Pink Beans - E009 - 34 lb. 5 gal SP

In stock
Special Price $68.71 Regular Price $85.89

Pink beans are a great bean that is commonly used in Puerto Rican dishes.  This bean is beautiful in color and has a great flavor.  These beans are interchangeable with kidney beans.  Pink beans are great for rice and bean dishes.  This bean must be soaked before using.  They are great at adding flavor and color to your dishes.  This is a must have for your long term food storage staples.

Ingredients:  Pink Beans. Naturally gluten free product. This product is non-GMO.

(Product sourced in the USA)

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

5 Gallon Super Pail Bucket:  E009-  34lbs. (15.42kg) 146 servings

Also available in: 

Bulk:  A018-  108 servings

Pink Beans is a favorite bean for Puerto Rican food.  These lightly colored pink beans can be used in place of Kidney beans.  They do need to be soaked before using, however they are delicious and provide a great color for your dishes.  This is a great addition to your good storage staples.

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.

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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.