A popular bean in creole dishes; small red beans are packed with nutrition! High in protein, fiber iron, calcium and carbohydrates. They need to be soaked overnight or boiled gently for several hours to reach desired tenderness. These beans have a naturally long shelf life, which makes them a great item to store away for your emergency preparedness needs.
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 Super Pail Bucket: 41 lbs (18.61kg) 186 servings