16 Bean Mix #10 can
Ingredients: Beans: pinto, small red, small white, great northern, large lima, baby lima, large kidney, small red kidney, garbanzo, black turtle, and pink beans, and yellow split peas, green split peas, lentils, pearl barley, and black eye peas. No preservative added. Naturally gluten free product.
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Directions: For overnight soaking, cover each cup of 16 bean soup mix 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.
Shelf life estimates are based on industry studies from sources deemed reputable. Since we have no control over individual storage practices, we 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, product may store 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.