High-Protein Pantry Staple for Long-Term Storage
Quick Facts
-
Net Weight: 24 lb (10.9 kg)
-
Total Servings: 311
-
Prepared Yield: Approx. 77 cups
-
Protein: 7 g per serving
-
Shelf Life: Up to 30 years
-
Single-ingredient whole food
Product Description
Dried Pinto Beans are a dependable, single-ingredient staple suited for both long-term food storage and everyday cooking. Each serving provides 7 grams of protein and is high in fiber, making them a practical foundation for balanced meals.
Packaged in a 4-gallon pail for bulk storage, these beans offer long shelf life and flexible preparation methods, including overnight soaking or quick-prep techniques.
Built for Long-Term Storage & Daily Cooking
-
7 g protein per serving to support meal planning.
-
High in fiber and a good source of potassium.
-
Up to 30-year shelf life when stored properly.
-
Bulk 4-gallon pail designed for extended storage.
-
Versatile ingredient for soups, stews, chili, rice dishes, and side meals.
Specifications
-
Net Weight: 24 lb (10.9 kg)
-
Total Servings: 311
-
Prepared Yield: Approx. 77 cups
-
Shelf Life: Up to 30 years
-
Container Size: 4-gallon pail
-
Form: Dried whole pinto beans
Ingredients
Pinto Beans
Directions
Soaking Overnight
-
Remove oxygen absorber and discard.
-
Rinse beans thoroughly.
-
Add 1 cup rinsed beans to 3 cups water and let stand 12 hours.
-
Cover and slowly cook on medium heat until beans are tender, about 2 hours.
-
Add more water if necessary.
-
Season as desired.
Quicker Preparation
-
Remove oxygen absorber and discard.
-
Rinse beans thoroughly.
-
Add 1 cup rinsed beans to 3 cups boiling water.
-
Boil 2 minutes and let stand 1 hour.
-
Cover and cook on medium heat until tender, about 2 hours.
-
Add more water if necessary.
-
Season as desired.
FAQ
Q: How long will the unopened pail last?
Up to 30 years when stored in a cool, dry environment.
Q: Are these pre-cooked?
No. These are dried whole beans and must be soaked and cooked before consumption.
Q: How many servings are included?
311 servings per 4-gallon pail.
























