Grit beans, peas, and lentils
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Tagged: corn bean pea lentil grits
Like corn grits that rehydrate for easy grit cereal or corn muffins, … grinding your whole peas, beans, and lentils into grits, has great reasons for a prepper. Legume grits save immense volume, and save massive time rehydrating concrete-dry whole beans, peas, and lentils, that refuse to reydrate, soften, and become edible. Grind and place these products into small brick vakpaks (or canning jars and lids) keeping the product stable. Far easier later, cooking the product with some lye water for soft refried beans. Lye water breaks down the long-chain sugar fart carbohydrates. Pea soup is easier to make. DOuble grinding into FINE grade, you properly make into bean, pea, and lentil powder (maximum volume, minimized storage) for use as soup, stew, and sauce thickeners.
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