Category: Beans and Peas

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!

Nutrition Facts
Serving Size: 0.25 cup (50g) Servings Per Container: 6 (12 oz. pkg.)
Amount Per Serving
Calories 150	Calories from Fat 0
	% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	2%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 33g	12%
Dietary Fiber 7g	26%
Sugars 1g	0%
Protein 9g
Vitamin D 0mcg	0%
Calcium 18mg	2%
Iron 3mg	15%
Potassium 722mg	15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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!

Nutrition Facts
Serving Size 0.25 cup (49g) Servings Per Container 7 (12 oz. pkg.)
Amount Per Serving
Calories 120	Calories from Fat 0
	% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 20mg	0%
Total Carbohydrate 29g	11%
Dietary Fiber 14g	51%
Sugars 0g	0%
Protein 10g
Vitamin D 0mcg	0%
Calcium 18mg	2%
Iron 2.4mg	15%
Potassium 587mg	10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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!

Nutrition Facts
Serving Size: 0.25 cup (Dry) (38g) Servings Per Package: 9 (12 oz. pkg.)
Amount Per Serving
Calories 100	Calories from Fat 0
	% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 24	9%
Dietary Fiber 10g	36%
Sugars 1g	0%
Protein 8g
Vitamin D 0mcg	0%
Calcium 26mg	2%
Iron 1mg	6%
Potassium 418mg	8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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:

12oz bag
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!

Nutrition Facts
Serving Size: 0.25 cup (dry) (49g) Servings Per Package: 7 (12 oz. pkg.)
Amount Per Serving
Calories 110	Calories from Fat 0
	% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 31g	11%
Dietary Fiber 16g	57%
Sugars 1g	0%
Protein 9g
Vitamin D 0mcg	0%
Calcium 17mg	2%
Iron 2.6mg	15%
Potassium 720mg	15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Dried navy 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!

Nutrition Facts
Serving Size 0.25 cup (Dry) (38g) Servings Per Package: 9 (12 oz. pkg.)
Amount Per Serving
Calories 80	Calories from Fat 0
	% Daily Value *
Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 15mg	1%
Total Carbohydrate 23g	8%
Dietary Fiber 12g	48%
Sugars 1g
Protein 8g	16%
Vitamin A	0%
Vitamin C	0%
Calcium	6%
Iron	15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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.

*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!

Nutrition Facts
Serving Size: 0.25 cup (Dry) (32g) Servings Per Package: 14 (16 oz. pkg.)
Amount Per Serving
Calories 70	Calories from Fat 0
	% Daily Value *
Total Fat 0g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 19g	6%
Dietary Fiber 9g	36%
Sugars 0g
Protein 8g
Vitamin A	0%
Vitamin C	0%
Calcium	0%
Iron	150%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Dried large lima beans.

Cooking Directions

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.

*Click for microwave instructions

*Click for pressure cooker instructions

Cooking Directions for

12oz bag

24oz bag

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!

Nutrition Facts
Serving Size 0.25 cup (Dry) (51g) Servings Per Package: 7 (12 oz. pkg.)
Amount Per Serving
Calories 140	Calories from Fat 0
	% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 15mg	0%
Total Carbohydrate 31g	11%
Dietary Fiber 12g	41%
Sugars 1g	0%
Protein 11g
Vitamin D 0mcg	0%
Calcium 15mg	2%
Iron 3mg	15%
Potassium 936mg	20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Dried green split 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!

*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!

Nutrition Facts
Serving Size: 0.25 cup (35g) Servings Per Container: 10 (12 oz. pkg.)
Amount Per Serving
Calories 100	Calories from Fat 0
	% Daily Value *
Total Fat 0.5g	0%
Saturated Fat 0g	0%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 21g	8%
Dietary Fiber 7g	24%
Sugars 1g
Protein 8g
Vitamin D 0mcg	0%
Calcium 10mg	0%
Iron 1.4mg	8%
Potassium 250mg	6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Dried green baby 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.

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!

Nutrition Facts
Serving Size 0.25 cup(Dry) (38 g) Servings Per Package: 90 (12 oz. pkg.)
Amount Per Serving
Calories 70	Calories from Fat 0
	% Daily Value *
Total Fat 0g	0%
Saturated Fat —	—
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 20mg	1%
Potassium—	—
Total Carbohydrate 24g	8%
Dietary Fiber 15g	60%
Sugars 1g
Protein 8g
Vitamin A	0%
Vitamin C	0%
Calcium	4%
Iron	20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Dried great northern 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!

Nutrition Facts
Serving Size: 0.25 cup (51g) (Dry) Servings Per Package: 9 (12 oz. pkg.)
Amount Per Serving
Calories 110	Calories from Fat 0
	% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	2%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 10mg	0%
Total Carbohydrate 31g	11%
Dietary Fiber 20g	70%
Sugars 1g	0%
Protein 10g
Vitamin D 0mcg	0%
Calcium 33mg	2%
Iron 2.3mg	15%
Potassium 597mg	15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.