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Natural Small Red Beans - O080 - 34 lb. 5 gal SP

SKU

O080

In stock

$115.89

Overview

Natural small red beans are great for many dishes. This bean is used in traditional dishes like red beans and rice. It can also be used in making chili. Small red beans are high in fiber and low in fat. They are great for soups, casseroles, side dishes and salads. These are a must have for your long term food storage supplies.

Ingredients: Natural Small Red Bean. Naturally gluten free product. This product is non-GMO.

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

5 Gallon Super Pail Bucket: O080- 34lbs. (15.42kg) 154 servings

Also available in:

Bulk: O078- 113 servings

Details

The small red bean is high in protein and fiber. This bean is most often used in soups, salads, chili and Creole dishes. Needs to be soaked overnight and boiled gently for several hours to reach desired tenderness. Beans are great for long-term food storage.

Note: Due to elevation and/or temperature changes, buckets may be concave or convex upon arrival, normally this is not a problem. Buckets may be reshaped by removing lid, reshaping bucket and then replacing the lid. Product is not compromised since it is protected by the mylar bag.

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, soy, and tree nut products.

Directions

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.