My aunt forwarded this link to me about putting enough food back for an entire family. I thought that some might like to see this recipe and article.
Before I start, as I always do, I put out there that I don’t think of myself as a “prepper.” In my life I have seen enough hard times to know that everyone should put things back to cover themselves and their family in case of hard times. Times such as a job loss, downturn in the economy that makes meeting bills almost impossible, weather issues where resupply of food isn’t timely, etc. There are just too many instances where having food and supplies put back is necessary. I guess if you are waiting for the end of times, this article would be good for you too.
I would also like to point out that I AM NOT A NUTRITIONIST AND DID NOT WRITE THIS ARTICLE. If you have any comments against the veracity of this article then follow the link that it come from and argue it out with them. It is important to mention that even if you only do this for supplemental purposes, you can use the dried beans for a multitude of other purposes. Dried beans can be ground into flour and uses as such or even ground up with water to become a butter or oil substitute.
This plan is THE fastest, cheapest and easiest way to start a food storage program. You are done in a weekend. AND there are no hassles with rotating. Pack it and forget. It’s space efficient – everything is consolidated into a few 5-gallon buckets. You’ll sleep content in knowing that you have a one-year food supply on hand for your family should you ever need.
With the exception of dairy and Vitamin B12, this bean soup recipe will fulfill all your basic nutritional needs. It won’t fill all of your wants, but using this as your starting point, you can add the stuff that you want.
All of the food and storing supplies listed below plus 2 55-gallon recycled barrels to be used for rain catchment cost me $296, including taxes. I purchased rice, bouillon and salt from SAM’s Club. You can buy small bags of barley at the grocery, but if you don’t mind waiting a few days, special ordering a bulk bag from Whole Foods was cheaper. All of the beans I purchased from Kroger’s in 1-lb bags. Buckets, lids, Mylar bags and rain barrels were from the Lexington Container Company. Their prices are so good, with such a great selection that it’s worth a drive even if you are not in the local area. I went on a second-Saturday of the month because that’s when they host free food storage courses taught by Suzanne, an energetic, delight of prepping wisdom. http://www.lexingtoncontainercompany.com/
What you need:
8 5-gallon buckets
8 large Mylar bags
8 2,000 cc oxygen absorbers
8 gamma lids
A handful of bay leaves
90 lbs. of white rice
22 lbs. of kidney beans
22 lbs. of barley
22 lbs. of yellow lentils
5.5 lbs. of split green peas
5.5 lbs. of garbanzo beans
1 lb. of salt
A big box of beef and chicken bouillon.
A measuring cup
What you’ll do
Install the gamma lids on the bucket and insert Mylar bags. Place 2 or 3 bay leaves in the bottom and fill the buckets, adding more bay leaves after each 1/3 to full. Place an oxygen absorber in the top. Label buckets with the contents and date.
- 3 buckets with rice (shake it down good. Get it all in there!)
- 1 bucket each of kidney beans, barley, and yellow lentils
- In 1 bucket store the split green peas, garbanzo beans, salt, measuring cup and bouillon. (I removed the bouillon from the box and vacuum sealed it as bouillon contains a small amount of oil.)
- Yep, that’s a total of 7 buckets, so far.
I place a broom handle across the bucket and wrap the ends of the Mylar bag over the broom handle to give me some support. Then slowly and smoothly run a hot iron over the Mylar bag to seal all except the last 2 inches. Then I press out as much air as possible before sealing the remaining 2 inches. Make sure your Mylar is completely sealed from end to end. Now, stuff the bag into the bucket and rotate the gamma lid into place. This will protect your food for about 25 years. You’ll have excess Mylar bag at the top. Don’t cut it off, that way if you have to cut it open to get into it, you have enough bag remaining to reseal.
Where you’ll put it
It’s pretty easy to find a place for 7 to 8 5-gallon buckets even in the smallest of apartments. Discard the box springs and lay the kid’s mattress on top of the buckets, line the back of a large closet with the buckets. I made a couch-table by stacking buckets two high between the couch and the wall. The buckets are about 6” taller than the back of the couch. Add a shelf and drape and it looks fine; a convenient place for a lamp and books. Get creative.
Making your bean soupMeasure out · 8 oz of rice · 2 oz of red kidney beans · 2 oz of pearl barley · 2 oz of lintels · 1 oz of split green peas · 1 oz of chick peas/garbanzo’s
Add 6-7 quarts of water. Add bouillon or salt to taste. Then add any other meats, vegetables, potatoes or seasonings you have on hand. Bring to a boil and then let simmer for two hours. You should have enough to feed 4 people for two days. This is thick and hearty. You will be warm on the inside and full with one large bowl. Kids usually eat half a bowl.
When the emergency is over
This system allows you to open the Mylar bags, retrieve as much of the ingredients as is needed and then reseal everything after the emergency has passed. Just be sure to replace the ingredients used so that you always have a one-year supply.
The 8th bucket – other stuff I would want
This list isn’t included in the $300. This falls into the “what I want” category. As money and resources became available, I’d just go crazy adding all of my indulgences, starting with coffee! You can add what you want, but I’d fill it with:
- Dry onion. Let’s face it, what’s bean soup without onion! Sprinkle on the onions just before serving.
- “Just add water” cornbread mix packets. I just can’t eat bean soup without cornbread.
- Beef jerky and Vienna sausages. Add protein and zest to the bean soup
- Instant oatmeal. Do you really want bean soup for breakfast? Freeze the oatmeal for 3 days before packing to kill any bugs.
- 10 lbs of jellybeans. Now, don’t laugh – it’s a bean. Jellybeans don’t melt like chocolate might. The high sugar content is quick energy, and a morale booster – with just enough of a high to help you over the really bad days. Easter is about here – stock up!
Before you fill the 8th bucket
Buy small bags of the ingredients and fix a big pot of bean soup for dinner. Eat the leftovers the second night, and 3rd night, until it’s all gone. Find out now – rather than later – what your family might like to add to it. Anything tastes great the first meal, but quickly becomes boring after the 3rd or 4th repeat. Don’t wait until the emergency happens to discover what you SHOULD have stored in your 8th bucket. … Maybe some Beano!
Again, I am not saying that I believe there will be some “End of the World as We Know It” type event. I am saying that everyone has a responsibility to take care of themselves and theirs in case of a disaster so planning ahead is a very responsible thing to do.
I will be putting this pile of chow together in the next few months to enhance my current food supplies. One doesn’t know what may or may not happen so having the extra food on hand if uninvited guests show up, things go bad for a long time, or you just want to outfit your camper with a food cache this recipe is a good way to do that inexpensively.
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Your survival food calories math is wrong.
8 oz rice, plus 8 oz beans, is 2000 calories.
4 people, 2 days, that is 250 calories per person, per day.
Can’t survive on that.
Quadruple the amount of rice in the soup, and increase the amount of water and bouillon. That equals one day of soup for four people, at 1250 calories per person, per day.
Increasing the rice gets you much closer to the protein balance you need, because ounce per ounce, rice has one quarter the protein of beans, hence the 4 to 1 ratio. Rice is great for calories, not protein.
Also, you need cooking oil. Nerve damage occurs if fats disappear from a diet. A tablespoon a day is all you need, so five gallons will cheaply meet the annual needs of a family of four.
Considering that I am not a nutritionist nor have I ever claimed to be one, I will have to assume that you calculations are correct. The original article I linked to and copied for ease of reading should have taken that into consideration I would guess.
Considering that 2 oz of dried beans is about the same caloric value as 1 cup of cooked beans (link) it seems that quadrupling the rice would be a much worse choice than increasing bean volume just taking “bang for your buck” into account.
Thank you for pointing that out. I would like to point out that any old cooking oil might not be the right choice if you were looking for best nutrition. It would have to be some sort of animal fat based oil, if you were looking at “bang for your buck” in this regard as well.
Then again, I am not a nutritionist and am only getting information from online sources.
I’d like to know when putting the beans in the bucket,
are you leaving them in the package they come in or
are you removing them from their bags and putting
them in the maylar bags as one
I have done it both ways. They have only been sitting for about 5 years all packaged up, but I have a sneaking suspicion that “double bagging” is probably the safest method.