Skillet Refried Red Beans
  • Better Bean Company

    Skillet Refried Red Beans

    Sell by 10/07
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Non-GMO Vegan Vegetarian Gluten free Nut free Egg free Soy free

Red Beans, Water, Onion, Tomatillo, Apple Cider Vinegar, Olive Oil, Organic Jalapeño Pepper, Sea Salt, Garlic.

From the producer:

Steeped in family tradition, our Skillet Refried Red Beans are skillet-sautéed with onion, tomatillo and jalapeño for the rich flavor of old Mexico.With a mild spice, it's delicious as a snack or side. Add to your favorite taco, wrap, rice or casserole recipe. For best results, sauté until a bit crispy.

About Better Bean Company:

Our MISSION is to inspire you to EAT MORE BEANS.Our MANTRA is FOR THE LOVE of BEANS. Better Beans were born and raised in Portland Oregon:created by Keith Kullberg and cultivated by the whole Kullberg family. As a young college student at Oregon State, Keith developed an original recipe for refried red beans. So deliciously nutritious, his beans became a monthly family favorite of his two daughters, Hannah and Brooke. While Keith loved taking a full weekend day to cook his red beans for his daughters, he always begrudged the fact that he couldn’t buy a tasty, ready-to-eat bean at the grocery store. In 2009, while on a hike, inspiration struck Keith. “Everyone loves my beans.” He dove into bringing his delicious beans to market. For Keith, canning his beans was just not an option. Inspired by fresh salsa and pasta, Keith put his beans in a tub and sold them fresh in the refrigerated section. In 2010, with the help of his daughters, Keith launched Better Beans in local stores and Portland area farmers markets; the community agreed: fresh beans were better. Now sold nationwide, Keith and his daughters strive to realize their vision of bringing easy, tasty, healthy beans to everyone. Following her father’s footsteps, Hannah Kullberg, became a bean advocate and began to play a bigger role in the company in 2011. The “Bean Queen,” as she’s known, brought the knowledge she gained from studying food systems at Vassar College to help Better Bean advance its sustainability mission. Hannah helped usher the company through non-GMO verification and advocated on the local food policy council. She believes deeply in the power of business to make positive change. More recently, she gave birth to the next generation of bean believers, a baby boy named West – grown to a 10-pound birth weight on hundreds of tubs of Better Bean (a pregnant Bean Queen couldn’t get enough). Continuing the bean-loving tradition, West already has a favorite Better Bean: Cuban Black Beans, of course.

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