No. 1 grade.

• Excellent source of fiber. Good source of iron. Not a low calorie food.

Black Eye Peas, Pork Beans, Lentils, Great Northern Beans, Baby Lima Beans, Pinto Beans, Green Salt Peas Yellow Split Peas, Large Lima, Beans, Red Kidney Beans, Black Beans, Small Red Beans, Small White Beans Black Red Kidney Beans, Garbanzo Beans, Red Lentils, Cranberry Beans, Yellow Eye Peas, Pearl Small, Green Whole Peas, Seasoning Packet: Hydrolyzed Soy and Corn Protein, Salt, Natural Flavors Including See Cooking Baker’s Yeast Extract, Salt, Maltodextrin, Sunflower Oil, Torula Yeast), Maltodextrin Less than 2% Calcium Sulfate Added to Prevent Caking.

Soaking Method: To 1 lb (about 2 cups) of beans add 8 cups of hot water. Boil for 2 minutes. Remove from heat. Cover and let stand 1 hour or let stand in 8 cups cold water overnight for at least 8 hours in the refrigerator. Drain and rinse beans. Simmer: Cooking Instructions: Add 6 cups water to drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 1 1/2-2 hours. Add contents of seasoning packet during last half hour of cooking.