Bare Beans has introduced a new concept in beans to Atkinsons Market, taking beans grown without pesticides in the fields near Rupert and packaging those ready-to-eat beans into sealed bags  without added liquid, salt, color, additives and all the other things you’d find in a can.

CEO Michelle Huff came up with the concept as a way to add value to her husband Robert’s fourth-generation farm products, which include black, red, navy, pinto and garbanzo beans. And Bare Beans is persuading a growing number of consumers to “kick the can.”

Learn how to make a tasty Five Bean Salad and Hummus using Bare Beans in today’s Marie’s Kitchen video on Eye on Sun Valley.

BARE BEANS SALAD

10-oz. Black Bare Beans

10-oz. Garbanzo Bare Beans

10-oz. Navy Bare Beans

10-oz. Pinto Bare Beans

10-oz. Red Bare Beans

1 large red onion, diced

2 tomatoes, chopped

1 bunch fresh cilantro, chopped

1-2 large avocados, cubed

6 limes, juiced

1 tub feta crumbles or cotija

salt to taste

Mix together and enjoy. Will keep in the refrigerator for a week or more.

BARE BEANS HUMMUS

10-oz. bag of Garbanzo Bare Beans

¼ cup fresh squeezed lemon juice

¼ cup tahini

1 to 3 cloves minced garlic

2 tablespoons olive oil

½ teaspoon cumin

½ teaspoon salt

2 to 3 tablespoons water

dash of paprika

drizzle of olive oil

Process tahini and lemon juice in a food processor for one minute. Add olive oil, garlic, cumin and salt. Process for 30 seconds. Scrape the sides and process again.

Add half the beans; process and scrape sides. Process the remainder of the beans. If it’s too thick or lumpy, drizzle in water until it reaches the desired consistency. Add additional salt to taste. Sprinkle with paprika and a drizzle of olive oil.