I bake bread twice a week and store large amounts of different flours. I seal them in plastic bags with 3-4 bay leaves, freeze them for 2-3 days, store in a dark, dry place and have never had a bug of any type. I have flour that is 4 years old and still makes very fine bread. I try to get Amish flour when I can as it is more pure and less fine and makes better bread. You can do the same for beans. Oh yes, label and date so you can rotate, I take from the back and store from the front.