Description
Black beans come out individual even after a long simmer, where a softer bean would collapse into the liquid. That makes them right for tacos, salads, and grain bowls, anywhere the beans should still read as beans on the plate.
Don't drain them. The cooking liquid turns dark and glossy and carries a lot of the flavor – it's the difference between real frijoles negros and a bowl of plain beans. Grown in the Columbia Basin in Washington, identity preserved and traceable to the farm.
Ingredients
Black beans.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified. Identity preserved. Kosher Certified.
Storage
Store tightly sealed in a dry place. Older beans take longer to cook.
