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Small Red Beans - A024 - 25 lb. bag

SKU

A024

In stock

$52.29

Overview

Our small red beans are a versatile product to have on hand. These beans can be used in multiple dishes. Small red beans are also used in many cultures so you can travel the world just by using this small red bean. Small red beans are used in gumbo dishes, red beans and rice, and can be used in chili. This bean can be used in soups, casseroles, and other dishes. These beans are rich in fiber and protein. This is a must have for your long term food storage.

Ingredients: Small red beans. No preservative added. Naturally gluten free product.

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

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

Bulk: A024- 25lbs. (11.35kg) 113 servings

Also available in:

#10 can: K035- 24 servings

#10 case: K036- 146 servings

Bulk: A136- 226 servings

5 Gallon Super Pail Bucket: E011- 154 servings

Details

Our small red beans are rich in fiber and protein. Small red beans are a versatile bean. They are used in all ethnic dishes throughout the world. They are used to make gumbos, curries, and, of course, the ever popular red beans and rice. Small red beans can be used in a variety of dishes. This is a must have for your long term food storage!

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.