Bulk Beans

Adzuki: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
 

Anasazi: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 4 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 ½ hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black (Turtle): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Black-Eyed Peas: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and cover with ½ inch cold water. Cover, bring to a boil, and simmer until soft, approximately 30-40 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Calico: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.


Cannellini: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chana Dhal (Baby garbanzos): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 2-3 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chickpeas (Garbanzo): Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 1½ hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Chili, Small Red: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Great Northern: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 ½ - 2 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Kidney, Dark Red: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Lima, Baby: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Lentils, Black Beluga: Sort through lentils to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Caviar Black: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 2 ½ cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20–35 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Green: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Red: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-30 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Shasta Yellow: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 2 ½ cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-35 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Lentils, Spanish Pardina Brown: Sort through lentils to remove damaged or discolored ones and rinse. Place in a saucepan and add 4 cups cold water for every cup lentils. Cover, bring to a boil, and simmer until soft, approximately 20-25 minutes. Season with a pinch of salt when lentils are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the lentils.

Mung: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 45-60 minutes. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Navy, Small White: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Pink: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Pinto: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, approximately 1 hour. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Soybeans: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 3-4 hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.

Split Peas, Green: Sort through peas to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup peas. Cover, bring to a boil, and simmer until soft, approximately 40-50 minutes. Season with a pinch of salt when peas are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the peas.

Split Peas, Yellow: Sort through peas to remove damaged or discolored ones and rinse. Place in a saucepan and add 3 cups cold water for every cup peas. Cover, bring to a boil, and simmer until soft, approximately 40-50 minutes. Season with a pinch of salt when peas are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the peas.

Dehydrated Foods

Black Bean Mix (Fantastic World Foods): Bring 2 cups water to a boil. Stir in 1-1/3 cups mix. Cover and let sit 5 minutes before serving.

Curry Lentil Soup Mix (Taste Adventure): Combine mix with and equal amount of boiling water. Stir, cover and let sit five minutes before serving.

Falafel (Casbah): Bring ½ cup water to a boil. Stir in 1 cup mix. Cover and let sit 10 minutes. Form into patties. Fry in ½ inch oil until brown, about 3 minutes.

Falafel (Fantastic World Foods): Bring 1-¼ cups water to a boil. Stir in 1 ¾ cups mix. Cover and let sit 15 minutes. Form into patties. Fry in ½ inch oil until brown, about 3 minutes.

Nature’s Burger (Fantastic World Foods): Mix equal parts mix and boiling water. Let sit 10-15 minutes until cool and stiff. Form into patties. Pan fry until crisp on both sides.

Refried Bean Mix (Fantastic World Foods): Bring 1-3/4 cups water to a boil. Stir in 1-1/3 cups mix. Cover and let sit 5 minutes before serving.

Split Pea Soup Mix (Taste Adventure): Bring 2/3 cup water to a boil. Stir in 1/2 cup mix. Simmer to blend flavors. Serves one.

Tabouli (Fantastic World Foods): Combine 1 cup mix with 1-1/4 cups boiling water. Stir in 2 Tbs. olive oil and 2 finely chopped tomatoes. Cover and let sit for 1 hour before serving.

Vegetarian Chili Mix (Fantastic World Foods): Bring 2-1/2 cups water to a boil. Stir in 1-1/3 cups mix, one can of beans of your choice, and one 15-oz can diced tomatoes. Cover and simmer 10 minutes before serving.

Grains + Cereals

Amaranth: Place 1 cup amaranth and 3 cups water in a saucepan. Bring to a boil. Reduce to low, cover, and cook for 20-25 minutes.

Barley, Black Nile: Bring 2 ½ - 3 cups of water and a pinch of salt to a boil. Stir in 1 cup barley. Return to a boil, cover, and simmer 40 minutes.

Barley, Hulled: Wash grain and soak overnight. Bring 3 ½ cups water and a pinch of salt to a boil. Stir in 1 cup soaked grain. Return to a boil, cover, and simmer 1-1 ½ hours.

Barley, Pearled: Bring 3 ½ cups water and a pinch of salt to a boil. Stir in 1 cup grain. Return to a boil, cover, and simmer 30-35 minutes.

Buckwheat Groats: Place 2 cups water and 1 cup kasha in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-25 minutes until liquid is absorbed.

Buckwheat, Roasted (kasha): Place 2 cups water and 1 cup kasha in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-25 minutes until liquid is absorbed.

Bulgur: For salads: Place 1 cup bulgur in a large bowl. Pour 2 ½ cups boiling water over grain, cover, and let sit for 30-60 minutes. For pilafs: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup bulgur. Cover and simmer 20 minutes until liquid is absorbed.

Couscous: Bring 1¼ cup water to a boil. Stir in 1 cup couscous and a pinch of salt. Return to a boil, remove from heat, cover, and let stand 5 minutes. Stir and serve.

Mid East Couscous: Bring 1½ cup water to a boil. Stir in 1 cup couscous and a pinch of salt. Return to a boil, cook 1 minute, remove from heat, cover, and let stand 5 minutes. Stir and serve.

Cracked Wheat: Place 2 cups water, a pinch of salt, and 1 cup cracked wheat in a saucepan. Bring to a boil. Cover and simmer 15-20 minutes. Let stand 5 minutes. Stir and serve.

Einkorn: Bring 3 cups of water to a boil. Add 1 ½ cups einkorn and simmer on low for 30-35 minutes.

Emmer Farro: Wash grain and soak 6 -8 hours or overnight. Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup soaked grain. Return to a boil, cover, and simmer 40-50 minutes.

Farina: Bring 2 cups water and ¼ tsp salt to a near boil. Slowly stir in ½ cup farina. Bring to a boil, then simmer three minutes, stirring occasionally.

Grain Flakes (Barley, Wheat + Rye): Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Return to a boil, lower heat and cook uncovered for 20 minutes. Cover pot and let stand 5 minutes before serving.

Kamut Flakes: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup kamut. Simmer for 5 minutes.

Millet: Lightly toast 1cup millet in a dry saucepan until it smells nutty. Stir in three cups boiling water and a pinch of salt. Return to a boil, cover, and simmer 30 minutes. Let stand covered for 10 minutes before stirring and serving.

Oat Bran: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup bran. Simmer for 5 minutes, cover, and let stand 5 minutes before serving.

Oat Groats, Whole: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup oat groats. Cover and simmer 50-60 minutes until tender.

Oats, Quick: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 3 minutes.

Oats, Rolled and Thick Rolled: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 5 minutes.

Oats, Steel Cut: Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Cover and simmer for 40-45 minutes.

Popcorn (Yellow, White + Multicolored): Use a 3-4 quart saucepot with lid. Pour popcorn into the pot to cover the bottom. Transfer to a measuring cup. For every cup of kernels, place 1/3 cup oil in the pot. Heat over medium-high heat until a “test” kernel pops. Add the rest. Shake pot to spread kernels evenly with oil and cover. When popping slows, remove the pot from the stove and let set until all popping stops.

Quinoa: Rinse in cool water. Place 2 cups water and 1 cup quinoa in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-20 minutes until liquid is absorbed.

Quinoa, Red: Rinse in cool water. Place 2 cups water and 1 cup quinoa in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-20 minutes until liquid is absorbed.

Rye Berries: Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup berries. Return to a boil, cover, and simmer 1 ½ hours until berries are tender.

Spelt: Bring 3 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup spelt. Return to a boil. Reduce heat, cover, and simmer 1 ½ hours.

Teff: Bring 2 cups of water and a pinch of salt to a boil. Stir in ½ cup teff. Return to a boil, cover, and simmer 15-20 minutes.

Textured Vegetable Protein: Add 8-10 ounces water to 4 oz TVP. Let sit 2-3 minutes until water is absorbed.

Wheat Berries, Hard Red Winter: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.

Wheat Berries, Soft White: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.

7-Grain Flake Mix: Bring 2 cups water and a pinch of salt to a boil. Stir in 1 cup flakes. Simmer for 5 minutes.

9-Grain Cereal: Bring 3 cups water and a pinch of salt to a boil. Stir in 1 cup cereal. Simmer for 12-15 minutes until creamy.

Pasta + Noodles

4-Color Bowties: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10 minutes, until tender. Drain and rinse.

4-Color Spirals: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Angel Hair (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Corkscrews, Vegetable (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Elbows: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Elbows, Wheat-Free (supergrain): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4-6 minutes, until tender. Drain and rinse.

Elbows, Whole Wheat: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8-10 minutes, until tender. Drain and rinse.

Fettuccini (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Fettuccini, Spinach: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Garden Pagodas, Wheat-Free: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4-6 minutes, until tender. Drain and rinse.

Lasagna (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Lasagna, Whole Wheat: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10-12 minutes, until tender. Drain and rinse.

Linguini: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 7 minutes, until tender. Drain and rinse.

Orzo: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Orzo, Vegetable: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Penne: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10 minutes, until tender. Drain and rinse.

Penne, Brown Rice: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Penne, Whole Wheat: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8-10 minutes, until tender. Drain and rinse.

Rigatoni: Bring 4-5 quarts of water, 2 tsp. salt, and 2 Tbs. oil to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 11 minutes, until tender. Drain and rinse.

Rotelle, Wheat-Free: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4-6 minutes, until tender. Drain and rinse.

Small Shells (semolina): Bring 4-5 quarts of water and a pinch of salt to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Soba: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to boil and cook uncovered for 7-10 minutes, until tender. Drain and rinse.

Spirals, Whole Wheat: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8-10 minutes, until tender. Drain and rinse.

Spaghetti (semolina): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 8 minutes, until tender. Drain and rinse.

Spaghetti, Spelt: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 4 minutes, until tender. Drain and rinse.

Spaghetti, Whole Wheat: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 12 minutes, until tender. Drain and rinse.

Tricolor Tortellini: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 10 minutes, until tender. Drain and rinse.

Udon: Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to boil and cook uncovered for 7-10 minutes, until tender. Drain and rinse.