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Bulk Beans, Peas and Lentils

Beans | Lentils | Peas | Mixes

Product Description/Uses Preparation Ingredients
Adzuki Beans - Certified Organic Adzuki beans, also called aduki beans, make a flavorful addition to rice casseroles, sandwich spreads and soups. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked azuki beans to 3 cups of fresh water, simmer for 3 hours. If pressure cooking use fresh water to cook them.
Black Turtle Beans - Certified Organic Black beans, also called "turtle" beans have a hearty and robust flavor and are popular in Mexico and the southwestern United States. They are great as refried beans, in soups, and can be added to salads and casseroles. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked black beans to 4 cups of fresh water, simmer for 1 1/2 to 2 hours.
Cannellini Beans - Certified Organic This bean is often called a white kidney bean. Very popular in Italian cooking especially Minestroni. Soak overnight in about 4 times as much water as beans, then cook in fresh water (2 parts water to 1 part bean) for 1 to 1-1/2 hours.
Garbanzo Beans - Certified Organic Also known as chick-peas or ceci beans, they can be ground into flour, mashed into spreads and dips. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked pinto beans to 3 cups of fresh water, simmer for 2 or more hours. Pressure cooking takes 10 minutes
Great Northern Beans - Certified Organic Great Northern Beans are very similar to the smaller but more popular navy beans. Use them for soups, casseroles, or sandwich spreads. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked great northern beans to 3 1/2 cups of fresh water, simmer for 1 1/2 to 2 hours.
Kidney Beans - Certified Organic Kidney beans are one of the more popular dry edible beans in North America. They are a favorite choice for hearty chili recipes and make a colorful addition to three-bean salad and a variety of garden salads. Cooked kidney beans also freeze well. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked kidney beans ot 3 cups of fresh water, simmer for 1 1/2 to 2 hours.
Navy Beans - Certified Organic Navy beans are sometimes called pea-beans and are the second most popular dry edible bean in the United States. They are similar to great northern beans but are a bit smaller. Navy beans make delicious baked beans and are good for soups. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked navy beans ot 2 cups of fresh water, simmer for 1 1/2 to 2 hours.
Pinto Beans Pinto beans have a hearty flavor. Pintos make delicious refried beans and are good in chili and salads. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked pinto beans to 3 cups of fresh water, simmer for 2 or more hours. Pressure cooking takes 10 minutes.
Pinto Beans - Certified Organic Pinto beans have a hearty flavor. Pintos make delicious refried beans and are good in chili and salads. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked pinto beans to 3 cups of fresh water, simmer for 2 or more hours. Pressure cooking takes 10 minutes.
Soybeans - Certified Organic Soybeans have been the primary source of protein in the diets of Far Eastern cultures for centuries. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked soybeans to 3-4 cups of fresh water, simmer for 3 to 4 hours. Pressure cooking takes 30 minutes.
Small Red Beans - Certified Organic Small red beans are very similar to kidney beans in cooking, nutritional and storage qualities. Red beans and rice are often combined in the traditional cooking of the southern US. Rinse and sort to remove any debris. Cover with 3-4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked red beans to 3 cups of fresh water, simmer for 1 1/2 to 2 hours.
Lentils
Red Lentils Just add 2 1/2 or 3 parts water to one part lentils, cook for 20 to 30 minutes, until tender.
Green Lentils Just add 2 1/2 or 3 parts water to one part lentils, cook for 20 to 30 minutes, until tender.
Peas
Black-Eyed Peas - Certified Organic Black-eyed peas are popular in the southern United States and in Latin American countries. Try them with steamed greens, casseroles, or in salads. No need to soak blackeyed peas before cooking. Use 3 parts water to 1 part peas, and cook for about 15 minutes using water to just cover the peas.
Green Split Peas - Certified Organic The traditionally rich flavor we have come to crave in winter soups. This little legume is very versitile and should be in more that the soup pot. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked black beans to 2 cups of fresh water, simmer for 60-90 minutes.
Yellow Split Peas - Certified Organic Yellow split peas have a milder flavor than green split peas but are otherwise similar. They are great for soups, casseroles, and salads. You can also puree them after cooking to use in stuffed green peppers, dips, or souffles. Rinse and sort to remove any debris. Cover with 4 times their volume of water and soak overnight in the refrigerator. Using a ratio of one cup pre-soaked split peas to 2 cups of fresh water, simmer for 60-90 minutes.
Mixes
Hummus Mix Hummus is a traditional Middle Eastern garbanzo bean dip. Place 1 cup mix in bowl. Add 1 1/2 cup warm water and 2 TBSP olive oil. Stir until well blended (wire wisk works best). Let stand five minutes. Garbonzo beans, sesame tahini, sea salt, dehydrated garlic, olive oil, spices, citric acid, dehydrated lemons, toasted sesame oil
Falafel Mix A perfect quick meal, also easy to make when your camping. Falafel is a Lebanese dish. Made by cooking chick peas mashing them with spices frying them and putting it in a pita with vegetables and a sauce made with tahini poured over them. Add 3/4 cup water to 1 cup mix. Mix well. Let stand at least 15 minutes. Form small patties. Fry in about 1" of oil that is heated to 350 F until patties are crisp and golden brown on both sides. Ground chick peas, yellow peas, wheat germ, spices, onion, salt, garlic powdered soy sauce, baking soda, parsley.
Refried Beans Mix A quick meal & easy for camping. Place 1 1/2 cups instant refried beans in a bowl and add 2 cups boiling water. Stir well, cover for five minutes and serve. For richer flavor, add 1 or 2 tbs. butter to beans before dissolving. Precooked pinto beans, onions, vegetable oil, salt, spices.