Shoshone Falls Black Bean – small

$ 4.79

Product Description

We’ve finally found the perfect blend of Washington State black beans, chili powder, spices and sweet potatoes. After months of arduous testing, black bean soup twice a week, we’ve come up with a soup we love and hope you will too!

You will need:
1/4 lb of sausage, beef, pork or chicken

Package Includes:
Bean Mixture
1 Spice Packet

Directions: Sort and rinse beans. In a 3 quart saucepan add 3 1/2 cups water and bean mixture. Cover and bring to boil, reduce heat and let simmer until beans soften, about 1 hour. When beans begin to soften add both spice packets and your choice of cooked meat. Continue to simmer until beans are soft and ready to eat. Serve topped with sour cream or cheese.

Crockpot Directions:Add water, the entire soup mix and precooked meat to the slow cooker. Cook on low for 6 hours (minimum) to 10 hours (maximum). Cook on high for 3 1/2 hours (minimum) to 6 (maximum). Enjoy!

Instant Pot Directions:Reduce water by 1/2 cup. Add all ingredients to the Instant Pot, lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 30 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy! 

Cooking Variations:
Add ground beef, pork or turkey.
Prepare package without meat. (Beef flavor is yeast based and therefore vegetarian.) If desired add meat substitute.

Bean Hints & Nutrition:
Beans should always be sorted, cleaned and washed to remove any small rocks, etc.
The USDA recommends that adults eat three cups of beans per week for the maximum health benefit. Beans are naturally low in total fat, contain no saturated fat or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium.
Why Beans May Cause Discomfort:
Beans are high in fiber and complex sugars that our bodies have to work hard to digest which may cause intestinal gas.
To reduce cooking time and intestinal gas soak the beans six to 12 hours ahead of cooking to help dissolve the complex sugars. Drain and replace the soaking water as frequently as possible. Over time increase the amount of beans you eat to help your body adapt.

Tidbits of History

Shoshone Falls is, truly, one of nature’s many wonders. Standing 212 feet tall it is 45 feet taller than Niagara. The rim of the falls spread almost 1000 feet across in a broad horseshoe shaped arc. In the summer water slowly trickles down its face but in the spring water roars over the rim and crashes back into the Snake River.

Shoshone Falls is located five miles east of Twin Falls in South Central Idaho. The falls have historically been compared to Niagara and were given the nickname “Niagara of the West” in the early 1900’s.

From the viewing center visitors can see all of Shoshone Falls. The many dams and irrigation projects on the Upper Snake have dramatically reduced the falls from their former glory but the falls still amaze visitors. The best time to view the falls is in early spring before the dams upriver siphon off too much water and when the snow is melting in the mountains.

Shoshone Falls has been the division between the Upper and Lower Snake for over 17,000 years. Geologists believe that the waterfall was carved into the bedrock during the Bonneville Floods. Before the many dams were installed on the Snake the Shoshone Falls was the furthest point of migrating Salmon, an unsurpassable obstacle. Native American tribes gathered at the falls during the spring runs to catch and dry their year’s supply of salmon.

The tribe that Shoshone Falls was named after, the Shoshone people, used to fish at the falls each year. It is said that a person could throw a spear into the water at random and strike a fish every time. Today people still gather at the falls in the spring but instead of fishing they are simply marveling at nature’s glory.

For more information about visiting Shoshone Falls visit.