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Vitacost Peruano Beans - Non-GMO and Gluten Free -- 16 oz (1 lb) 453g

Vitacost Peruano Beans - Non-GMO and Gluten Free
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Vitacost Peruano Beans - Non-GMO and Gluten Free -- 16 oz (1 lb) 453g

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Vitacost Peruano Beans - Non-GMO and Gluten Free Description

Native to Mexico, Peruano beans have a mild flavor and are packed with important nutrients such as protein, fiber and iron. Use these pale yellow beans in soups, salads, pasta dishes and creamy dips.

  • Non-GMO Project Verified
  • Gluten-free & vegan
  • Mild flavor and pleasantly creamy texture
  • Use in soups, salads, pasta dishes and creamy dips
  • Can be used as a substitute for pinto, navy or cannellini beans
  • 7 grams of protein + 9 grams of dietary fiber per 1/4 cup
  • No cholesterol 

Move over, pinto. There’s another, even creamier bean that’ll make you pine for the perfect tortilla chip to pair with your dip.


Native to Mexico, Peruano beans have a pale yellow color and a pleasant mild flavor. Due to their creamy texture, they can easily be subbed for other beans – pinto, navy or cannellini – in all your favorite recipes. They’re most often found in refried bean dips, pasta dishes, salads and soups.


Peruano beans are packed with plant-powered nutrition – just one 1/4-cup serving provides 9 grams of filling fiber and 7 grams of satisfying protein; it’s no surprise that these legumes are beloved by vegetarians, dieters and foodies alike.  


Once cooked, there are many ways to enjoy Peruano beans: 

  • Add to your favorite soup, salad or pasta dish
  • Serve over yellow, white or brown rice
  • Combine with other legumes in bean salad
  • Use to make a creamy dip 

About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


Get Cookin'!


Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. Cover with cold water and soak overnight (6-12 hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water and boil 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.


To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.


Keep dry and at room temperature (59°-75°F [15°-24°C]).

Free Of
GMOs, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup Dry (Approx 35 g)
Servings per Container: About 13
Amount Per Serving% Daily Value
Total Fat0.5 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber9 g32%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein7 g
Vitamin D0 mcg0%
Calcium20 mg0%
Iron1.6 mg10%
Potassium400 mg8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Peruano beans.

Product of Mexico



The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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The Benefits of Sprouting at Home + Helpful How-To Guide

What if we told you that no matter where you live, you can easily grow nourishing, protein-rich food within a few days. Think it’s too good to be true? Think again. This simple method is highly versatile, reduces kitchen waste, requires neither soil nor sunshine and costs mere pennies per serving…

Homemade Sprouts in Jar |

Welcome to the world of sprouting

All plants start as a sprout. Sprouts are nutritionally dense superfoods bursting with live enzymes, which are formed through the simple, natural process of germination. This activates the life force of dormant seeds, beans, nuts and legumes, nutritionally maximizing the protein, vitamins, minerals and phytochemicals they contain.

We can benefit from the wisdom of traditional cultures, where folks have been soaking and drying nuts, seeds and grains for thousands of years to make them more digestible and increase their bioavailability—the degree to which nutrients are available for absorption and utilization in the body. Here are a few additional reasons and helpful tips to get you motivated:

1. Sprouts outsmart anti-nutrients

All grains, legumes, nuts and seeds in their dormant state contain “anti-nutrients,” compounds that impede digestion, inhibit the functions of vital enzymes and deprive the body of important vitamins and minerals. Take enzyme inhibitors, for instance, which bind with vital nutrients so our cells can’t effectively absorb them. (Read: 5 Factors that Negatively Affect Nutrient Absorption) Other examples include phytic acid, lectins, gluten and tannins.

Along with blocking the absorption of vitamins and minerals, these compounds can irritate the intestinal tract, triggering nutritional imbalances, and even predispose us to chronic digestive disorders over time. Fortunately, soaking and spouting largely neutralizes anti-nutrients, while optimizing the nutritional value of nuts, seeds, grains and legumes.

2. High-quality, easy-digesting protein

While all nuts, seeds, grains, beans and legumes serve up important amino acids, sprouting improves their protein quality by increasing the amount of lysine they contain. As authors Brenda Davis, RD and Vesanto Melina, MS, RD explain in their book Becoming Raw, lysine is the specific essential amino acid most plant foods fall short in, or the “limiting amino acid,” meaning there is too little to qualify the food as a “complete” protein.

When seeds, nuts, beans and grains are sprouted, however, the reserve protein they contain in storage is broken down into amino acids, with additional conversion to lysine. Soaking and sprouting also makes protein significantly more digestible—by 25 percent or more, according to studies done on peas and buckwheat.

3. Excellent low-calorie nutrition

During the sprouting process, not only does protein increase, but the nutrient profile of the food as a whole multiplies. Additionally, calories are actually reduced, partly because sprouts have a high water content. For example, sprouted lentils—an exceptional source of iron, among other benefits—contain just 82 calories per cup, while a calorie-matched serving of dried lentils is a mere two tablespoons, which expands to about one-third cup when cooked.

Most sprouts weigh in at about 80 calories a cup, while delivering a plethora of vitamins, minerals, fiber, easy-digesting protein, active enzymes and more. Sprouts are a beautiful example of making your calories count, rather than counting them!

4. How to use your own fresh sprouts

When you have sprouts on hand, you’re all set with a handy, protein-rich component to fill out healthy snacks, salads, entrées, appetizers, sandwiches and more. Ever-versatile bean and lentil sprouts are especially delicious marinated overnight in lemon juice, olive oil and a hint of maple syrup. Here are some great ways to use those vibrant sprouts:

  • Make a salad: Add a handful of sprouted beans or legumes to a bowl of colorful veggies, avocado and creamy dill dressing.
  • Prepare a pilaf: Try sprouted or “bloomed” wild rice, which is actually a protein-rich seed rather than a grain. This requires just a 48-hour soak to make rice yummy and chewy, as if cooked “al dente.” Drain well, and toss with dried cranberries, chopped carrots, celery, raw pecans and a rich, fruity sunshine citrus dressing.  
  • Try Tex-Mex: Just as you would with cooked beans, use sprouted beans and legumes in dips, tacos, burritos and more for a fresh new taste experience and a generous hit of protein.
  • Stack (and roll) your sprouts: Sandwiches and wraps are ideal vehicles for sprouts, which complement other fillings like avocado, tomato, shredded carrot, cucumber, homemade hummus, etc.
  • Add balance to bowls: Garnish grain and seed bowls with sprouted beans for a fresh, crisp flavor like in our Lemon-Herb Quinoa with Sprouted Chickpeas.
  • Spruce up soup: Sprouts are smashing toppers for soups, stews, chili and more.

As you can see, sprouts are nothing short of nutritional royalty with a veritable cascade of benefits, so why not take advantage of them, starting now? Bon appétit!

Sold on sprouts? Try a Lunch in a Jar: Mayo-Free Asparagus & Mung Bean Sprout Pasta Salad.

Vitacost is not responsible for the content provided in customer ratings and reviews. For more information, visit our Terms of Use.

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