Hy-Vee 

Hy-Vee Pinto Beans 64 oz

NET WT 64 OZ (4 LB) 1.8 kg
075450150988
About this Product
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.

Features And Benefits

  • An excellent source of fiber.
  • Per 1/4 cup Dry: 80 calories; 0 g sat fat (0% DV); 10 mg sodium (0% DV); 1 g total sugars; 12 g fiber (44% DV); 2.5 mg iron (15% DV).

Kosher

Low Fat

Certifications

SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.

The Union of Orthodox Jewish Congregation

Hy-Vee Simple Source Certification: Simple Source is a promise that the product inside is free from unnecessary additives. Look for the Simple Source logo for ingredients you can simply smile about.

GMO Disclosures
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Product Instructions
Beans are a natural agricultural product. Despite use of modern cleaning equipment, it is not always possible to remove all foreign material. Please sort and rinse beans before cooking. Quick Soak: Rinse and sort beans in large pot. To 1 pound of beans (about 2 cups), add 6 to 8 cups hot water. Bring to rapid boil; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain soak water and rinse beans Overnight Soak: Rinse and sort beans in large pot. To 1 pound of beans (about 2 cups), add 6 to 8 cups cold water. Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans. Cooking Directions: Add 6 cups hot water to drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 1-1/2 to 2 hours.

General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Soy
  • May contain traces of soy duE to crop rotation.
Sustainability

80

Calories

0

Sat Fat (g)

10

Sodium (mg)

1

Total Sugars (g)


  • Pinto Beans.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.