Bulk legumes allow you to see the product itself before you buy, but that doesn't mean you can judge everything by appearance alone.<\/p>\n\n\n\n
At the store you can check if the seeds look clean and uniform, while at home proper storage is what will largely determine how practical they will remain in cooking.<\/p>\n\n\n\n
The key is to buy the amount you actually use and know when each legume entered your cupboard.<\/p>\n\n\n\n
A jar of lentils that you remember when it was purchased is much easier to manage than three anonymous containers that have been left in the back of the cupboard without a date.<\/p>\n\n\n\n
When you have legumes in bulk in front of you, start with what you can actually control.<\/p>\n\n\n\n
Look to see if the product is clean, if there are many broken pieces, if you see any foreign bodies, and if the overall picture is relatively uniform.<\/p>\n\n\n\n
This does not mean that each seed must be exactly the same as its neighbor.<\/p>\n\n\n\n
Legumes are agricultural products and slight physical differences in appearance are not unusual.<\/p>\n\n\n\n
What you want to avoid is obvious moisture, mold, insects, or anything that shouldn't be with the product.<\/p>\n\n\n\n
Uniformity mainly helps in cooking.<\/p>\n\n\n\n
If a container has very different sizes or a lot of broken seeds, it is more likely that they will not all cook the same way.<\/p>\n\n\n\n
The color must also be normal for the specific legume, with no obvious signs of spoilage or moisture.<\/p>\n\n\n\n
But you don't need to look for the "shiniest" or most impressive product.<\/p>\n\n\n\n
Appearance is only one part of the choice.<\/p>\n\n\n\n
It is useful to know exactly which legume you are buying and, when information is available, its origin or harvest.<\/p>\n\n\n\n
You don't need to turn the purchase into an interrogation.<\/p>\n\n\n\n
As long as you can recognize what you are getting and don't rely on vague descriptions.<\/p>\n\n\n\n
If you often buy different beans or lentils, the correct name has practical value later in the kitchen.<\/p>\n\n\n\n
Two batches that are very similar may behave differently when boiled.<\/p>\n\n\n\n
The age of the legume and how it has been stored can affect how easily it softens.<\/p>\n\n\n\n
That's why it's not worth judging a legume just by whether it "looks fresh.".<\/p>\n\n\n\n
The real test is how it behaves when you soak and cook it.<\/p>\n\n\n\n
The best choice is not necessarily the one that fills the biggest bag.<\/p>\n\n\n\n
It's the one that suits how you cook.<\/p>\n\n\n\n
If you use lentils every week but fava beans once in a while, it makes sense to buy different quantities.<\/p>\n\n\n\n
Bulk buying allows you to do just that.<\/p>\n\n\n\n
There's no reason to fill the cupboard because a product keeps for a long time.<\/p>\n\n\n\n
The longer a legume is left dry, the more likely it is to require more soaking or boiling.<\/p>\n\n\n\n
So if you cook a particular legume rarely, it is more practical to buy less and replenish it when needed.<\/p>\n\n\n\n
Harvest information can help you understand how fresh the product is.<\/p>\n\n\n\n
It does not in itself mean that one legume is "better" than another.<\/p>\n\n\n\n
It's just another useful piece of information, especially when you want to organize what to use first at home.<\/p>\n\n\n\n
The most common mistake is made after the purchase.<\/p>\n\n\n\n
The bag is opened, left half-closed on a shelf, and a few weeks later no one remembers when it was purchased.<\/p>\n\n\n\n
Dried legumes need a clean, dry container that closes tightly.<\/p>\n\n\n\n
There's no need for anything complicated.<\/p>\n\n\n\n
It is important to limit contact with moisture and protect the product from insects and cabinet odors.<\/p>\n\n\n\n
Glass or other suitable food containers with lids are a practical choice.<\/p>\n\n\n\n
If the container is opaque, write on the outside what it contains.<\/p>\n\n\n\n
Even better, note the date of purchase.<\/p>\n\n\n\n
This little piece of paper avoids the classic "are these beans from last year or this year?".<\/p>\n\n\n\n
Choose a cool, dry and dark spot.<\/p>\n\n\n\n
Avoid cabinets right next to the oven or above areas with a lot of steam.<\/p>\n\n\n\n
Moisture is what you most want to keep away from the dry product.<\/p>\n\n\n\n
Closed containers are the basic protection, because they don't let anything in or out.<\/p>\n\n\n\n
Check the containers every few weeks, especially during the warmer months.<\/p>\n\n\n\n
Do not fill an old jar with new legumes, so that a problem in the old quantity does not transfer to the new one.<\/p>\n\n\n\n
If you find insects in a container, do not use it, clean the cabinet thoroughly and check the adjacent products as well.<\/p>\n\n\n\n
Better not.<\/p>\n\n\n\n
If you have some from a previous purchase, use it first and keep the new quantity separate.<\/p>\n\n\n\n
This way you know which product is older and you don't end up mixing batches that may need different cooking times.<\/p>\n\n\n\n
As a general rule of thumb, dried legumes retain their best cooking quality for about a year from purchase.<\/p>\n\n\n\n
This is not a guarantee nor does it mean that after this point the product should automatically be thrown away.<\/p>\n\n\n\n
Older legumes cook normally, but often require more soaking and longer boiling time.<\/p>\n\n\n\n
If you have an older bag in the cupboard, check its condition first and then adjust the cooking.<\/p>\n\n\n\n
The first thing you usually notice is that the legume has a harder time softening.<\/p>\n\n\n\n
There it doesn't help to insist on a boiling time that you were used to with another batch.<\/p>\n\n\n\n
Allow more time for soaking and check the texture while it is boiling.<\/p>\n\n\n\n
The pot is more reliable than the clock.<\/p>\n\n\n\n
If you see obvious mold, excessive moisture, insect infestation, or other obvious deterioration, do not use the product.<\/p>\n\n\n\n
In these cases there is no reason to try to "save" the quantity.<\/p>\n\n\n\n
Once the legumes have been cooked, the rules change.<\/p>\n\n\n\n
We are no longer talking about a dry pantry product but about cooked food.<\/p>\n\n\n\n
As a general guideline, refrigerate them within 2 hours of cooking.<\/p>\n\n\n\n
Transfer them to a closed container and do not leave the pot on the counter all night.<\/p>\n\n\n\n
Cooked legumes are best consumed within 3 to 4 days.<\/p>\n\n\n\n
This also fits in well with weekly planning.<\/p>\n\n\n\n
You can, for example, boil a quantity of chickpeas or beans, use part of it on the same day and the rest in a salad or other recipe in the following days.<\/p>\n\n\n\n
If you know you won't use them within that time, freezing is a more practical option.<\/p>\n\n\n\n
Freezing is especially useful if you are boiling larger quantities.<\/p>\n\n\n\n
Instead of putting the entire contents of a pot into one huge container, divide it into quantities that correspond to approximately one future use.<\/p>\n\n\n\n
So you don't have to defrost more than you really want to.<\/p>\n\n\n\n
Think about how you cook.<\/p>\n\n\n\n
If you usually use beans for a casserole or chickpeas for a salad, freeze them in corresponding portions.<\/p>\n\n\n\n
Note on the container what it contains and when it was put into the freezer.<\/p>\n\n\n\n
There's nothing worse than an anonymous frozen container that six weeks later looks like all the rest.<\/p>\n\n\n\n
You can freeze them drained when you know they will later go into a salad or a recipe where you will add your own liquids.<\/p>\n\n\n\n
If they are intended for soup or stew, a little of the cooking liquid may seem practical.<\/p>\n\n\n\n
The important thing is that the container is suitable for freezing and well sealed.<\/p>\n\n\n\n
You can let them thaw in the refrigerator.<\/p>\n\n\n\n
If they are going straight into soup, you can also add them frozen to the pot and continue cooking there.<\/p>\n\n\n\n
This way you avoid an unnecessary intermediate step.<\/p>\n\n\n\n
Cooked legumes can be kept in the freezer for several months.<\/p>\n\n\n\n
For best texture, it is best to use them within about 2 to 3 months.<\/p>\n\n\n\n
And here we are talking about general guidance and not an absolute guarantee.<\/p>\n\n\n\n
The date helps you use whatever went into the freezer first.<\/p>\n\n\n\n
If you frequently freeze legumes, this simple habit makes a big difference.<\/p>\n\n\n\n
Instead of searching for what each container might be, you know exactly what you have and how long it's been there.<\/p>\n\n\n\n
If you have lentils, chickpeas, fava beans, and different beans in the same cupboard, organization is worth more than just another jar.<\/p>\n\n\n\n
Put the name and date of purchase on each container.<\/p>\n\n\n\n
Use the oldest quantity first.<\/p>\n\n\n\n
This way you reduce the chance of discovering after a long time a half jar that no one remembered existed.<\/p>\n\n\n\n
Legumes for very different uses can coexist in the same cupboard.<\/p>\n\n\n\n
Evros thin lentils are suitable for soups and salads, while red lentils melt and thicken soups and purees.<\/p>\n\n\n\n
Serres chickpeas can go from hummus to baked goods.<\/p>\n\n\n\n
Serres fava is the base for a creamy fava.<\/p>\n\n\n\n
Medium beans from Serres, black beans from Larissa, red mullets and red beans are used in stews, salads and baked dishes.<\/p>\n\n\n\n
There are also Tripoli beans, peas and pigeon peas for other culinary uses.<\/p>\n\n\n\n
The correct criterion is not which legume is "better".<\/p>\n\n\n\n
It's what suits the dish you want to make.<\/p>\n\n\n\n
At Bakalokarpos, at 92 Kypselis Street in Athens, you will find the legumes mentioned above and you can choose based on the food you want to cook.<\/p>\n\n\n\n
You can come to the store or see all the products online. our legumes<\/a>.<\/p>\n\n\n\n After purchase, things are just as simple: a clean, closed container, a dry cupboard, and a date to remind you when you got them.<\/p>\n\n\n\n This article is intentionally left in the market and in storage.<\/p>\n\n\n\n For recipes, see our recipes with chickpeas<\/a>.<\/p>\n\n\n\n For red lentils, read What is red lentils and how is it cooked?<\/a>.<\/p>\n\n\n\n For bean varieties, see our guide to beans<\/a>.<\/p>\n\n\n\nMore about cooking legumes<\/h2>\n\n\n\n
New harvest<\/h2>\n\n\n\n