Category: Dixie Lily

Ingredients

Dried baby lima beans.

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 as follows:
Quick Method:
Boil beans in water for 2 minutes. Remove from heat, cover and soak one hour.
Overnight Method (Preferred):
Boil beans in water for 2 minutes. Remove from heat, cover and soak 4 hours or overnight.

4. Drain soak water and replace with fresh water. (Beans are more easily digested if soak water is discarded.)

5. Add 1 tsp. salt for each cup of beans, if desired. If cooking with salt pork or other seasonings, reduce salt. You may also use either of the two seasoning methods below:
Traditional method: in a large pot add 6 cups of cold water to each pound of drained and rinsed soaked beans. Add 2 tsp. shortening or oil and 2 tsp salt.
Savory method: follow traditional method above, but substitute 2 tsp. onion salt and 1/4 tsp. garlic salt for the plain salt. Add 1 tsp. chicken stock base or 3 or 4 chicken bouillon cubes and 1/4 tsp. white pepper.

6. Cook beans, covered, over low heat for about 2 hours or until tender, add a little more water if necessary to keep beans covered. Taste for salt. NOTE: Boil beans gently and stir very little to prevent breaking skins.

*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 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.

Drain soak water and replace with 4 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 4 ½ cups water.
4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook 3-4 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.

*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 red field peas

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.

Drain soak water and replace with 4 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 4 ½ cups water.
4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
5. Place slow cooker on high and cook 3-4 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.

*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!