Description
The quicker beans break down and thicken the pot while the garbanzos and kidneys are still holding their shape, so you get body and bite in the same spoonful. A single-variety soup can't do that, however long you cook it.
Soak them overnight – it evens out the range and the larger beans need it. Then a long slow simmer with a ham hock or smoked turkey, onion, and bay, adding tomato near the end so it doesn't slow the softening. Grown in the Columbia Basin in Washington, identity preserved and traceable to the farm.
Ingredients
Pinto beans, navy beans, great northern beans, flor de mayo beans, black turtle beans, pink beans, small red beans, rojo chiquito beans, dark red kidney beans, white kidney beans, cranberry beans, garbanzo beans, orca beans, yellow 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.
