Serving Size: 1/4 cup (45 g) dry
Servings Per Container: 15 (per 24 oz)
|Amount Per Serving||% Daily Value*|
|Calories 150 Calories from Fat 0|
|Total Fat 0 g||0%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 10 mg||0%|
|Total Carbohydrate 26 g||9%|
|Dietary Fiber 7 g||28%|
|Sugars 1 g|
|Protein 11 g|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredient: Cannellini beans.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Can be used interchangeable with other white beans and are good for many dishes, especially salads, soups, stews, and puréed bean spreads.
Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Cannellini Beans. Liquid should be 1 - 2" above top of beans. Bring to a boil; reduce heat and simmer 1 - 1 1/2 hours. Or pressure cook 6 - 8 minutes.
- 1 cup of beans yield 2 - 2 1/2 cups cooked beans.
- Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
Beans, peas and lentils are natural agricultural products. Despite use of modern agricultural equipment, it is not always possible to remove all foreign material. Sort and rinse before cooking.
Additional recipes listed on package.
Keeps best refrigerated or frozen.
Product of the USA.