Certifications
Product Instructions
Cooking Instructions
COOKING DIRECTIONS: IN LARGE SAUCEPAN OR DUTCH OVEN OVER MEDIUM HEAT, COMBINE 6 CUPS WATER AND 1 POUND SOAKED BEANS; BRING TO A BOIL. COVER AND SIMMER 1-1 1/2 HOURS OR UNTIL TENDER. REMOVE FROM HEAT; DRAIN WELL.
ADD SALT AND PEPPER TO TASTE. SALTED PORK, HAM, OR BACON MAY BE ADDED DURING COOKING FOR EXTRA FLAVOR. ADD ACIDIC INGREDIENTS SUCH AS TOMATOES, VINEGAR, WINE, OR CITRUS JUICE ONLY AT END OF COOKING, ONCE BEANS ARE TENDER.
DIFFERENCE IN ALTITUDE, HARDNESS OF WATER AND PRODUCT MOISTURE MAY CHANGE THE SUGGESTED COOK TIME.
Preparation Instructions
QUICK SOAK: RINSE AND SORT BEANS. IN LARGE SAUCEPAN OR DUTCH OVEN, COMBINE 10 CUPS WATER AND 1 POUND DRY BEANS. BRING TO A ROLLING BOIL; BOIL 2 MINUTES. REMOVE FROM HEAT; COVER AND LET STAND 1 HOUR. DRAIN AND RINSE. CONTINUE WITH COOKING DIRECTIONS.
OVERNIGHT SOAK: RINSE AND SORT BEANS. IN LARGE SAUCEPAN OR DUTCH OVEN, COMBINE 6-8 CUPS COLD WATER AND 1 POUND DRY BEANS. COVER AND LET STAND OVERNIGHT IN REFRIGERATOR (AT LEAST 6-8 HOURS). DRAIN AND RINSE. CONTINUE WITH COOKING DIRECTIONS.
Storage Instructions
STORE IN A COOL, DRY PLACE.
Usage Instructions
PULL TO OPEN