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Pinto Beans - K024 - Case(6) #10 cans

SKU

K024

In stock

$98.69

Overview

Our pinto beans are a versatile product to have on hand. Pinto beans are great for making your favorite chili, beans and bacon, and refried beans. Pinto beans are a great way to get your protein and other vitamins and minerals. Pinto beans are very versatile; they can be used in numerous dishes. These beans are a must have for your long term food storage. They are a necessity!

Ingredients: Pinto Beans. No preservative added. This product is non-GMO.

(Product sourced in the USA)

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

#10 case: K024- 142 servings

Also available in:

#10 can: K023- 23 servings

Bulk: A020- 113 servings

Bulk: A135- 226 servings

5 Gallon Super Pail Bucket: E010- 154 servings

Details

Pinto beans are a versatile product to have on hand. Pinto beans are great for making your favorite chili, beans and bacon, and refried beans. Pinto beans are a great way to get your protein and other vitamins and minerals.

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.