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|12 servings per container|
|Serving Size: 0.25 cup dry (42 g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||85 mg (4%)|
|Total Carbohydrate||26 g (9%)|
|Dietary Fiber||15 g (59%)|
No. 1 grade. www.goya.com. Packaged in the USA.
Pinto Beans, Small Red Beans, Pink Beans, Red Kidney Beans, Great Northern Beans, Baby Lima Beans, Large Lima Beans, Blackeye Peas, Small White Beans, Black Beans, Whole Green Peas, Yellow Split Peas, Green Split Peas, Lentils, Chick Peas, Pearl Barley.
May contain soybean and wheat.
Soaking Methods: To 1/2 lb. dry beans add 3 to 4 cups hot water. Boil 2 minutes, then set aside for one hour. Or let stand in 3 to 4 cups cold water overnight. Drain and rinse beans. Helpful Hint: Beans are harvested in their natural state. Even with the most careful attention and best processing equipment available, we suggest you look over the contents closely to pick out any foreign substances such as small stones, soil particles, etc. As a helpful hint, rinse the beans with drinkable water to provide a wholesome dish. 16 Bean Soup: 1 lb Goya 16 Bean Soup Mix; 1 medium onion, chopped; 2 stalks celery, chopped; 1 large carrot, chopped; 1 packet Goya Ham Concentrate (or use 2 Goya Chicken Bouillon Cubes); 1 bay leaf; salt and pepper to taste. Soak and drain beans. In a large saucepan, combine beans and remaining ingredients with 6 cups water. Bring to a boil. Reduce heat, cover and simmer until beans are tender. Serves 8 to 10.
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