The World's Healthiest
Storable Survival Food!
If you've ever looked at buying a supply of emergency food, you know the stark reality:
Emergency food storage seems to be a tradeoff.
You sacrifice the rich taste, flavor, and nutrient density of whole foods for the practicality of more long-term, shelf-stable foods.
Until now, that is.
I want to tell you about an impressive, but forgotten whole food that's perfect for emergency food storage. It's nature's ultimate high protein super food... practically bursting not only with precious protein, but also vitamins, minerals, fiber, and other necessary survival nutrients.
I'm talking about certain types of dried beans. Not only are they a must-have survival food, but they're also a major money-stretcher when budgets are lean. To my knowledge, there is no natural food on the planet that delivers so much nutrition for so little cost.
But first things first. You simply can't ignore the flavor of the heirloom varieties. It's another story altogether. For most Americans, dried beans from the grocery store are horribly bland and boring. And, unfortunately, many people never learn to like beans at all because they've never tasted fresh heirloom beans. That's what happens when you're forced to settle.
Despite the existence of over 15,000 bean varieties in the world today, only a handful of them ever make it to your local grocery store.
And chances are, those "Big-Ag" beans are the ones you've tasted and hated. That's because the vast majority of beans that really taste great aren't suited for the brute-force, industrialized farm-to-market techniques large commercial farmers use today.
What you're left with, commercially, are a handful of "Pesticide-Herbicide Ready" varieties that can handle the harsh treatment that passes for farming today. They may make it to market cheaply enough... but they taste like rat poison!
Almost all grocery store beans, by the way, sit around in stifling hot storage silos and warehouses for four years before they even make it to grocery store shelves. To me, that's something scary.
But it's time to forget everything you've ever heard about beans as a tool for self-reliance. This is a story almost no one knows about. In fact, you've probably never really tasted beans, at least not the way God intended beans to taste anyway.
So what's the down and dirty of all of this? It's this: I think we're onto something. I think this is the greatest self-reliance story ever told. Here's why:
My name is Bill Heid, and my company, Powerful Living, sells products that help people to get off-the-grid and become more self-reliant. For quite some time now, we've been wanting to offer our customers a nice selection of dried beans. For us, selling dried beans is a no-brainer... except for one thing:
The dried beans that you can get in most grocery stores are, in my humble opinion, something to be avoided at all costs, for all the reasons I mentioned earlier.
No, if we were going to sell dried beans, I wanted them to be the absolute best beans in the world. Not only did I want the absolute freshest beans available (because of the tremendous nutritional and shelf life issues), but they also would have to have something extra.
Food intolerance is a growing health problem … and typical emergency survival food (such as freeze dried and dehydrated meals) contains ingredients that some people just can’t tolerate. But not Soup Bean Survival! Our beans are naturally free of wheat, gluten, dairy, lactose, casein, soy, corn, tree nuts, and peanuts. Now in an emergency, you won’t have to choose between hunger and your health!
And after quite a search by our international seed buyer, we finally found what we think are perfect beans. We've stocked up these beans for ourselves and now we're offering this remarkable bean stock to our friends and customers in a very special package we're calling “Soup Bean Survival.”
Here's the story: We found these rare heirloom beans on a farm in California's Sacramento Valley, grown by a farmer whom we've fondly nicknamed “The Bean Doctor.”
The Bean Doctor is not a traditional farmer. He's a little quirky, a little secretive and He only grows rare heirloom beans, with rich cultural histories going back hundreds of years. I've never seen a grower whose "heart is in it" like this guy. He isn't just a farmer, he's also a historian, anthropologist, and explorer all rolled into one. (Show him a bean he's never seen before, and he's as excited as if he won the Powerball lottery.)
The Bean Doctor has also, single-handedly, saved a number of heirloom bean varieties from the brink of obscurity. Some of these beans are so rare that he's had to pay a fortune for just a handful of beans for seed stock. But he's such a plant genius and once he gets a few of the rare seeds in the ground, the rest is almost magical. In a few seasons of careful stewardship, he can literally bring a rare or obscure variety of bean back to life.
But it's not their near-extinction status that make these beans so valuable. And it's not their astonishing nutrient-density. It's not even their striking beauty as each variety has its own colorful, distinctive markings. Nope, none of those things make these beans so sought after, so valuable. What is it then?
The answer lies in their extraordinary flavor.
From a culinary perspective, the heirloom beans we've put together in the new Soup Bean Survival kit are truly exceptional. In fact, I don't believe you will find any beans on the planet with better taste!
And that's not all. Each variety in the package has its own distinctive flavor and texture. Creamy... meaty... buttery... hearty... delicate... each one is different from the last. The "Eye of the Goat" bean, for example, is as different from the Green Flageolet bean as a Barnett Vineyards Cabernet Savignon is from a Babcock Winery Pinot Grigio.
Any chef worth his salt knows that truly outstanding food is all about the quality of the ingredients. And that's why the distinctive flavor and texture profiles of these heirloom beans are so highly prized by chefs and gourmands almost everywhere on earth.
More and more, gourmet chefs hound heirloom bean growers (and especially our friend Dr. Bean) to plant more of these rare varieties. They leave no stone unturned to find supplies of them. And when they discover a cache of them, they keep the source close to their chests – because they don't want to have to share their "hidden treasure" with anyone. In fact, these big-time chefs love these beans so much that sometimes they'll buy out entire inventories leaving nothing for ordinary folks.
And of course you can forget about ever finding beans like this in local grocery stores. These heirloom beans require far too much coddling to make them profitable for the giant food conglomerates that control most of the country's food production.
So why do these beans taste so darn good? Here's our theory: Originating as far north as Prince Edward Island (the true Jacob's Cattle Bean) to south of the equator in Peru (Christmas Lima Beans), the beans in Soup Bean Survival are native to the Americas and are not genetically modified in any way.
And because heirloom beans are native to the Americas, they surpass non-native crops when it comes to the uptake of minerals and other soil nutrients. That's what we think makes them so flavorful and nutrient-dense. They're also better at resisting native climate stresses, pests, and diseases, and are more sustainable in the long run.
The Bean Doctor is always on the lookout for old , forgotten strains. When he finds a likely candidate, he takes it back to his farm and grows some for himself. At any given season, he's growing 40 or 50 different heirloom bean varieties. (As far as we know, he's the only farmer in the world who does anything like this.)
The Bean Doctor's farm is also nestled in one of the most fertile areas of the Sacramento Valley in California. And yet this is only the beginning. You see, the microclimate on his farm, combined with extremely careful stewardship, produces heirloom beans that are nothing short of extraordinary.
The truth is, without the blessing of a microclimate that behaves with the precision of a Swiss watch, the beans wouldn't have temperatures, moisture levels, or drying winds they need for each stage of growth, from planting until harvest!
It gets even better. The Bean Doctor, though a little odd, is a careful steward of the land, meticulously rotating his crops each year so he doesn't wear out the soil. But the over-the-top "attention to detail" doesn't stop there. Once harvested, the beans are manually sorted and cleaned in order to avoid damage by heavy equipment.
But the bottom line is this: The Bean Doctor sells out his entire harvest each year! And most of the beans go directly to top chefs and a hand full of "bean insiders" who want the best of the best. These guys will only buy fresh beans and will never buy stock that has sat in a hot warehouse for a few weeks, let alone three years or more.
By the way, freshness has a huge impact on bean preparation time. If you've prepared store-bought dried beans before, you know how long it takes. You have to soak them for at least 6-12 hours, sometimes even longer.
But not the beans in the Soup Bean Survival package. You'll find soaking time is greatly reduced, down to about 2 hours. Same goes with cooking time – it only takes an hour or two at most, unless you choose a slow-cooking method like a Crockpot or solar oven.
Why is soaking and cooking time so much shorter? Because the beans are fresh! You see, as beans age, they dehydrate naturally. So, the older they get, the drier they get. If you get beans from the grocery store, you get beans that have been losing moisture steadily for perhaps four years, five years, or even longer. It takes a lot of soaking for water to penetrate the hardened outer surface of the beans and rehydrate them. But Survival Soup Beans are fresh from the last harvest... which makes it easier and faster for you to enjoy your beans!
We've called this special bean package Soup Bean Survival because soup is one of the most nourishing, satisfying, and simple dishes you can make. But of course, these beans aren't limited to just making high-nutrition soups. In fact, part of the Soup Bean Survival Kit's appeal is that the beans are very versatile.
And don't make the mistake of assuming that because these are rare beans they require fancy preparations. They don't. The flavor of these beans is so exceptional that they can stand on their own... or complement any flavors you may wish to pair with them.
Look... if you're in a "worse case" survival situation, you don't have the luxury of picking and choosing the finest spices and seasonings. The beauty of these heirloom beans is that they'll taste great no matter how you prepare them.
Seriously, heirloom beans are probably the most versatile food you can have "ready" in the kitchen for "crunch time." Beyond a few basic cooking principles, there are no hard and fast rules for cooking them. It's almost impossible to ruin them.
The beans in the Soup Bean Survival kit are guaranteed fresh from this years' harvest. And, I guarantee they're the freshest dried beans you'll ever eat in your entire life... unless you choose to plant some of the beans in your package and grow your own. (more about that in a minute) But the bottom line is this: The freshness of the beans is what dramatically shortens the preparation time. They're so quick you won't believe you're cooking dried beans!
After you soak them for a couple of hours, just put them on the stove top, over the campfire, or even in a solar oven, and let them cook another hour or two. Or, toss them in the crockpot or solar ovn in the morning, add some water, and let them simmer all day. You can add other things to the pot if you like (such as onions, garlic, celery, a hambone, herbs and spices, or whatever you happen to have on hand)... or not. No matter how you prepare them, you'll be thrilled with the taste.
In every Soup Bean Survival package, you get nine different varieties of heirloom beans. It's a given that these beans are a nutritional powerhouse. But these beans go far beyond that. These specific varieties were carefully selected based on taste profiles, culinary properties, and ease of growing (yes, you can plant them, too).
1)Christmas Lima (one pound)
This bean is nothing like the lima beans your mother made you eat. Originally from Peru, it's called the “Christmas” Lima because it's often used in traditional holiday stews in Italy. These beans retain their distinctive burgundy markings even after cooking. Legend has it that each year the Pope enjoys these beans at Christmas time. With their delicious, chestnut-like flavor and baked potato-like texture, Christmas limas are big and bold in any recipe. Make a hearty soup with them, or enjoy them simply prepared with a drizzle of olive oil and a sprinkle of your favorite dry cheese. Christmas Limas are a good source of iron, and their high fiber content helps support healthy blood sugar levels. Christmas Limas also contain the trace mineral manganese, giving them powerful antioxidant properties. They're an excellent variety for home gardeners, too: hardy, productive, and heat tolerant. Christmas Limas are one of Slow Food USA's Ark of Taste foods.
2)Good Mother Stallard (one pound)
True beans heirloom grown for generations. Wonderful, nutty, rich meaty flavor. A true family heirloom grown for generations. Wonderful, nutty, rich meaty flavor. Beans plump up to almost perfectly round when cooked, one of the few dry beans that retains its colors through cooking. Great for cold bean salads or soups, or just as a side dish with a simple dressing. Very productive pole bean plants.
3)Green Flageolet (one pound)
Any gourmand worthy of his or her apron has nothing but praise for the Green Flageolet. Foodies everywhere regard this little-known heirloom bean as the “caviar of beans.” It's a real delicacy, and usually very hard to find. Unless you frequent gourmet food stores and comb through specialty cooking catalogs, you've probably never seen them for sale. Their delicate, creamy flavor belies their hardiness – they won't fall apart in the cooking process. Use them in soups and stews, but make sure to try them in cold salads, too. The Green Flageolet has the odd ability to retain chlorophyll longer than any other bean, even after cooking, hence the name. This colorful bean adds a host of nutrients, including powerful antioxidants, to your diet.
4)Hutterite Soup (one pound)
The Hutterite Soup Bean isn't much to look at, but don't let the dull appearance fool you. This bean is one of the single best heirloom varieties to make soup with. The Hutterites fled to the American Midwest, fleeing from religious persecution in Austria. They cultivated this bean and became known for their bean soups. Modern cooks love them, because they're nearly impossible to mess up. Popular for their creamy and buttery taste, they also soak up water well, and cook very quickly, in as little as twenty minutes! They're a great bean to introduce to babies just beginning to eat soft foods. Add these beans to any soup, but also use them in any dish as a substitute for cooked rice. They go well with any fresh vegetable, salad, or pasta. Slow Food USA has awarded the Hutterite Soup Bean with the “Ark of Taste” award, making them popular among epicureans everywhere.
5)Jacob's Cattle (one pound)
Another Slow Food USA Ark of Taste winner. The origin of this heirloom bean is somewhat of a mystery. Some historians claim the bean came from Prince Edward Island. It is said to have been a gift from the Passamaquoddy Indians to Joseph Clark, the first white child born in Maine. Others claim German settlers brought the bean to the Americas in the 1700's. No matter how it got here, we're just glad it did, because this is a versatile bean that no garden or kitchen should be without! A plump white and red speckled bean, it's popular for holding its shape even after cooking. The flavor is described as full-flavored, similar to the flavor of new potatoes. Jacob's Cattle bean is also popular as a baked bean, and can be mashed and refried to use in Mexican dishes. At only 100 calories per ½ cup serving, it's a healthy, filling addition to any recipe.
6)Eye of the Goat (one pound)
A member of the cowpea family, this small bean is a cousin to the well-known black-eyed pea. Gray with a dark stripe, it's true to its name - the bean really does resemble the eye of a goat. These beans are so flavorful that there's no need to cook them with soup bones or ham hocks. They're great in just about everything: chili, soups, stews, cold salads, and side dishes. Toss them in a bowl, add a little fresh salsa, and enjoy. You can serve them warm or cold, and they'll be a crowd-pleaser every time. The rich color and sweet flavor of this bean hold up beautifully through the cooking process. Food and Wine magazine recently featured Eye of the Goat as one of their top seven gourmet heirloom beans.
7)Snow Cap (one pound)
These culinary gems look like luscious cranberries dipped in white chocolate, and until recently, were almost impossible to find as demand far outstripped supply. Half white, and half speckled, the Snow Cap bean is a wonderful bean to stock in your pantry for hearty soups in the winter. Many cooks like to keep them in clear containers just to show off their unique beauty. Snowcaps are described as having a silky, potato-like texture, perfect for New England chowders. The Snow Cap is rich and filling; it's one of the largest of all dried beans. When cooked, this bean grows in size over two and a half times. Put them in any kind of chili – from your grandfather's classic chili to venison chili – and your mouth will water.
8) Arikara (one pound)
A well adapted variety for dry bean seed production, beans do well in all environments. Picked up by the Lewis and Clark Expedition that brought it east to Thomas Jefferson who began growing at his Monticello home. This yellowish-tan bean cooks fast, holds its shape and becomes very creamy when cooked. Very prolific, drought tolerant.
9) Runner Cannellini (five pounds)
One of the most popular beans in kitchens everywhere. The cannellini bean with its marvelous flavor is a hallmark of European and Italian cuisine. These beans were originally cultivated in Argentina, but quickly became famous all over the globe. After cooking, runner cannellini beans triple in size but maintain a soft texture. The flavor is earthy, creamy, and buttery, making these beans an excellent dietary substitute for potatoes. Slow cook them, and it's nearly impossible not to make a delicious pot of beans. Puree them for yummy dips and cracker spreads. Plant it, and you'll be delighted with its abundant production. Because it's a family favorite and versatile crowd pleaser, you'll get five pounds of runner cannellini beans in the Soup Bean Survival package.
Did you know that even the US Department of Agriculture and the US Department of Health & Human Services recommend that all Americans eat at least 3 cups of beans per week? Here's why:
Beans of Distinction
Three of the bean varieties in Soup Bean Survival – Jacob’s Cattle, Christmas Lima, and Hutterite Soup – have been named as Ark of Taste Foods by Slow Food USA. The Ark of Taste is a catalog of whole foods that are at risk for extinction. Because the vast majority of today’s food production is industrialized, lesser-known varieties can fade into obscurity and disappear altogether.
To be included in the Ark’s distinguished Ark of Taste listing, a food must have exceptional flavor, be sustainably grown, be at risk of disappearing horticulturally, have a rich cultural tradition, and be produced in limited quantities.
It bears repeating that... beans are actually seeds! Every single bean is a future bean plant. In addition to exceptional flavor, the beans chosen for the Soup Bean Survival package were carefully selected to give you the highest probability of germination and rapid growth if you decide to plant them.
Know this: All the varieties are suitable for planting in virtually any part of the country. Because these beans are heirlooms, they will breed true year after year (unlike hybrid seeds).
Plus, their extraordinary freshness means even higher germination rates. And as "just-in-case" seed stock, heirloom beans also seem to have a unique ability to pull up a full spectrum of nutrients from the soil, including the trace minerals that are almost impossible to get in processed foods today.
Let's face it, when you cook beans, you want to be sure your family will not just eat them, but will actually enjoy them. In a survival situation, this is even more critical. So why not make sure you have beans they'll love?
If you're interested in cheap, four year old... 89¢ beans from a big box grocery store, these are not the beans for you. But if you're looking for the absolute freshest... most delicious, most nutrient-dense, most versatile survival foods you could possibly find, then you want the new package we've created called Soup Bean Survival. And you'll be in great company, by the way. Check this out...
The French Laundry in California's Napa Valley is one of the most exclusive restaurants in the world. The executive chef of this 5-star restaurant is a big fan of heirloom beans. He uses them all the time in his signature dishes. Dinner for two at The French Laundry, by the way, goes for over $500 (and that's not including the wine).
It's a similar story with the highly praised CityZen restaurant in Washington, D.C. Heirloom beans are a favorite ingredient for the executive chef there as well. Dinner with heirloom beans for two at CityZen will set you back about $250, plus the tip, of course. And it's not just these two restaurants. Top chefs all over the country are putting heirloom beans on the menu, driving up demand... and scooping up the limited supply of the really top shelf beans.
$500 for beans for two? Whoa! But don't worry, you won't pay anywhere near that for your heirloom beans. We worked every connection and pulled every string we had to get access to these high-end beans, and as a result, the Soup Bean Survival package is the single best buy anywhere for hand-picked, fresh heirloom beans grown from finest seed stock in the world.
And there's simply no other survival food that's so nutritious and delicious. When you order Soup Bean Survival, you get 9 different varieties of beans for a total of 13 pounds of highly sought after, hard-to-find heirloom beans. And it costs only $99.97 (plus shipping and handling).
Whether you cook them the day you get them, or store them for the troubling times ahead, no other survival food will ever taste as good. After all, what other five-star restaurant food can you put on the shelf for years, and still have it taste as good as the day you bought it? What other survival food (or gourmet food, for that matter) do you know of that you can multiply just by planting it in your garden?
One last thing - I also have a couple of bonuses I want to send you FREE if you order online right away.
The first bonus is a "for your eyes only" video we made in Hanne's Kitchen... where Brian and Hanne reveal all the little tricks, tactics and techniques that Hanne uses to make survival meals with heirloom beans. It's a special opportunity to look at the hands-on basics of little known, old world, self-reliance with beans. Hanne and Brian will show you how to instantly take beans from the box and turn them "in a pinch" into a great tasting meal the whole family will wolf down with a smile. There's a few "bean cooking" videos out there, but nothing comes close to this.
It's worth at least thirty bucks and probably more.
We also wanted you to be able to take your Soup Bean Survival Kit and create several exotic dishes anytime you wanted to... at a moment's notice. So here's what we've done: You probably know who Keith Snow is. Keith is, without a doubt, the single best "wild harvest" cook in the U.S. Period. He can take almost any food item from the garden or pantry and instantly whip up the most mouth-watering dishes you can imagine.
In fact, Keith has won his vast international fan base precisely because he has proven, over and over again that...
When you have his secrets, that is. Anyway, for years Keith has been teaching Wild Harvest-Heirloom Bean cooking and preparation techniques and we've finally convinced him to let us video what we're calling "Soup Bean Magic." Magic as in you're shocked something is so delicious and healthy comes from so little effort. And Keith makes it happen fast too.
Soup Bean Magic is like having Keith come over and stay with you for the afternoon, to teach you all his best heirloom bean cooking secrets. (A pretty amazing image considering Keith's always crazy, "booked solid" schedule.)
I don't know why we didn't ask Keith to do his "Soup Bean Magic" video before, but we've finally got it produced and we're finally releasing it. But only as part of the Soup Bean Survival Kit.
Soup Bean Magic is also worth an easy $30.00 if you could buy it. It comes with your Soup Bean Survival Kit.
Cooking With Dried Beans is one of the Storey Country Wisdom Bulletins which features 32 pages of practical, hands-on instructions designed to help you master the use of dried beans in cooking quickly and easily. Also has some interesting stuff on the history of beans and plenty of easy to use bean recipes.
We also have an important "bean interview" with Sara Pitzer, the author of "Cooking with Dried Beans." In the interview we cover all aspects of cooking with dried beans as I picked Sara's brain for every jot and tittle of accumulated wisdom and experience in using dried beans. We talk about why beans make the perfect "back-up food" as well as how to use beans to save on your grocery bill. This is critical bean information that you absolutely want to know if you're interested in using beans as a survival food.
More and more people are discovering the tremendous taste of heirloom beans, and supplies are going fast. Here's what to do right now: Lock in your supply of Soup Bean Survival. Only one farm in the entire country grows the beans for this special combination package, and once the most recent harvest is sold out, it will be months (next harvest) until more become available.
If you're already a bean lover, Soup Bean Survival will take your enjoyment to a whole new level. If you were indifferent to beans before, you'll be glad you gave these a try. And if you've never eaten beans before, why not start with the very best?
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P.S. I've just been informed that The Bean Doctor has in fact sold out all of this year's harvest. The only thing he has left is his seed stock, which he needs for replanting next season. We bought up all the inventory that we could from this years' crop and have only a limited number of Soup Bean Survival packages in stock, and when they're gone, we won't be getting any more until next year if we can get them!
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