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Grains, Beans & Pasta

Dry rice, pasta and beans are shelf stable for a long time when kept sealed and dry, but they can attract pantry insects or absorb moisture. Cooked grains, beans and pasta are far more perishable and need refrigeration like any other cooked food.

Grains, Beans & Pasta
FoodPantryFridgeFreezer
Amaranth(2 kinds)4 months8 months
Barley(2 kinds)6 months12 months
Beans1 to 2 years
Buckwheat(2 kinds)2 months4 months
Bulgur6 to 12 months
Dry egg noodles2 years
Farro(2 kinds)6 months12 months
Fresh pasta1 to 2 days2 months
Lentils1 year
Millet(2 kinds)2 months4 months
Mung bean(3 kinds)4 to 6 weeks
Oats(2 kinds)4 months8 months
Pasta2 years
Peanuts(3 kinds)3 yearsKeeps indefinitely
Peas1 year
Quinoa(2 kinds)2 to 3 years
Refried beans3 years
Rice(2 kinds)2 years
Rye(2 kinds)6 months12 months
Sorghum(2 kinds)4 months8 months
Spelt(2 kinds)6 months12 months
Teff(2 kinds)4 months8 months
Tortillas(2 kinds)3 months6 months
Whole wheat bread(2 kinds)3 to 5 days3 months

Signs grains, beans & pasta have gone bad

  • Small webbing, moths or beetles inside the bag or container
  • Musty or damp smell instead of a neutral, dry one
  • Clumping together from moisture getting into the package
  • Cooked pasta or rice turning sticky, slimy or sour smelling
  • Visible mould on cooked beans or grains left too long

Storage habits

Store dry grains, beans and pasta in airtight containers in a cool, dry cupboard away from the stove. Once cooked, refrigerate in a shallow covered container within two hours and use within about four days. Freeze cooked portions for longer storage and thaw in the fridge before reheating.

Questions people ask