How should you store dry legumes and how cooked legumes?

Storing Dry Legumes (Beans, Lentils, Peas):

* Best Container: Airtight containers (glass or food-grade plastic) are ideal. You can also use resealable freezer bags, but make sure to squeeze out all the air before sealing.

* Location: Store in a cool, dark, dry place. The pantry is usually perfect. Avoid direct sunlight or heat, which can affect their flavor and nutritional value.

* Shelf Life: Dry legumes can last for several months or even a year (or longer!) if stored properly. To check for freshness, give them a sniff - they should smell neutral, not musty or rancid.

* Tip: For extra freshness, consider storing your legumes in the freezer. They'll last even longer!

Storing Cooked Legumes:

* Cool and Refrigerate: After cooking, allow legumes to cool completely to room temperature before refrigerating. This helps prevent bacteria growth.

* Storage Options: Use airtight containers or resealable bags.

* Refrigeration: Refrigerated cooked legumes will keep well for 3-5 days.

* Freezing: For longer storage, you can freeze cooked legumes in airtight containers or freezer bags. They'll last for 2-3 months in the freezer.

Important Notes:

* Check for Spoilage: Always inspect legumes before using them, both dry and cooked. Discard any that have mold, a strong odor, or a change in texture.

* Soaking: Soaking dry legumes before cooking helps them cook faster and reduces the risk of digestive issues.

Following these tips will help you enjoy fresh, flavorful legumes for a long time!