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|12 servings per container|
|Serving Size: 0.25 cup dry (38 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||15 mg (1%)|
|Total Carbohydrate||23 g (8%)|
|Dietary Fiber||13 g (52%)|
Product of USA.
Kidney Beans, Navy Beans, Cranberry Beans.
Dry vegetables are a natural food and should be cleaned like any other vegetable. Sort out any unwanted material and rinse well. Not inspected for insects.
Cooking: Soak: Dry beans may be soaked to reduce cooking time. If soaking is desired, use one of those methods. Overnight Soak: Place beans in large deep pot. Add enough water to cover beans by 2 inches. Let soak overnight or at least 6 to 8 hours. Quick Soak: Place beans in large deep pot. Add enough water to cover beans by 2 inches. Bring to boil; boil 2 minutes. Remove from heat; cover and let stand 1 hour. For areas of the country with hard water, please add 1/8 teaspoon baking soda per pound of beans or use bottled water for cooking as hard water may lengthen the cooking time.
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