24oz Beans Recipe

Cooking Directions

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.


Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

  1. Drain soak water and replace with 8 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

  1. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
  2. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

  2. Spread out dry beans and remove any foreign particles.
  3. Rinse beans, and then place in slow cooker with 8 cups water.
  4. Add 1lb ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
  6. Salt and pepper to taste.

*Click for microwave instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

NOTE: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!


How To Microwave Dried Beans

1. Wash and sort beans.

2. For each pound of beans, add 6 cups of water in a 5-qt casserole along with any seasonings called for in the recipe.

3. Microwave at full power for 8-10 minutes or until boiling.

4. Cover with plastic wrap and/or casserole lid. Let stand 1 hour.

5. Stir several times and add hot water as needed to keep beans covered.

6. Cook at full power for 8-10 minutes or until boiling; reduce power level to 50% and cook another 15-20 minutes or until tender.

* Beans may also be soaked overnight and then cooked at full power for 15-20 minutes or until tender.

NOTE: Wattage and cooking temperatures of microwaves vary. Always consult the recipes and temperature directions developed for your microwave by the manufacturer.

Slow Cooker Great Northern Bean Soup

1lb Great Northern Beans


  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans, and then place in crock pot with 6 cups water.
  3. Add ham hock, trinity mix (onion, bell peppers, and celery)
  4. Add teaspoon minced garlic
  5. Teaspoon chili powder
  6. Teaspoon Cumin
  7. Teaspoon parsley
  8. Add two cans of green chilis
  9. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
  10. Add Rotisserie Chicken and corn after beans are tender. Simmer for another 20-30 minutes.
  11. Salt and pepper to taste.

Split Pea Soup

1lb Green Split Peas
1 tablespoon salt
1 ½ teaspoons pepper
3 tablespoons butter
2 celery stalks, chopped
1 large onion
1 meaty ham bone

  1. Rinse beans with cool water
  2. Boil two quarts of water: then add peas, salt, pepper, butter, celery, onion, and ham to the boiling water
  3. Cover and simmer for about two hours, stirring occasionally to keep peas from sticking.
  4. Enjoy!

Lace Hoecakes

1 ½ cup Plain Stone Ground white corn meal
½ cup oil

  1. Mix ingredients in bowl
  2. Heat oil in cast iron or flat top skillet to medium heat.
  3. Drop mixture 2 tablespoons of batter into hot pan
  4. Cook 3 minutes or until edges are brown and flip and cook another 3 minutes.

Place on paper towel and make another one. Serve with butter.

Festival Fried Rice

2 slices of bacon, diced
1/3 cup EACH sliced green onions, including tops, and sliced mushrooms
¼ cup diced red or green pepper
¼ cup frozen green peas, thawed
1 egg, beaten
2 cups cooked rice, chilled
1 tablespoon soy sauce

Cook bacon in large skillet over medium-low heat until crisp.

Increase heat.  Add onions, mushrooms, pepper and peas.

Stir-fry 1 minute.  Push vegetables aside and pour egg into skillet and scramble.  Add rice and soy sauce, stir until heated, gently separating grains.

Makes 4 servings.

Vegetarian Boston Baked Beans

(8 servings)
1 lb. (2 cups) dry baby lima beans
1/2 cup butter or margarine
1/2 cup (packed) brown sugar
1 tbsp. prepared mustard
2 tbsp. molasses
1 tsp. salt
1 cup sour cream

Soak and cook limas. Cut butter in chunks; add to drained, hot beans. Stir in brown sugar, mustard, molasses and salt to taste. Fold sour cream into the mixture carefully. Place in a two quart casserole or bean pot and bake 45 minutes at 350 degrees, uncovered.

NOTE: Baby limas cook in less time than traditional Boston style beans.

Hoppin’ John

1 cup dry blackeyes*
4 thick slices bacon, cut into 1⁄2-inch pieces
1 cup chopped onion
1⁄2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1 bay leaf
Generous dash each hot red pepper and black pepper
3 cups cooked rice

Soak blackeyes by preferred method. Rinse and drain blackeyes thoroughly. Cook bacon in heavy saucepan until browned. Add onion, green pepper and garlic. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. As an alternative, beans may be served over rice.  Makes 4 to 6 servings.


Slow Cooker Black Bean Soup

1 Lb. Dixie Lily or China Doll Black beans sorted
1 White onion chopped
1 Green pepper chopped
3 Celery stalks chopped
2 Cloves of garlic minced
2 Bay leaves
1 Tablespoon Oregano
1 Tablespoon Cumin
1 Teaspoon Chili powder
½ Jalapeno minced
½ jar picante sauce
1 Quart chicken stock
1 Lb. cubed ham or ham hock
Water to cover over the beans at least 2 inches
Salt and Pepper to taste

Cook for 8 hours on low.  Serve as is or garnish with any combination of diced avocado, diced tomatoes, chopped cilantro, a dollop of sour cream and wedge of lime.

Slow Cooker Chili

2 Lb. ground chuck
½ Lb. ground pork
1 ½ Lb. Jimmy Dean Sausage
6 – 8 Cloves of garlic minced
1 green bell pepper diced
1 red bell pepper diced
1 white onion diced
2 Jalapeno’s minced
1 (6 oz.) can of tomato paste
2 Cans Rotel tomatoes
1 (28 oz.) can crushed tomatoes
½ Lb. cooked China Doll or Dixie Lily kidney beans
½ Lb. cooked China Doll or Dixie Lily black beans
1 (12 oz.) bottle Bud Light or another pilsner
4 Bay leaves
2 Tablespoons cumin
4 Tablespoons chili powder
1/2 Teaspoon cayenne pepper
2 Teaspoons salt
2 Teaspoons black pepper
3 Teaspoons Tony Chachere’s
3 Tablespoons oregano

Cook beans in chicken stock slightly shorter than the directions so that the beans are only slightly soft.  You can cook the beans together.  Brown meat and then sauté veggies in butter and pinch of salt.  Add all of the ingredients in an extra-large slow cooker on low for 8 hours.