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Drying Beans Pack

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1.00 LBS
Calculated at checkout

Product Description

Dried beans pack a load of protein, fiber, vitamins, minerals - and flavor - into their colorful and long-lasting seeds. No wonder they're classic staples of gourmet restaurants, farmhouse kitchens and cowboy line camps from coast to coast. For “Preparedness Gardening” you cannot beat drying beans for nutrition, easy growing, and amazing storability for long-term food security.

The Heirloom Dry Beans Pack from Heirloom Organics features the most common, easy-to-grow, nutritious varieties of drying beans available. The Heirloom Dry Beans Pack provides a delicious selection of beans which are 100% heirloom, non-hybrid (open pollinated) and non-GMO (genetically modified). For long-term food storage and sustainability, the Heirloom Dry Beans Pack is your choice.
Pack Contents

Pinto Bean - 2 oz.

Pinto Beans are the most common bean in the United States and northwestern Mexico. Most often eaten whole in broth or mashed and refried or as BBQ beans, Pork and Beans and Chile con Carne. The young pods may also be used as green beans. This type of bean is also referred to as "Cowboy Beans" in Texas.

Great Northern White Beans- 2 oz.

Great Northern White Beans (Navy Beans) have a delicate, distinctive flavor, are particularly popular in Britain and the US and are featured in such dishes as baked beans and even pies , as well as in various soups, stews and even chowders. Very flavorful and high in dietary fiber.

Black Turtle Bean- 2 oz.

The small, shiny Black Turtle Bean is especially popular in Latin American cuisine though it can also be found in Cajun and Creole cuisines of South Louisiana and southern Mexican dishes as well. A strong, earthy flavor with a sweet hint of mushroom. Used for soups, side dishes, bean dips, and salads.

Lima Bean- 2 oz.

Lima Beans (Butter Beans) are delicious, creamy and an excellent source of protein and cholesterol-lowering fiber. Lima beans can help you balance blood sugar levels while providing steady, slow-burning energy. Named after the city of Lima in Peru, these beans first appeared 0ver 2000 years ago in the Andes mountains.

Black Eye Pea- 2 oz.

Black-Eyed Peas (Cow Peas) are an very nutritious and flavorful bean popular throughout the South. Rich in vitamin A and Calcium. Small, creamy-white with a black mark at the sprouting point. They have a pleasant savory flavor. They are thinner skinned than most beans, so they cook faster, without the need to presoak.

Fava Bean- 2 oz.

Fava Beans (Broad Beans) have a long tradition of cultivation in Old World farming, being among the most ancient plants in cultivation and also among the easiest to grow. The can be eaten while still young and tender, enabling harvesting to begin as early as the middle of spring. The young leaves of the plant can also be eaten either raw or cooked like spinach.

Garbanzo Bean (Chickpea) - 2 oz.
Garbanzo beans (also known as chickpeas) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round. Chickpeas are high in protein and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East. Mature chickpeas can be cooked and eaten cold in salads cooked in stews ground into a flour, fermented to make an alcoholic drink similar to sake. (Japanese wine)

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