how do I make shelf stable cooked legumes in vacuum sealed bags at home?
If you want to shelf store the cooked legumes in plastic, you need to buy boilable pouches
They are a great space saver, and somewhat environmentally friendly as the oil/energy required to make one glass preserving jar can make 50 to 100 of these bags. And how many preserving jars survive 50 times without breaking!
You will find plenty of sources on the Internet, typical prices $50 to $200 per 1000
The process varies from each bag supplier and vacuum system, but is similar to normal home preserving
If you get the foil lined (light proof) pouches they will preserve food for many years
This process is popular in NZ and AU, but as I have just discovered, not so in the USA? So it maybe easier to order from here
The energy, weight, and space saving of plastic pouches is significant
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According to the National Center for Home Food Preservation you need to process beans in a pressure canner for a fairly long time. Its very unlikely that your home vacuum sealer's bags can take the elevated temperatures in a pressure canner.
Also, if there is even the slightest leak in the vacuum bag (after its come out of the pressure canner), there is a risk of botulism.
In other words, you can't make these at home. You need to use traditional home canning equipment (e.g., mason jars) instead. If you want bags of beans, I suggest freezing them; beans keep fairly well frozen.