Yes. Here is a list of our products that are vegan:

• Soup and Chili Mixes (substitutions can be made to added ingredients)
• Instant Rice and Bean Cups
• Spice Blends
• Coffee & Teas
• Rainbow Popcorn with Salt & Pepper Seasoning
• Golden Cornbread, Gluten-Free Cornbread, Chocolate Brownies, Snickerdoodle Cookies, Cream Scones (substitutions can be made to added ingredients)

Women’s Bean Project strives to make responsible choices when purchasing the ingredients used to produce our products. We purchase all our non-organic beans from a supplier in Nebraska named Kelley Bean Company, and are GMO verified. In addition, all spices, herbs, grains, and popcorn kernels we use are currently non-GMO.

Beans and spices are naturally gluten free foods, making a good amount of our products we make gluten free. However, the only product we carry that is produced and packaged in a dedicated gluten free environment is our gluten free cornbread and is clearly labeled as such on the packaging.

Only three products contain artificial additives – our Gourmet Jelly Beans, Summer Harvest Gummies, and Shipwrecked Sour Gummies. All other products are all natural and minimally processed.

No. Although we use certain ingredients that are certified organic and our beans are verified non-GMO, Women’s Bean Project is not USDA Certified Organic facility. Food safety is a top priority for us. We are currently in compliance with the requirements and criteria laid down in the Global Food Safety Initiative (GFSI) protocol at the basic level.

Women’s Bean Project currently has 20 products that are kosher certified by Scroll K/Vaad Hakashrus of Denver, which are clearly labeled as such on the packaging. See our retail site for the products that are Scroll K Certified.

Women’s Bean Project produces and packages shelf stable food mixes and ready-to-eat food products from dry ingredients. As a customer courtesy, we place a ‘Best By’ date sticker on the bottom of all finished product packaging. This indicates the recommended date in which a product be consumed by for optimal quality and freshness. In other words, we believe the product is best if consumed by the date printed on the bottom of its packaging. This date is determined with the consideration of all product components and set by product type as listed below:

• Soup + Chili Mixes: 24 months
• Spice Blends: 24 months
• Rice and Bean Cups: 18 months
• Jelly Beans: 18 months
• Espresso Beans: 12 months
• Baked Goods Mixes: 12 months
• Popcorn: 12 months
• Dog Treats: 12 months
• Snacks: 9 months to 16 months (depending on the snack)
• Whole Bean Coffee: 6 months

The customer must use their own discretion on product consumption when the date of their product is past the date of optimal freshness (Best By). The decision could depend on several factors, including the conditions under which product was stored, and if the product has discoloration, an unusual odor, or has a noticeably changed appearance. For example, if the product was refrigerated, or kept in a cool dry place, and looks and smells normal this should allow for consumption significantly after the Best By date has passed. If any signs of degradation are evident it’s best to discard the product.

There are different ways to soak and cook beans depending on your timeframe (slow, fast, super-fast). All our products include recipes that will indicate the recommended method of preparing and cooking that product. All of our soup and chili mixes can be prepared and cooked on the stove top, slow cooker or Instant Pot®. Follow recipe instructions on packaging or our recipes online.

Follow these easy steps to soak and cook dry beans:

1. Sort dry beans making sure there are no rocks, sticks or other debris.
2. Rinse your beans with clean water.
3. Put rinsed beans in a pot and cover them with water. Rule of thumb is to use 1-part bean, 2 parts water ratio, but you can use more water (follow recipe instructions).
4. Omit this step for Lentil Soup or Spicy Split Pea Soup: Soak beans overnight. The next day, rinse the beans again and refill water. The water should cover the beans.
5. Bring the beans to a boil, then turn it down to a simmer. Cook the beans 20 – 45 minutes for Lentil Soup or Spicy Split Pea Soup, 1-3 hours for all other soups. Some beans take longer to cook than others.
6. Beans become soft when done. You can scoop up a few beans in a spoon and lightly blow on them, if the bean skin peels away, they are done.