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Beans, peas, and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.
Place the beans in a large pot and add enough water to cover by at least 2 inches. Bring to a boil, turn off heat and let sit covered for 1 hour. Rinse the beans. Place the soaked and rinsed beans in a pot, add enough water to cover at least 2 inches. Bring the water to a boil. Reduce heat to low and simmer until tender (approx. 1hour). Avoid excessive stirring or the beans will break up. Do not add salt to beans until after cooking. Yield: 3 cups cooked beans.
Keeps best refrigerated or frozen.
| Amount Per Serving | % Daily Value | |
| Calories | 150 | |
| Calories from Fat | 5 | |
| Total Fat | 0.5 g | 1% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 10 mg | 0% |
| Total Carbohydrate | 28 g | 9% |
| Dietary Fiber | 7 g | 30% |
| Sugars | 1 g | |
| Protein | 10 g | |
| Vitamin A | 0% | |
| Vitamin C | 6% | |
| Calcium | 6% | |
| Iron | 15% | |
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
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