The pink bean is a relative of the kidney bean and turns a reddish-brown when cooked. The pink bean is a favorite in chili making. It can be substituted for red kidney beans or pinto beans in any recipe. They need to be soaked overnight or boiled gently for several hours to attain softness. A great bean to add variety to your long-term food storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Pink 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:
Bulk: 25 lbs (11.34kg) 108 servings
6 Gallon Super Pail Bucket: 41 lbs (18.6kg) 177 servings