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Small White Beans, 50 lb. bag

SKU
A137
In stock
$100.49
-
+
Overview

Our small white beans are a versatile product.  Small white beans can be ground to use as a baking flour. If you are gluten intolerant this is a gluten free flour that you can bake with.  Small white beans are great to add to soups.  They are sometimes called by their other name - small navy beans.  Small white beans are great to make your favorite bean dish with.  They can be used to make a white chili instead of the normal chili.  These beans are packed with fiber and protein and are great at giving you vitamins and minerals that are sometimes hard to get into your diet.  These are a must have for your long term food storage.

Ingredients:  Small white beans.  No preservative added. Naturally gluten free product. This product is non-GMO.

(Product sourced in the USA)

*This item needs to be repackaged for long term storage.*

Packaged in a plant that handles milk, wheat, eggs and soy products.

Bulk:  A137-  50lbs. (22.68kg) 212 servings

Also available in: 

#10 can:  K037-  23 servings

#10 case:  K038-  143 servings

Bulk:  A022-  106 servings

5 Gallon Super Pail Bucket:  E012-  152 servings

Our small white beans are a versatile product.  Small white beans can be ground to use as a baking flour. If you are gluten intolerant, this is a gluten free flour that you can bake with.  Small white beans are great to throw in soups.  They are sometimes called by their other name - small navy beans. 

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 up to 20-25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs and soy products.

More Information
Nutritional Information

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.