Small red beans are high in protein and fiber. These beans are most often used in soups, salads, chili and Creole dishes. They need to be soaked overnight or boiled gently for several hours to reach desired tenderness. Nearly all of the United States crop is grown in Idaho and Washington. A great tasting bean to include in your long-term food storage.
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 25 years. Bulk products need to be repackaged for long term storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Small red beans.
Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
Servings per Container:
#10 can: 90 oz. (2551g) 26 servings
#10 case: 156 servings
Bulk: 25 lbs (11.34kg) 113 servings
Bulk: 50 lbs (22.68kg) 227 servings
6 Gallon Regular Bucket: 41 lbs (18.6kg) 186 servings
6 Gallon Super Pail Bucket: 41 lbs (18.61kg) 186 servings