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Ingredients: Black eyed peas. Naturally gluten free product.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Shelf Life: Should be stored in a cool place of 60 degrees or less to achieve rated storage life. Warmer temperature will slightly decrease storage life.
Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic.
Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
For sprouting, soak 12 hours in water for initial start. If beans are harder may use warm water-90 degrees. Drain off soak water entirely and then rinse with cool water-not cold water. Drain.
Repeat this process every 8 hours keeping in low light and room temperature for 2-3 days. Sprouts are ready to harvest when 1/4 to 1/2 inch long sprouts appear. Be sure to drain thoroughly in last step to minimize surface moisture. Store in refrigerator. The larger thicker sprouts require pressure method.
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