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A mix of dry beans in a 1 lb. bag:


Black Coco- Black Beans

Prince Dwarf- Red Beans

Soldier -White Beans

Brystone- Speckled Beans

Zuni Gold Bean- Gold and White Beans


1 lb of Yellow Popcorn - Making popcorn at home is super easy and healthier than store bought!


To Pop on the Stove Top:


  • 2 tablespoons Ghee or Coconut Oil  (DON'T use vegetable oils-when heated they release free radicals into your body!)
  • ½ cup popcorn kernels, divided
  • Salt, to taste


  • Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn. 
  • Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.  Heat up your pot and add the oil/ghee.
  • Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
  • Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
  • If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.  *Recipe adapted from


Dry Beans and Popcorn

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