The dried leaves are stored in a dark and dry place. To do this, use tight-fitting glass or ceramic containers. Conclusion

Conveniently, cooking reduces the beans’ antinutrient content. For example, soaking and boiling beans effectively reduces their antinutrient content. Germination and fermentation also help significantly ( 4, 13).I use a combination of sun and oven drying, making use of any residual heat from dinner or the day's baking. And I always turn the oven off before going to bed or leaving the house. This way it takes me roughly 3 days. Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they’re done. If you’re running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)

After a day of soaking, the leaves are rolled up in tubes and wait until they begin to secrete juice. Bring the pot to the boil for about 5 minutes, then reduce to a simmer for about 20 minutes with the lid partially off until the beans soften. BPA: Many canned foods contain Bisphenol A (BPA), a chemical that may cause adverse health effects. By cooking your own beans, you avoid exposure to this potentially harmful substance. A note on freezing: If you’re using freezer bags, remove all the air and store them flat to maximize storage space. If you’re using containers or jars, leave room at the top for expansion. To play it safe, initially freeze containers with the lids loosened, then tighten them once the beans are frozen. Store them in containers or freezer-safe bags 🧑‍🍳 Top tips

Cover as much skin as possible in cold or windy weather. Harsh weather can be especially drying to skin. Scarves, hats, and gloves or mittens help protect your skin when you're outdoors.