Beans - Page 105

Brand: Solfresco

A 50 lb bag of this top rate triple cleaned pinto beans product from Solfresco....a leader in the restaurant industry!

Manufacturer: First Street Brand: First Street

First Street Dried Pinto Beans are an excellent way to get protein, fiber and iron. They are a medium speckled brown bean that is mild in taste, which makes them easy to add into salads, soups, dips or side dishes. First Street Dried Pinto Beans are easy to prepare after an over night soaking- simply simmer in hot water until desired tenderness is reached about 1 and 1/2 to 2 hours!

Manufacturer: Eden Foods Brand: Eden Model: 102905

Eden Organic USA family grown. Color splashed, hence their Spanish name meaning 'painted.' Mild sweet flavor and creamy texture. High quality vegetable protein, rich in fiber, and manganese. Loaded with antioxidants. Superb with grain, and in soups, stews, salads, dips, burritos, tacos...a most versatile Mexican staple. Farmers we know and trust.

Manufacturer: Tobe food industry

Japan Import

Manufacturer: Bobs Red Mill Brand: Bob's Red Mill

Bob's Red Mill Large Lima Beans are seriously large - and delicious! Use these beans where you would other lima beans, in soups, stews, casseroles, or as a side dish. They have a wonderful buttery texture (giving them the nickname "butter beans") and mild flavor. Each serving has 9g of protein and is a good source of iron and dietary fiber.

Manufacturer: Hohoshi

Fermented Black Beans are black soybeans that are first cooked then fermented to achieve a unique umami flavor that is mostly used in Asian cuisines.

Manufacturer: Ass Kickin' Brand: Ass Kickin'

Bundled in a pack of 2

Manufacturer: Goya Brand: Goya Model: 115089

Goya Black Beans, 24 oz

Manufacturer: Eden Foods Brand: Eden

Canned Beans

Brand: Adobe Milling

Anasazi Beans were one of the few crops cultivated by the ancestral Pueblos of the southwest. Anasazi (ahn-a-sa-zee) is a Navajo word meaning "ancient ones". The story of Anasazi beans varies, depending on who is telling it. In popular mythology, the beans were uncovered by an anthropologist, who discovered a 1,500 year old tightly sealed jar of them at a dig in New Mexico. Some of the beans germinated, and the new variety of bean entered cultivation again. Since most botanists agree that most beans are unable to germinate after approximately 50 years, it is more probable that the beans remained in constant cultivation in the Southwest, probably in Native American gardens, and that they were picked up by companies looking for new "boutique beans."