How to deal with small black worms in red beans

Red bean black worms can generally be treated by freezing, sun exposure, sealing, and other methods. Small black worms are mostly bean weevil pests, mainly killed by high temperature, low temperature, or air isolation methods.

1. Freezing treatment

Put the insect infested red beans into sealed bags and place them in the freezer compartment of the refrigerator. The low-temperature environment can effectively kill the eggs and adults. The freezing temperature should be maintained at around minus 18 degrees Celsius for at least 48 hours to ensure the effectiveness of pest control. After processing, dead insects need to be screened out, and red beans can still be consumed after washing and drying. This method is suitable for small amounts of red beans and does not damage the nutrition of legumes.

2. Sun exposure

Spread the red beans flat in a dry container and expose them to direct sunlight for 6-8 hours. High temperature and ultraviolet radiation can kill surface insect eggs and encourage hidden adult insects to escape. When exposed to direct sunlight, it is necessary to flip it once an hour and sieve it to remove the insect corpses. Be careful to avoid operating in rainy or humid environments, otherwise it may accelerate mold growth.

3. Boil Red Beans in Boiling Water

Soak Red Beans in boiling water for 10 minutes and then drain. High temperature can quickly kill the insecticide. After boiling, it should be immediately spread out and dried until completely dehydrated to prevent residual moisture from causing germination or mold growth. This method may result in the loss of some water-soluble vitamins, but protein and dietary fiber remain relatively intact. After processing, red beans are recommended to be used preferentially for cooking Congee or filling.

4. Sichuan pepper deworming

Put Sichuan pepper wrapped in gauze in a storage container, and its volatile components can drive away adult insects. Mix 15-20 Sichuan peppercorns per kilogram of red beans, and regularly replace the Sichuan peppercorns to maintain their effectiveness. This method is suitable for preventing pests or assisting in pest control, but has limited effectiveness on hatched larvae. It should be noted that the odor of Sichuan peppercorns may seep into the beans, affecting the taste of the food.

5. Vacuum sealing

Use a vacuum machine to remove air from the packaging and seal it, isolating oxygen to suffocate and kill the insect. Sealed red beans should be placed in a dry environment to avoid packaging damage. This method can prevent pests for a long time, but requires specialized equipment. The shelf life of processed red beans can be extended to more than 1 year. After opening, it should be consumed as soon as possible or resealed.

To prevent red bean infestation, attention should be paid to a dry and ventilated storage environment. For newly purchased red beans, it is recommended to expose them to sunlight before sealing and storing them. Red beans can be stored together with natural insect repellent materials such as dried chili peppers and bay leaves, and regularly checked for pest infestation. If the pest infestation is severe or the beans have mold spots, it is not advisable to continue consuming them. Daily small purchases and reasonable planning of usage are the most effective ways to avoid pest infestations.