Description
We package Grade A beans. After harvesting, our beans are graded, cleaned and polished!
How to Cook
Some handy cooking and storing tips:
- 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 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!
FAQs
How do you cook Staks with a slow cooker?
Reduce the liquid. It recommends 6 cups of water, so reduce it to 4-4.5 cups at high level. Finish with a slow natural release. This will offer a well-done pot of beans. I always like to see or hear from my customers their favorite recipes. Enjoy!
Judy H –
The pea soup is unbelievably addictive. A simple recipe for cooking and yet it feels like you made it from scratch yourself. You do not need to add anything else for a full meal with a lot of healthy fiber and protein.
Chris Heming –
I added one can of diced tomatoes, 1lb of cooked ground beef, and one large onion to the Northern Chili soup mix and made the most delicious meal. The pre-mixed spice recipe is the tastiest I have ever had
Lionel Johnston –
We’ve made the pea soup a couple of times now. It makes that house smell great all day! The Loco Burrito and Northern Chili Soup Mix are great too. I haven’t tried the Tortilla Soup yet but it is up next.
Sandra –
So I don’t like beans. Eww. But I sampled this at an event and thought…mmm that is good.
Bought it, made it that afternoon. By “made it”, I put it in a pot with water to simmer and went to soak in my hot tub.
3 hours later the house smelled amazing and this was delicious. The beans were moist, comparable to meat instead of dry paste-y beans. The flavor was killer. When I went for seconds the husband said “You don’t even like beans”.
I’m a convert now. Gonna have to get a few more packs. Easy, delicious and healthy. That’s a win.
Donald Hamm –
Could you please send me the cooking times in an Instant pot for the bean soup recipes. Thx
Suzan Stupack –
I recommend one and half hours on high release natural Pressure
Enjoy!!