How? Chickpeas and kidney beans seem to turn really quickly and I like them a salad so I don’t use a but a handful and then I throw the rest out.
I’ve kept them in the fridge for three or four days without any problem. How long are you trying to keep them?
You could freeze them.
Well, I was trying to a keep them a week-10 days. I don’t eat a salad every day. Will keeping the liquid on them help?
I would try putting them into a resealable container (like Tupperware), but I don’t think that’ll get you much more than about 4-5 days out of it. Freezing, as mentioned above, is a better solution, but will alter the texture of the beans after defrosting.
I wonder if storing them in heavily salted water will act as a preservative. Then you could rinse the portion you want to eat before serving. I just went through a quart jar of lupini beans that were in a very salty brine, but tasted fine after they were rinsed. The jar lasted three or four weeks without any degradation of flavor. The skins seemed to keep the meat from getting inedibly salty. I bet canned chickpeas and kidneys would behave the same way. Maybe it was the other crap they throw in that brine that was the real preservative, but it’s worth a try.
In any case, don’t throw out the leftover beans. If you’re worried about spoilage after a couple of days, rinse the beans, sprinkle them with cumin, maybe a drizzle of olive oil and lemon juice, and enjoy your instantly delicious side dish.
Yeah, you gotta watch your beans, ‘cause once that can is opened, they’ll scatter every which way. When I’s a younger man, I worked as a bean wrangler on my uncle’s bean ranch and it’s a hard life, I tell you, but you keep a firm hand on your reigns and a confident “yip-yip” in your voice and the beans’ll respect you. There was this one time, though, when a bean-buck just wouldn’t fall into the herd, kept raisin’ an awful fuss. I hadda shoot him and let me tell you, not day goes by when I’m eatin’ a chili-dog when I don’t think of that moment.
I was wondering about this, as well. Looking it up, it looks like the brine for lupini beans is a quarter cup salt per gallon of water so, scaling it down to a cup it would be about 3/4 teaspoon of salt for 8 oz of water. So, worth a shot, I suppose.
With the chickpeas you could certainly repurpose them into hummus, which freezes well without affecting the texture as much as whole chickpeas.