses fuel--which may be scarce
• Time consuming. Many recommend a 10 minute boil.
• Higher altitudes require more boiling time
• Does not remove chemicals

Cost:

• Price could vary depending on fuel source and availability                                      

CERAMIC FILTRATION 

Silver Impregnated with Activated Charcoal

Pros:

• Removes/kills bacteria and most viruses
• Cryptosporidium, Giardia, E. Coli, and more removed
• Filters/removes 85-90% heavy metals and chemicals
• Gravity fed filtration systems typically filter 1 gallon per hour--water is ready for use
• Typical filter good for 5000 gallons or up to 1 year
• Has been used in the field (taken to disaster areas) and has proven track record of stopping and preventing water borne disease

Inexpensive DIY dome filter

Cons:

• Ceramic is breakable
• Do your research. All brands are not created equal.
• Requires periodic cleaning with soft brush.
• Requires replacement every 5000+ gallons (depends on how contaminated original water source is). 

Cost:

• Price varies depending on brand purchased.

There are additional gadgets available that can kill viruses and bacteria. The ones listed are the most common and readily available options. 

A Word About Chlorine

If water is treated with chlorine, use only plain fragrance-free bleach. To disinfect one gallon of water, use 1/8 of a teaspoon or 16 drops of household chlorine. Allow to stand 30 minutes before using. Be aware that liquid bleach has a shelf life of only 6 months to a year.

Powdered chlorine, or calcium hypochlorite, can be stored for several years. It can be obtained at pool supply stores, and make sure it does not contain additional chemicals. It is important to know exactly how to store it and how to use it, as it can be very dangerous. The EPA instructs one teaspoon calcium hypochlorite to 2 gallons of water. This makes the concentrated bleach solution (*Not intended for drinking). One part of this solution added to 100 parts of water is the proper ratio for disinfecting. That would equal one cup solution to 6 1/4 gallons of water. This website offers additional information on using calcium hypochlorite: http://www.instructables.com/id/Pool-Shock-for-water-Purification/
Just make sure you feel educated and understand how to use whatever you use, so you have a safe supply of drinking water.

Although chlorine kills bacteria and viruses and has helped our society maintain healthy water supplies, it too has its own effects on health. My own plan for drinking water includes using chlorine for disinfecting, and then filtering to remove the chlorine and other chemicals.

Whatever method you plan on, prepare today by obtaining necessary equipment/supplies. When the emergency happens and you are living it, be diligent in keeping your drinking water clean and free from disease causing organisms. Having a plan and following it will insure having a safe, reliable source of water, no matter what your circumstances.

Additional information on being prepared--including water, can be found at:
http://www.redcross.org/images/MEDIA_CustomProductCatalog/m4440181_Food_and_Water-English.revised_7-09.pdf

Water Storage

Water storage and ways to purify water are at the top of the list when discussing preparedness. In the event of nearly any emergency, we all need water. Water for drinking, cleaning, cooking, and washing. Without water--clean water--none of us could survive for very long. This blog entry is only going to cover the water storage bit. The next one will be on water purification. Since water is essential to life--information about both are very important to obtain and then put into practice.

Short Term and Long Term Plans

As I write about being prepared, you'll see I focus on having both a short term plan and a long term plan. A short term plan focuses on a two week or less event. The long term plan is for providing for ourselves and our families those necessities of life longer than two weeks. The short term plans usually allow us to live as close to our "normal" way of life as possible while shifting gears to get everything put in place for the long term plan.

 Water storage is no different. Short term, each family or household needs to store at least a two week supply of water. The absolute bare minimum would equate to 1 gallon of water per person per day. Ideally, 2 gallons of water per person per day would make life a little easier during a difficult time. So for a family of 4 that would equal 56 gallons for two weeks, if you were only storing 1 gallon per person per day---or 112 gallons at the 2 gallon per person per day. Even with the 2 gallon per person rule--it will still be a challenge, so the more you are able to store the better. 

If you live in an apartment or condo where storing as much water as is suggested is nearly impossible, store as much as you are able to. Your short term timing would then be less than 2 weeks. At least have 3 days worth. In this time perhaps you could find an alternate source of water, or relocate to your parents home where they have preparations. Just make sure you have a plan of some type, and know how long your supplies will last.

The long term plan is put into effect when it becomes evident that the water supply will not be restored in the near future. During your two weeks you are using your short term water supply, one of your first priorities will be to find another source of water. This could be a nearby lake, river, irrigation ditch (if water is flowing), or even digging a well. The long term plan also involves having adequate containers and a system of obtaining the water, and transporting it. It would be nice if you've already thought on the possible options in advance.

Water Storage Containers

55 gallon drum

There are many water storage containers on the market that work well in obtaining the needed water. Here are a few ideas:

• Most common are the 55 gallon blue drums. 
• Stackable tanks which hold 275 gallons. These can be found at farm supply outlets. 
• Smaller 15 or 20 gallon barrels
• Even smaller, and portable 2.5,  5 or 10 gallon containers. (Just remember one gallon = 8.34 pounds.)
• Juice or 2 liter pop containers, or glass bottles. Do Not Use Milk Jugs.

If using previously used containers, make sure to clean them out with hot soapy water first. Then rinse, rinse, rinse. A solution of 1 Tbsp plain bleach per gallon of water for the final rinse will make sure your container is sanitized. 

Once your cleaned container are ready, fill with tap water. Municipal City water has sufficient chlorine to maintain clean water in your container, so no additional chlorine for storage is needed. Ideally, you would change the water in your container ever 6 months--but realistically if you did it every year that would be sufficient. 

First Things First

If you find yourself in a natural disaster, such as an earthquake, where the city water supply is most likely contaminated, you need to protect the water you do have in your home. Go to the water main valve coming into your house and shut it off. If you don't have a shut off valve in your home or don't know where it is--go to the main valve where your water meter is in your yard and turn off the water at this point. Ideally, after reading this, you will find these shut off valves today so you'll know where to go and what to do easily in case of an emergency. That will at least save you one headache.

Hidden Water Storage

Additional water can be found in the following places in your house:

• Water heater (typical water heaters hold 40 gallons.) You need to turn off gas or electricity to water heater first. Open valve at bottom of tank, and fill containers.
• Toilet tank (the back part of the toilet--not the bowl. Cannot be used if you use cleaning chemical additives.) Could be used for cleaning or if filtered or boiled could be used for drinking.
• Water pipes. To obtain water from your pipes, turn on water faucet at highest level in house. A small trickle should result, then air will flow into the pipes. Now go to the lowest faucet in your home, and turn the faucet on. Have containers ready to fill. 
• Ice Cubes. Don't forget the ice cube trays or container in your freezer. Empty them into a pitcher and cover for later use.
• Swimming Pool. This water can be used for cleaning, but do not use for drinking unless you have a way to filter the chemicals out.
• Water Bed water also should not be used for drinking, but would be OK for cleaning.
• For more detained information on obtaining hidden water storage go to: http://www.wikihow.com/Find-Water-in-an-Emergency

In Conclusion

Something as important as having water to drink should not be left to chance. Start today. Do what you can. Even if it isn't the ideal--so something. Your life and the lives of your family may depend on it. Think ahead, and be prepared. Then whatever happens can be an adventure, and not a catastrophe. 

Stackable 275 gallon tanks are ideal if you have the space

Greetings!

Greetings! to everyone in the Garden. This blog is intended to be a resource to all who are interested, in ideas for self-reliance and preparation. I hope in coming weeks and months that this blog will be filled with interesting ideas on how to get started with food storage, creative ways to use it, how to cook without power, water purification options, and other reliable principles that can assist families and individuals in preparing.

The question may be, preparing for what? In this day and age there are multiple scenarios which could arise. However, I think for the sake of practicality, I'll be focusing on the basics. For example, having and knowing how to use food storage, or having savings put aside, or having alternative ways to cook, or ways to purify water could help in such situations such as: the loss of a job; inflation; power outages; earthquake;  fires, or floods. Some of these events have happened in our family, and to people I personally know. Having a plan and implementing it now, along with learning how to use food storage and equipment will help each person and family be prepared as well as cutting down on stress should an event arise.

The imagery of a gardener comes to mind when thinking of our quest to be prepared. A gardener needs to make a plan of what, where, and how to plant his seeds before the spring comes. Then he must actually prepare the ground and plant the seeds if he hopes to get any type of produce. Watering and weeding and preserving the harvest are essential to protecting his investment. If all is done right, a bounteous harvest can be expected. In our grandparents day (or maybe great-grandparents) this was essential for their survival.

In all reality, our day in not much different. To be self-reliant in this day and age it is imperative that we make a plan, store what is needed, learn how to use what we have, how to produce, and gain new skills. Not much different, in many ways, than our industrious gardner. Hence the name: Preparedness in the Garden.