FAQ

Are the beans pressure cooked?

Yes, the beans are pressure cooked in a high pressure autoclave.
Are the beans gluten free?

Yes, our beans are gluten free.
Do they contain any allergens?

According to our strict Allergen Policy and Food Safety procedures there are no risks of cross-contamination between products with gluten and gluten-free products, or the 9 major allergens (tree nuts, fish, sesame, pecans, milk, eggs, shellfish, wheat, & soy).
Are the cartons recyclable everywhere?

Cartons are recyclable at many recycling centers across the US. Find a recycling center near you: https://www.recyclecartons.com
Are the beans soaked?

Yes, our beans are soaked before cooking, and it varies by the bean type, but usually anywhere from 3-6 hours.
Can I microwave the beans in the carton?

Beans should be moved to a microwave safe dish before heating, cartons should not be placed in the microwave.
Our bean cooking process:

Beans are washed thoroughly. Beans are blanched. Beans are hermetically packed into Tetrapak cartons. Each carton is then sterilized at 275 degrees Fahrenheit, allowing the beans to cook while simultaneously sterilizing the package. Thanks to this procedure we are able to guarantee an airtight, sterile package with a shelf life of 2/3 years! 😀
More info on our practices:

The beans are left on the stalk to dry until they reach the right humidity level to allow for proper preservation at room temperature; they are subsequently harvested, sorted by optical and manual means, cleaned, and stored in bags, which we receive in our processing plant. In our processing plant the dried beans are taken out of the bags and “ventilated”, and then soaked in water to rehydrate. The beans are then washed again, scanned by optical sorters, ventilated to remove debris/skins, and are blanched. Foreign materials (like stones) are then removed and there’s an additional process of manual sorting, after which the beans are scanned under a metal detector and poured into the pre-formed Tetra cartons. Brine is then added to the cartons; brine is used for both cooking and pasteurization. The cartons are then sent to an X-ray machine to detect any foreign materials (glass, metal, stones et cetera) and then sent to the autoclave/retort for cooking and pasteurization. This cooking/pasteurization process uses high temperatures and is FDA approved, allowing us to obtain a microbiologically safe product, which will last 24/30 months on the shelf or in the pantry without showing any changes in its organoleptic properties.