Long term storage (years) in mylar bags with oxygen absorbers in the bags with the beans. Seal it up and store it in a specific pantry tote for dry goods.
Short term storage (less than 1 year) is in 1/2 gallon mason jars. I really want to get some of the 2-gallon anchor hocking sealable jars so that I don't have to constantly refill my 1/2 gallon jars.
Quick tip on the super-dry beans: you need to soak them way longer than normal. For "regular" pintos, I soak overnight, which is 8 to 10 hours and then cook as you normally prefer.
For really old, super hard beans, I soak in the fridge for 2 days or more. 1 day soaked, rinse all the beans and refill the water, and then one more day soaking. 48 hours. Then, cook as normal. You will definitely notice a quality drop in beans that are 10 to 15 years old. Let your spices and / or vegetables that you add do some heavy lifting for flavor.
My go-to recipe for old beans is to make more of a thin sippable broth, so a lot of my beans get pureed after they are cooked, so that may also be a factor.
Good luck!
Fuck you.
I just snorted in a meeting! How am I supposed to appear to be professional if you drop grenades in the comments like that?!?
(Good job)