After browsing through previous threads on "expiration", and not finding a thread on this subject, I have started (maybe restarted) one.
I recently read two different opinions on cooking beans - one stated that older beans will take longer to cook, and if they are too old, may never get done, and the other said to throw out beans that are older than one year old.
I have various beans in storage (never been used - either still in their same plastic bag originally packaged in (kidney beans, chick peas, lentils, chana dal or split yellow peas, another kind of yellow dal - maybe toor dal - at this point, I'm not sure what I bought!!) or in a glass bottle (split peas). These beans are all at least one year old, and some may go back to previous presidential administrations if you know what I mean.
They still look the same to my unskilled eye - that is, the same color, look, and texture.
Are they still ok to use?
At what point, other than the obvious signals, should beans such as these be tossed?
(I onced cooked chick peas from scractch, and that one long adventure redirected me back to canned beans, that is, until I recently discovered that a pressure cooker can greatly shorten the cooking time.)
And although not directly bean related, the aspect of potential gas exploding got me thinking about my souvenir collection of baking powder and baking soda. Any comments on how long these aids can be used (both are still sealed in their original unopened containers, the powder in a can, the soda in a carton box) before they become ineffective?
If these items are used past their active life span, one's cooking experience could result in a "non-event."