Author: Edward Watson

Dried red kidney beans

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.

OR

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

4. Drain soak water and replace with 6 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

5. 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.
6. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 6 cups water.
4. Add 1lb of 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). Check water level and add hot water to beans if necessary.
6. Salt and pepper to taste.

Cooking Directions For:

24oz bag

*Click for microwave instructions

*Click for pressure cooker 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!

Ingredients

Dried pinto beans

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.

OR

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

4. Drain soak water and replace with 6 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

5. 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.
6. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 6 cups water.
4. Add 1lb of 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). Check water level and add hot water to beans if necessary.
6. Salt and pepper to taste.

Cooking Directions For:

24oz bag

*Click for microwave instructions

*Click for pressure cooker 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!

Dried large lima beans

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.

OR

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

4. Drain soak water and replace with 6 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

5. 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.
6. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in slow cooker with 6 cups water.
4. Add 1lb of 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). Check water level and add hot water to beans if necessary.
6. Salt and pepper to taste.

Cooking Directions For:

12 oz bag
24oz bag
32oz bag (2lbs)

*Click for pressure cooker instructions

*Click for pressure cooker 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!

Dried lentil beans

Cooking Directions

1. Spread out dry lentils and remove any foreign particles.
2. Wash lentils in cold water.
3. For each cup of lentils use 2 cups water or other liquid such as beef, chicken or vegetable stock. Combine lentils and liquids in heavy saucepan. Bring to boil, reduce heat, cover and simmer until lentils are tender, about 15 to 20 minutes.

*For al dente preparation, cook only 10 to 15 minutes.

Each cup makes about 2 cups cooked lentils.

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!

Dried pinto beans

Ham Flavor Packet Ingredients: Hydrolyzed Vegetable Protein, Monosodium Glutamate, Natural Hickory Smoke Flavor, Artificial Flavor and Less than 2% Tricalcium Phosphate added to prevent caking.

Cooking Directions

1. Spread out beans and remove any foreign particles.
2.Wash beans in cold water.
3. Cover beans with about 2 inches of water and soak overnight (OR add 6 cups of water to peas, boil 2 minutes, let stand 1 hour).
4. Bring to boil, reduce heat and simmer until peas are tender, adding water if necessary.

5. Stir in contents of flavor packet only when peas are done – just before removing from heat.

Salt to taste if desired.

Makes 11 – 5 oz. servings (exclusive of liquid).

YIELD: 1 lb. of DRIED pinto beans (approximatley2-1/2 cups) equals approximately 8 cups COOKED beans.

*Click for microwave instructions

*Click for pressure cooker instructions

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!

Dried large lima beans

Ham Flavor Packet Ingredients: Hydrolyzed Vegetable Protein, Monosodium Glutamate, Natural Hickory Smoke Flavor, Artificial Flavor and Less than 2% Tricalcium Phosphate added to prevent caking.

Cooking Directions

1. Spread out beans and remove any foreign particles.
2.Wash beans in cold water.
3. Cover beans with about 2 inches of water and soak overnight (OR add 6 cups of water to peas, boil 2 minutes, let stand 1 hour).
4. Bring to boil, reduce heat and simmer until peas are tender, adding water if necessary.

5. Stir in contents of flavor packet only when peas are done – just before removing from heat.

Salt to taste if desired.

Makes 11 – 5 oz. servings (exclusive of liquid).

YIELD: 1 lb. of DRIED Large Limas(approximately 2-1/2 cups) equals approximately 9 cups COOKED beans.

*Click for microwave instructions
*Click for pressure cooker instructions

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!

Dried blackeye peas

Ham Flavor Packet Ingredients: Hydrolyzed Vegetable Protein, Monosodium Glutamate, Natural Hickory Smoke Flavor, Artificial Flavor, Tricalcium Phosphate (prevent caking).

Cooking Directions

1. Spread out beans and remove any foreign particles.
2.Wash beans in cold water.
3. Cover beans with about 2 inches of water and soak overnight (OR add 6 cups of water to peas, boil 2 minutes, let stand 1 hour).
4. Bring to boil, reduce heat and simmer until peas are tender, adding water if necessary.

5. Stir in contents of flavor packet only when peas are done – just before removing from heat.

Salt to taste if desired.

Makes 11 – 5 oz. servings (exclusive of liquid).

YIELD: 1 lb. of DRIED Blackeye peas (approximately 1-3/4 cups) equals approximately 6-1/2 cups COOKED peas.

*Click for microwave instructions

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!

Dried green peas

Cooking Directions – Split Pea Soup

These beans have been mechanically split and as a result do not require soaking and cook faster. When cooked they will break apart leaving a thickened soup.

1. Spread out beans and remove any foreign particles.

2. Wash beans in cold water.

3. Place is a sauce pan with 2 cups of water. Add ham hocks (but you may use any thick sliced ham, or other meat), sliced carrots and chopped onion. (Crumbled fried bacon, sautéed onion, bell pepper and celery may also be added.)

4. Cover and cook on medium for 1 hour.

5. Bring to low and add spices: white pepper, thyme, sage and salt. Simmer for 30 more minutes and enjoy with some crusty French bread on a cold winter evening!
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!

*Click for microwave instructions

*Click for pressure cooker 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!