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Dried

Dried
Bulk sizes of Dried Beans, organic, non-organic & dried soup mixes.
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A popular bean in Italy, the creamy white cannellini bean is fairly large, about the same size as a kidney bean. Because it maintains its shape well when cooked and has a mellow flavor, the cannellini bean is excellent in many dishes, and can be used interchangeably with other white beans in many recipes. Before cooking, soak cannellini beans overnight, then pressure cook for 18 minutes or simmer on top of the stove for 2 1/2 to 3 hours. 1 cup of dried cannellini beans makes approximately 3 cups cooked. UPC: 058504132036
1040
 
This tough-skinned bean is often served as a puree or on its own. Puree cooked Fava Beans and mix with spices, onions and garlic or dill and thyme. Favas can also be roasted and eaten as a snack, a common practice in east Asia. UPC: n/a
1074
 
Autumn Lentil Blend is a seasonal colored blend of some of our best selling lentils including, French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina and Ivory White Lentils. The color of the blend fades if cooked too long. The blend provides a mild, earthly flavor and soft texture. UPC: n/a
5876
 
This deep green lentil's texture is a bit firmer than most other lentils and hold their shape well when cooked. This tiny lens shaped pulse has traditionally been used as a meat substitute UPC: 0585042100813
1000
 
Lentils are quick cooking, which makes them an easy addition to many soups. They are also good cooked and chilled for salads or mixed with bread crumbs as a vegetable stuffing. Or blend lentils with middle eastern couscous for a bed for seafood or poultry. UPC: n/a
1011
 
Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. UPC: n/a
1012
 
The nutty flavor and firm texture of the Garbanzo Bean makes it very versatile. Also known as chick peas, Ceci, cici, cheechee, Pois Chiche, Gran, Kabuli, Channa, or Safaid Beans. Garbanzo are found often in Indian and Mediterranean dishes. They are high in fat content and are a good source of calcium, the B Vitamins, protein and iron.UPC: n/a
1005
 
Split Peas are most commonly used in thick soups and stews. The peas break apart when cooking, adding to the texture of the soup. Split Peas can also be used to make dips and spread or they can be included with other ingredients in baked casserole or stuffings. UPC: 05850418103
1009
 
Whole Green Peas were traditionally cooked to a puree and hen mashed to make a thick porridge. Peas often break down while cooking and therefore, they make an excellent choice for thick and hearty soups. Peas can also be used to make a mock cream soup for people avoiding dairy products. UPC: 05850418003
1026
 
Split Peas are most commonly used in thick soups and stews. The peas break apart when cooking, adding to the texture of the soup. Split Peas can also be used to make dips and spread or they can be included with other ingredients in baked casseroles or stuffing. UPC: n/a
1024


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