Yayla Dermason Beans 1 kg

Yayla Dermason Beans 1 kg

Class 1 Dermason Dry Beans

Turkish Origin TS 141 Source of Potassium Source of Folic Acid Dermason Variety

Product Information

Complies with the Food Codex.

⏱ Before cooking the dry beans, 10-12 hours in cold water let them soak.

Key Features

• It is a source of potassium.
• It is a source of folic acid.

From Nature to Your Table

Delicious, natural legumes are sourced from our farmers, processed in our modern facilities, packaged to world standards, and brought to your table.

Storage and Product Inspection

• Best before date ( TETT ), batch number ( PN ) and product year ( PY ) are printed on the packaging.
• Store in a cool, dry place away from sunlight, preferably in a cloth bag.
• Grains, cereals and rice are products of agricultural origin and should be inspected visually before consumption.

Dry Beans with Meat

1. 250-300 g cubed meat pre-boil them.
2. In a pot, with vegetable oil, finely chopped 1 medium onion sauté.
3. 1 green pepper, 2 tomatoes And 1.5 tablespoons tomato paste and continue sautéing.
4. Add the boiled meat to the pot and 5 minutes more.
5. On top, 1 bowl of boiled Yayla Dermason Beans.
6. Add enough meat broth to cover the beans by about two fingers, along with enough salt.
7. Cook until the dried beans are thoroughly softened.
8. If the dish runs low on liquid, top it up with hot water. Adding cold water may cause the beans to toughen.

Cooking Suggestion

• Soak the beans in cold water 10-12 hours let them soak.
• Boiling them in a pressure cooker saves time.
• In a pressure cooker, approximately in 30-40 minutes cooks.
• In a regular pot, approximately In 1-1.5 hours cooks.

MANUFACTURER Yayla Agro Gıda San. ve Tic. A.Ş.

Nutritional Values

Product Features

• Net quantity: 1 kg
• Packaging Type: Opp
• Gluten: None
• Vegan: Yes