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• For best results when cooking your beans, we recommend: stovetop, oven, pressure cooker, bonfires, or barbeque side burner

• We don’t recommend using a crockpot or slow cooker, although some of my customers use this method

• Our beans are Grade A fresh, polished and cleaned. There is no need to soak our beans.

• Keep an eye on the water level during cooking to avoid scorching the beans. The longer you cook your beans the more flavour your beans will achieve

• Adding acids (like tomatoes and vinegar) too early in the cooking process prevents the beans from getting soft.

• You can store leftover cooked beans in the refrigerator for up to 5 days and you can freeze them as well. If you are storing beans in the refrigerator, keep them in their cooking liquid so they don’t dry out.

• If a recipe calls for drained beans, be sure to save the extra liquid. You can use it for many recipes, adding moisture to dishes, and making soups- nutritious and delicious!

We package Grade A beans. After harvesting, our beans are graded, cleaned and polished. Because beans grow in the ground,  there could be a grey stone that gets through our bean growers and the The Stak Co rigorous inspection. If you choose to rinse your beans, it will likely stand out. We will gladly replace any package that has been affected.