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785-852-4203
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Chef Alli’s Chicken and White Bean Soup

By Stacey | April 15, 2020

Ingredients 1-2 large boneless skinless chicken breasts (may substitute chicken thigh meat, if preferred), cooked and shredded 1 Tbs. good olive oil 1 small yellow onion, diced (may substitute 1 Tbs. dehydrated onion flakes) 1 tsp. each cumin ans dried oregano leaves 15 oz. can petite diced tomatoes, with juice 2 cups cooked 21st Century…

Chorizo Andouille Beans

By Stacey | March 31, 2020

(Pinto and Fremont beans) By Pearl and Brett Worden Ingredients 3 cups pinto beans 1 ½ cups Fremont beans 1 medium onion (chopped) 3-4 cloves minced garlic 8oz ground chorizo 12 oz Andouille Sausage 1-2 Tablespoons Chicken Bouillon 2 bay leaves 2 tablespoons pure maple syrup Spices to taste: Salt & pepper Cumin Oregano Directions…

Pintos: America’s Favorite Bean

By Stacey | March 26, 2020

Every year, Americans eat more than seven pounds of beans, and the most popular choice is pintos. Likewise, pinto beans are also the most widely grown crop in the U.S. But, other than being something tasty that you eat as a side dish or use to fill a burrito, what else do you know about…