I would put them in water to soak overnight, then put them into a large pan
(depending on how many you have) and cook them. Then I would put them in
quart jars and can them. Pinto beans and purple hull peas tasted really
good that way. I canned soup, ham and beans, beans and ham hocks, and
several others. If it taste good out of the pot, it will taste good canned.

Dwayne

"Phred" > wrote in message
...
> G'day mates,
>
> Just excavating the dimmer recesses of the kitchen cupboard tonight
> and came across several of those 500 g retail plastic bags of various
> dry peas, beans, lentils, etc., which I'd forgotten about.
>
> Several are actually pretty close to their "Use By" dates: probably
> should just chuck them out, but thought it could be good practice for
> life as a pauper if I did something more useful with them!
>
> Some sort of concoction based on bacon bones springs to mind -- but it
> would need to be a pretty thick "soup" to make much impression on the
> collection of dried seeds in the cupboard.
>
> Anyone got any suggestions for a brew based on these things? Would be
> happy to freeze a quantity of the result, if that would be acceptable.
>
> I've done a google, and there are 107,000 responses to the query
> "bacon bones soup", but I think I need a more concentrated brew than
> any of the soups I checked out, if I'm to make much of an impression
> on my horde. Has anyone successfully made such a product at home that
> was still acceptable after reconstituting from the frozen state?
>
> Thanks for reading. Thanks in advance for any useful suggestions.
>
> Addendum:
> The items closest to "dead" a Dried Peas ("Blue Boilers"), Red
> Lentils (split), Green Lentils (whole), and one of those commercial
> "soup mixes" with mixed peas, barley, and lentils (mostly barley!).
>
> Other things available a Lima Beans, Red Kidney Beans, and Black
> Eye Beans (I think the last is a cultivar of cowpea [_Vigna_ sp.]).
>
> Cheers, Phred.
>
> --
> LID
>