Storage
In an open plastic bag, fresh capuchins will keep for 4 days in the fridge. In a cool place of around 12-14°C, they will keep for around 2 days.

You can also store capuchins in the freezer. At a minimum of -18°C, cooked capuciners will keep for up to 12 months in a tightly sealed plastic bag or container. Fresh capuciners should be blanched for about 4 minutes before freezing.

Store dried capuciners in a cool, dry and dark place. They will keep for at least a year this way. After more than a year, the skin hardens a bit and you need a longer soaking and cooking time.

Store capuchins in glass in a dark place to avoid discolouration. They turn black under the influence of daylight. Once the jar or can has been opened, capuchin will keep for a few days in the fridge.

Preparation
Remove fresh capuciners from the pod and cook them for about 10 minutes.

You do not need to thaw frozen capuciners before cooking or stir-frying.

Canned or glass capuciners only need to be heated for a few minutes.

Soak dried capuchins first in plenty of water for 8 - 12 hours and then boil them in the soaking water for 1 - 2 hours. The soaking times depend on the age of the beans and can be checked by tasting. The older the capuchins, the longer the soaking time.

Do not eat capuchins raw. They naturally contain a toxic substance that becomes ineffective when cooked.

Storage times

Fresh marrowfruit
Cool place: 2 days
Refrigerator: 4 days
Deep-freeze (first blanch for 4 minutes): 12 months

Cooked marrowfats (leftovers)
Refrigerator: 2 days
Deep-freeze: 3 months

Dried beans
Refrigerated: 1 year

Capuciners tin/glass
Unopened: see best-before date
Opened: 2 days

Preparation times

Fresh capuchins
Cooking: 10 minutes

Capuchins, tinned/glass
Heating: a few minutes

Dried capuchins
Soaking: 8-12 hours
Cooking: 1-2 hours

Cleaning capuchins

See preparing.