11 Bean & Pea Mix
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This is one way to have ‘em all. Beans and peas that is. This mixture includes lentils, whole green peas, split yellow & green peas, black-eyed peas, baby lima beans, pintos, small white & small red navy, black turtle & pink beans. You can take it from here for great soups, salads, or whatever!
About our 11 Bean & Pea Mix
Our 11 bean and pea mix is non-GMO and certified chemical free (which is similar to organic). You can read about the difference between certified chemical free and certified organic grains & beans on our wheat faq’s page.
11 Bean & Pea is available in 25 pound bags and 45 pound sealed pails. Sealed pails will keep your beans fresh for a minimum of five years as long as the seal is unbroken. Once opened, pails of 11 bean and pea must be stored in a cool, dry place and used within a year or so.
Before you use dry beans, you need to sort through them to make sure there aren’t any stones or clumps of dirt in them. Even mechanically cleaned beans will have a few stones in them.
Beacuse peas and beans are dry, they need to be soaked for at least 12 hours before you cook them. A good rule of thumb is that the beans will double in size when they’re finished soaking, so if your recipe calls for 4 cups of cooked beans, start with 2 cups of dry beans.
Just put the beans in a bowl and cover them several inches deep with water and leave to stand overnight. You can soak them for up to 24 hours.
Here’s a great tip for beans on the double
I try to plan my meals ahead of time, but sometimes I forget to soak the beans until it’s too late to add them to the chili. Instead of trying to remember, I keep a few bags of different kinds of beans in the freezer. Just soak them for 12 – 24 ours, drain, and transfer to labeled ziplock bags. Freeze the beans for up to a month. When you’re ready to use your frozen beans, just add enough water to cover, and simmer. Or cook beans in the crockpot with salt, garlic, pepper, and water.
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