Red Beans, Small, Organic
Legumes have been used throughout the earth for thousands of years. They
come in hundreds of shapes, sizes and colors, are versatile and amazingly
convenient because they can be dried and stored for years. Soaking beans
for a couple of hours brings them back to life, activating enzymes, proteins,
minerals and vitamins.
Beans can be eaten raw, sprouted or cooked, ground into flour, curdled
into tofu, fermented into soya sauce, tempi and miso. They are excellent
in chilies, soups and salads. Beans are high in iron and packed with protein.
They are also a rich source of thiamin, riboflavin, niacin, potassium,
phosphorus and an excellent source of fiber and complex carbohydrates.
They are low in sodium and saturated fats.
Dark red in color with flavor and properties similar to red kidney, only
smaller. Cooking time is 1 to 1-1/2 hours.
The small red bean holds its shape and firmness when cooked. Most often
used in soups, salads, chili and Creole dishes.
INGREDIENTS: Organic Small Red Beans.
Serving Size: 1/4 cup dry (58 g)
Servings Per Container: About 39 (5 lb. size)
Servings Per Container: About 20 (40 oz. size)
Nutrient Amount % DV
Total Fat 0 g 0%
Cholesterol -- g
Sodium 20 mg 1%
Total Carbohdyrate 34 g 11%
Dietary Fiber 15 g 58%
Sugars 4 g
Protein 15 g
Vitamin C 4%
Not a significant source of calories from fat, saturated fat, trans fat,
and vitamin A.
Basic cooking: For every 2 cups of beans add 10 cups of hot water. Heat
to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside
for at least one hour, but preferably four hours or more. Discard the
soak water. For simple boiled beans, place the soaked, rinsed and drained
beans in a large saucepan with fresh hot water. Water level should come
to about one inch above the beans. For 2 cups of dry packaged beans, a
tablespoon of cooking oil may be added to reduce foaming and boil-overs;
olive oil, butter or margarine also can be used for more distinctive flavors.
If the water should foam, skim it off once or twice. Boil beans for 10
minutes, then simmer until tender (approximately 1 to 2 hours, depending
on the variety). Add seasonings such as garlic, onion, oregano, parsley
or thyme during the cooking time, if desired.
Azure Farm is located in the foothills east of Mt. Hood with a fantastic
view of the Cascades and farm land in the valleys below. This is wheat
growing country where dry-land farming produces an abundance of soft white
wheat and other grains. But what makes our farm different from most other
wheat farms is our growing practices. We’ve been growing organically for
over 25 years, and are attempting to go beyond basic “organic” (which only
ensures which harmful things have not been used). We try to keep up with
organic soil amendments that will actually improve our soil, and consequently
improve the food itself.
Any items with the Azure Farm label which are not grown on Azure Farm,
are from farms which we know have been growing organically for many years,
doing whatever they can to ensure healthy soil, so the food on your table
is also healthy.
Why go organic? Organic foods are grown without synthetic fertilizers,
pesticides, or herbicides. Organic foods are not genetically modified.
Organic foods are grown in soil that is nurtured, not treated... which
means top soil, groundwater, rivers, lakes, streams, watersheds, fish &
wildlife, and people are not compromised. Healthy food grows in healthy
soil. You can often taste the organic difference!