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|Price:||$32.39 ($0.29 / Ounce) & FREE Shipping on orders over $35. Details|
Bob's Red Mill is dedicated to the manufacturing of natural foods in the natural way. In their own words: "With all the sophisticated knowledge of recent times, no machinery has yet been developed that grinds grains into flour quite as well as our flint-hard quartz millstones quarried in France and used by discriminating millers since early Roman times."
"Our well-dressed (sharpened) sets of millstones turn the highest quality wheat into a finer, better baking bread flour than all the hammer mills, steel roller mills, steel buhr mills, or pulverizers ever built! These slow turning millstones grind the bran, endosperm, and germ (containing its nutritious wheat germ oil) into flour in a cool natural way, creating a more assimilable food."
Bob's Red Mill stone grinds all common and most uncommon grains into flours and meals on its over 100-year-old mills. They mix them into an astounding array of unique cereals, pancake and waffle mixes, machine and hand-made bread mixes, quick bread mixes, gluten-free mixes, and specialty grain products.
Size: Pack of 4
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Place the beans in a large pot and add enough water to cover by at least 2 inches. Bring to a boil, turn off the heat and let sit covered for 1 hour. Rinse the beans. Place the soaked and rinsed beans in a pot and add enough water to cover by at least 2 inches. Bring the water to a boil. Reduce heat to low and simmer until tender (approx. 60 min.). Avoid excessive stirring or the bens will break up. Do not add salt to the until after soaking. Yield: 3 cups cooked beans. Keeps best refrigerated o
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Excellent quality limas -- large bean size and package contain few broken and split beans.Published 7 months ago by Wes Rice
These beans are huge, fresh and extremely tasty. I will never buy another brand. I don't soak over night, because
the Lima bean is so fresh that it softens when cooking.
These are the most amazing beans. EVeryone would be happy with them for dinner quite often with lots of butter.Published on July 21, 2013 by Yvonne Bent