Bring flavor, color and textural variety to your soups & bean salads with this eight dried bean blend.  Beans offer good amounts of vegetable protein, B vitamins and minerals.
 
This Blend Contains: Dried Cannellini, Pinto, Light Red, Great Northern, Black Turtle, Flageolet, French Navy and Small Red beans.

Heirloom beans should be stored in a cool, dry place until needed.

How to Soak & Cook Dried Beans

If you aren’t going to be using the cooked beans immediately, or will be serving them cold, you should briefly shock them in a bowl of ice water to halt the cooking process, preventing them from becoming overcooked.  This bean blend will more than double in size during the cooking process (1 cup uncooked becoming 2 1/4th cups cooked). 
 
Once tender, these beans can be added to soup (just cook them long enough to warm them through if they’ve cooled), turned into a bean salad or tossed with greens.  For a heartier bean salad, consider adding cooked specialty sausage (either sliced or taken out of the casing and crumbled).

Bean & Lentil Recipes