Ragin' Cajun Seasoned Ten Bean Soup, 16 oz - Pack of 4

Ragin' Cajun Seasoned Ten Bean Soup, 16 oz - Pack of 4

• PRODUCT IDENTITY — Ragin' Cajun Seasoned Ten Bean Soup combine dry a blend of ten beans and peas with a separate Louisiana seasoning packet. The current manufacturer family pages describe the seasoned beans as feeding eight and using twelve seasonings and vegetables. Choose the exact variation shown in the title and images to match the size and quantity needed.
• FLAVOR PROFILE — A colorful mix of beans and split peas cooks with salt, bell pepper, onion, celery and Cajun seasoning. The result is designed to complement the named foods and cooking methods without replacing the cook's control over the finished dish.
• VERSATILE USES — Prepare as a soup, serve over rice or add sausage, ham or another meat for a hearty one-pot meal. Pair with smoked sausage, ham, chicken, rice, cornbread, green onion, herbs or hot sauce. Adjust additions and seasoning to the recipe, protein and serving style.
• STRAIGHTFORWARD PREPARATION — Remove the seasoning packet, rinse and drain the beans, place them in a four-quart pot with ten cups of water and the seasoning, bring to a boil, then cook uncovered at a low boil for two to two-and-a-half hours until tender. Follow the current package directions for exact quantities, cooking time, temperature and food-safety requirements.
• INGREDIENT TRANSPARENCY — The official page lists pinto, navy, red kidney, black, baby lima, Great Northern and lentil beans plus green and yellow split peas and blackeye peas. The current manufacturer pages describe this seasoned bean family as gluten free; review the current package label for the latest allergen statement. Formulations can change, so always review the package received before serving anyone with an allergy or sensitivity.
• MADE IN LOUISIANA — Acadian Kitchens, home of Ragin' Cajun, makes the line in its SQF-approved facility in Lafayette, Louisiana. The company traces Ragin' Cajun to 1980 and more than forty years of Cajun and Creole food heritage.