Jul 10, 2012

Information on Canned Beans and Peas 2012


The Kidney Bean derives its name from its kidney-like shape.

There are two varieties of Kidney Beans:  one is light red in color and the dark Red Kidney.
The majority of the Red Kidney Beans are grown in CANADA.  Yes, in Canada, eh!

Let us discuss the Light Red Kidney Bean, referred to as a packing quality. 



This means it is the type of bean you see within the stores that the consumer makes the effort to do all the cooking from scratch.

He/she will take the time to soak the beans overnight. 

Drain the water and with fresh water proceed to begin cooking. 
It is necessary to have enough water within the pot to cover the beans three to 4 times over.

Beans should be pre-soaked (preferably overnight) before cooking. 
Discard water.  Rinse beans a couple times.  Pour Beans in a medium casserole and add enough fresh water to cover the beans (4 to 6 cups).  Bring to a boil.

Reduce heat and continue boiling until tender to your taste (30 to 45 minutes.)

You will notice that the beans move around among themselves, therefore, the extra water is necessary for breathing space so that they do not bang into each other which will damage the skins.

Adding salt during this process is not necessary.

However, you may add some to suit your taste in the final cooking stages.

Half an hour into the boiling process is the right time to start the testing process.

Remove one bean from the pot to assess its tenderness.

If it is to your satisfaction, then they are ready.

Drain the water and serve the beans either, as the main course, or as a supplement to the main course. 
You may even wish to serve it as a salad.

In a salad format, the ideal thing to do is to chop an onion and a celery stalk, add a bit of parsley and a few drops of Extra Virgin Olive Oil.

Salt is a matter of preference and in fact, in some instances, it is totally unnecessary.

Read the book, Overweight, Highway to a Healthy Life, and you will understand the implications of salt consumption.

It is important to let you know that the good quality beans ensure a good outcome. 
Should your beans have skin defects and are broken within the bag at the time of purchase, boiling may accentuate the defects and make the appearance of your dish ugly.

Many people enjoy cooking, including the procedures and processes involved in preparing the foods from scratch.
Mr. Goudas always gives credit to these people for their patience and expectations.


The Dark Red Kidney Beans category is preferred by certain nationalities. 
However, they are more suitable for the canning industry.

At the point of writing up the following article about the Dark Red Kidney Beans, Mr. Goudas had tried to give us enough information and it became totally confusing. 


Maybe, the information was too much all at the same time and the words that he used, such as skin defects, discoloration, foreign objects, moisture content, sterilization, pasteurization, uniformity, canning process, stationary retorts, rotary retorts, seaming process, temperature proportions, heating penetration, etc., etc. were flying above our heads. 

Therefore, he said stop for a minute and get me one can of Mr. Goudas Red Kidney Beans

He proceeded to open the can, placed the contents in a bowl and asked us to sample. 
Stop, stop, stop for a moment, he ordered. 
He suggested a photo of a spoonful of the beans be taken before our taste test. 

You are welcome to examine the results of that photo which is included (without any photoshopping). 

They are the exact contents of the can.

We had to admit that every bean was uniform in size, no skin defects, no discoloration and the taste that stamps your passport to paradise.

Now that we have tried and seen, witnessed and tasted, he explained the following.

There are many components to his explanation.

Firstly, the area where the beans are grown and the quality of the particular year’s crop.
This year’s crop is better than last year’s.

Secondly, the selection of the color and the uniformity in size.

Thirdly, the separation and discarding of beans that are broken, split or have skin defects.

Fourthly, the transportation of the beans to the canning area in such a manner to eliminate any friction within the bag that may potentially damage the skin.

The canning process is a very complicated thing. 
This means that the individual(s) in charge has an enormous responsibility in selecting and disregarding the additional beans that have been damaged during transportation.

The newly selected beans have to be washed to remove any foreign objects, including all dust. 
That is what is called the exit from the beauty salon.

Now then, we are ready to can this particular batch. 
Usually, the batch is considered to be one hundred thousand (100.000) cans.

After the exit from the beauty salon, the next step is a visit to the (bean) doctor. 
This particular doctor examines the temperature and moisture content of the beans.

We have to make a parenthesis here to let you know that, the fresher the bean is from harvesting, the higher the moisture content (above 17%, on average).

(Another timeout is necessary.)

Mr. Goudas further explained that canning should be ideally implemented within a two-month period after harvesting because the moisture content of the beans diminishes the longer the period between harvesting and canning.

Additionally, since the beans are already dry, the possibility of splitting and resulting skin defects are greater when they are allowed to dry too long.

This particular doctor would determine after his examination, what is the length of time and the temperature proportion within the retort and how fast the cooling time should be.
A minute or two more than the necessary time within the retort and a temperature variation of one or two degrees would result in either overcooked or undercooked beans.

Most of the time, this preciseness becomes part of expertise since during the canning process, there is no option, like the housewife, to open the cover during the process, to try one bean and determine if it is right or wrong.

So imagine, one small error within this process could negate a batch of 100,000 cans.

Should everything go right, the result is complete consumer satisfaction, as per photo.

In the 40 years of his experience, Mr. Goudas and his personnel have been trained in such a manner as to always have the loyal consumer in mind. 

Every person involved in the canning process has been trained and has graduated from the Goudas University, in the art of canning, in Toronto and Concord campus to hold and maintain that responsibility.

According to Mr. Goudas, complaints from consumers have to be at a minimum.

Photos of the above canning plants were taken during the period that Spyros Peter Goudas owned the majority of shares at this facility.

Photos of the above canning plants were taken during the period that Spyros Peter Goudas owned the majority of shares at this facility.

The photo is a Canning Process Plant and everything within the plant, all the machinery is made from stainless steel. The retorts we have talked about above (which look like an oven) are closed, and the cans have already been inserted. The Steaming Process has commenced to a very high level. This is where the sterilization of the product is achieved.   

Photos of the above canning plants were taken during the period that Spyros Peter Goudas owned the majority of shares at this facility.

Most of the companies that Goudas has engaged to do work for must have these facilities and as you can see from the photo you may actually eat from the floor.

After seeing the photos, we commented on the cleanliness and muttered, how could anything go wrong. 
Mr. Goudas responded that yes, it is quite possible.

Machinery could malfunction, negligence, human error or an unexpected power failure could lead to complications, either, either, or, or. 

Nevertheless, Mr. Goudas showed us photos of individuals upon whom he has imposed the last resort of punishment. 

After seeing the photos, we really got scared.  He said sorry and then he responded, that they we not photos of individuals who caused problems in the canning process but are photos of individuals who attempted to commit suicide because they lost chess or backgammon (Tavli) games to him.

On that note, we quickly changed the topic and asked him about a phenomenon of the blown up can. 

Some people may never have seen a blown up can. 
The attached photo shows what a blown up can looks like. 

If you look carefully you will notice that one end or both ends are inflated like a balloon. 

There are several reasons, either the seaming was not applied properly, air entered the can or there is a reaction to the products. 

Usually, a phenomenon like this may occur within 14 days from canning at which time the product has to be discarded before reaching the consumer.

After the 14 day period, the life expectancy of the can is almost indefinite. 

Mr. Goudas has in his laboratory files, several cans which are more than 30 years old and ever so often, he opens one for test purposes. 
After opening, he usually finds that the product is the same as when it was originally canned. 

He mentioned that there have been occasions when an individual may have mentioned to him that when a grandmother passed quite a few years ago, they inherited the estate and as they were cleaning the basement or pantry, they wondered if the products were still good.
He also remembers, that prior to the new millennium, there were individuals who adhered to the doomsday theory, thinking it would be the end of the world and stocked up food in their bunkers or pantries. 
Some of these products were forgotten for many years.

Many individuals contacted Mr. Goudas for advice on what to do with the canned products.
On some occasions, Mr. Goudas asked that they bring him the products (of course he would reimburse them).
He wanted these products for testing and evaluation purposes.

Tests on these products would provide very valuable information to add to data on the life expectancy of his products.

Basically, the conclusion is as long as the products are not blown up as per photo, and there is no bends in the seaming areas, or when pressed with your fingers up and down there is no noise, then that is a potentially good can. 
However, after opening and emptying the contents into a bowl, you have to make a visual inspection of the can, making an assessment as to whether the can have rusted or not. 
If the can is rust free, there is no foul smell and no color discoloration, then the contents are safe.
 We asked Mr. Goudas if there was something happening within the industry that we were unaware of...

He mentioned the following, some companies have a negative attitude and verbalize things such as: What difference does the country of the bean's origin make?  Who cares about the difference in the moisture content? Who cares if there is a little dust?  That dust maybe enhances the flavor, too.  Who cares if some of these beans are cracked? Who cares if the skin falls off?  Who cares if the beans are too hard or soft?  Who cares if they are not uniform in size? Who cares if they are overcooked or undercooked?

The fact is, these companies have only one thing in mind: 
How to produce something Cheap! Cheap! CHEAP.
Low Price without a conscience, no feelings or regard for the consumer and the consumer's dissatisfaction after opening the product.

How could it be possible in simple mathematics: one pound of beans costs 60 to 80 cents on average as a raw material before canning.  It ends up in a can of 19 ounces, in a can and lid that costs approximately 25 to 30 cents. 
Then there is the canning process labor and overheads, cost of labels and labeling, sorting into trays, transportation, and delivery to the distribution warehouses, then delivery to the store, adding a profit margin for the store, then ending up into the hands of the consumer at only 65 or 84 cents per can.  
How could this be possible? How? How? If Einstein or Archimedes were alive, then maybe they might have given us the answer.

We paused for a moment to consider these variables.

To investigate, Mr. Goudas sent someone to the store to purchase a few cans of three (3) different brands of three (3) different products within the price range mentioned above.

Upon opening them, we then realized what he attempted to explain at the beginning of the article. In fact, we all agreed that he was right all along.

Nothing else matters but consumer satisfaction.

You may listen to a speech given by Roger Sprague, an associate and later a partner to Mr. Goudas, at the 30-year Anniversary Celebration of Mr. Goudas in Canada in 1997.

He explained and emphasized the demands of Mr. Goudas with respect to quality issues.  He also mentioned that since knowing Mr. Goudas his hair has turned white.

Then he explained to us how it was possible for the beans to have such a such a wonderful taste and nice appearance (allowing for the attached photo opportunity).

The quality within the can reflects the final outcome of your dish. For instance, there are certain companies which place any bean, regardless of size in the can.

On the other hand, other companies take an extra few steps to sort the beans by size, monitor and remove the broken beans, remove the beans with skin defects, remove discolored beans and can all the production needs for the year within a month after the beans are harvested.

The usual harvesting period for Beans are the months of September and October.

At this time, the beans have a moisture content of above 17% and they are soft. 
Therefore, the beans do not need to absorb any extra water because Mother Nature is within the beans themselves.

That is why, when you open a can of Mr. Goudas Beans, it is advisable to have your camera ready because Mr. Goudas Beans are beautiful. 

The amount of broken beans is at a minimum, and the water is free from foreign objects and dust. Now, when it comes to taste, each Bean is a pleasurable experience.

We mentioned before that it is best to package and can the bean within a month or two after harvesting. 
Should this not be done and the beans are kept in a dry format until sometime in March, April or June, the moisture content of these beans are way below the 17% tolerance, and the bean will naturally become harder and drier.

Should the canner try to polish them at the time, the result will be skin defects and/or the removal of the skin.

Should you wish to experiment with making Rice and Beans follow these directions:

After boiling the beans for approximately 1 hour, you may add a cup or two of Mr. Goudas Parboiled or White Rice, half a teaspoon of Salt, Black Pepper, and a generous slice of Mr. Goudas Coconut Cream, Coconut milk or Coconut Powder.


Gently stir to blend all ingredients. Simmer on low heat until all the liquid has evaporated and Rice and Beans are tender to your taste.

Of course, Rice and beans may be accompanied by any of your favorite meat dishes – Jerk Chicken, Curry Chicken, Curry Goat, Jerk Pork, Baked Chicken, etc., etc.

Bean Salad, Basically, you may use any of your favorite beans. 

Rinse Beans and place in a serving bowl. Dice one Onion, Celery stalk, a sprig of Parsley and add to Beans.  Stir very gently to blend ingredients.  

We do mean "Stir Gently" because Mr. Goudas took great measures to ensure those beautiful Beans come to you in perfect shape and if you read the article above very carefully, you know that he went to great lengths to ensure that and frankly, we do not know of any other producer who has ever undergone this exercise to achieve such quality.

Add 1 or 2 tablespoons of *Extra Virgin Olive Oil (do not put too much Olive Oil, do not pour a cupful of Olive Oil because Beans do not know how to swim).  

Add a few drops or two of lemon juice, a bit of Oregano, Garlic, Salt and Black Pepper - if desired. Gently toss all the ingredients again.
Cover and allow your Bean Salad to rest for a short while.

 Let all the ingredients get to know each other by name and social insurance number and allow the spice to penetrate the environment. 

Your Bean Salad may be served chilled or at room temperature.   
It is a delicious side dish to any meal. And of course, it is a delightful main course to a Vegetarian, and excellent to individuals on a weight control or reduction program. 


Mr Goudas Nine Bean Symphony_ Mr Goudas Recipes

You do know that you will eventually pass a bit of gas as a result. 
That aspect is part of the nature of Beans and that is very healthy. 
In fact, in some countries, the louder the noise response, the bigger the pleasure. 

In fact, if you want to hear a symphony orchestra, we suggest that you purchase the Mr. Goudas 9 Bean Symphony mix. 

We have attached two letters of comment from customers that have been included on our website since they were received:  

Douglas J., McIntosh Toronto / Ontario September 15, 2000 

To marketing strategy/endorsements 

I have tried the 9 beans symphony and failed to hear the symphonic acoustics. 

My son, however, being less inhibited discovered the 9 octaves.

He composed his observations into a sonnet to be dedicated to those born without the benefit of gas.

He was exhausted, but nevertheless, title the following, Four Strong Winds. 

Goudas Beans
So wise, so frugal.
Buy Goudas Beans,
They'll turn yer ass
Into a bugle 

Do we win anything? (how about a free case of beans) 

From the writers:  This is a wonderful sonnet and a hilarious endorsement of  Goudas 9 Bean Symphony!


Jessica, Silverstone Ottawa / ON / Canada November 13, 2004 

Hello Mr. Goudas, I just finished reading the Tinman article and i wanted to say that your products are definitely not a new thing to me, I literally use them every day and couldn't be happier about their quality. About the 9 Bean Symphony, which is very nicely put by Sarah Teitel who is reflecting the comedy of the whole situation (and made me laugh so hard!), I would like to add a recipe of my own with this product, that I think viewers would greatly appreciate. The recipe is as follows: 

1. Drain the water from the can and place the contents in one big boul
2. Chop a whole onion into small pieces.
3. Add some lemon juice and olive oil to your preference.
4. Sprinkle some oregano.
5. Mix well. 


In addition to the acoustics, Beans contain fiber, are high in protein, iron, and folate (necessary for healthy red blood) and carbohydrates. 

The following books by Spyros Peter Goudas will enlighten and entertain you as you enjoy your Bean Salad, or make great conversation at the dining table. 

Mr Goudas Books_Olive TreeThe Olive Tree, which details information about Olives and Olive Oil Production.
In many adds and flyers, you may have noticed Pure Olive Oil. 

To those who love Olive Oil and do not know too much about it, they immediately think that Pure Olive Oil is the ultimate Olive Oil. 

However, it is at the lowest category of Olive Oils and not even popular in the countries of origin.  

Extra Virgin Olive Oil is the best, and even that must have the declaration of country of origin, country of production, a country where package and acidity levels. 

Should these facts not appear on the label, that Oil is suspicious. 

Overweight, Highway to a Healthy Life, will lead you on the path to a healthier lifestyle.

The Lemon Tree will plunge you into laughter and show you how to choose the best Lemon the next time you go shopping. 


Different countries, for instance, favor different beans. 

Fava Beans are the national bean of Malta and there is a recipe for their national dish, Bigilla.
Lupini Beans are referred to as the National Snack of Italy.

Read my book called Lupini

Within the book, I describe in detail my development of this product. 

I must admit it was the bitterest experience of my life.  

It is a very bitter story; however, the book is filled with comedy. 

I even instruct you on how to flip the Lupini into your mouth. 
It is a special technique.


White Kidney Beans are the national bean of Greece and favored by Egyptians and middle-Easterners.

Green Lentils are favored in Indian and Latin American and a very favorite to Germans.
Congo Peas (Pigeon Peas) are loved by the Latin Americans and Caribbeans, in particular, Trinidad and Tobago. 

In fact, a dish made with Pigeon Peas, Rice and Meat called Pelau is the national dish of Trinidad and Tobago. 
A Trinidadian without Pigeon Peas is like a fish out of water! 

Yes, I am speaking from personal experience since I was involved in the early beginnings of the Caribana festival, founded by the nationals of Trinidad and Tobago in Canada, and presented to Canada as their contribution and gift on the occasion of Canada’s 100th Birthday in 1967.

My book, One Caribana Story, takes you back to the early beginnings of this festival.  

Additionally, I produce Congo Peas (Pigeon) Peas in the Green and Dry format, canned or packaged. 

Mung Beans are loved by Orientals.

Cranberry (Romano) Beans are the beans favored for Pasta Fagioli a great favorite with Italians.

The Lima Bean is the favorite of many countries. 

It is also referred to as the Broad Bean because of its large side.  

For your information, Goudas Foods produces this bean in both the dry and canned formats.  

In fact, Mr. Goudas dedicated an entire book to the Lima Bean
One aspect of this bean not known to many is that for the last 30 years, Mr. Goudas has seen the reduction in the size. 

The last five years, in particular, they seem to have diminished to half its original size! Lima Beans are grown in Peru. 

Of course, should we attempt to give you the history for each type of bean produced worldwide, the weight, cooking instructions, behaviors, etc., etc., or you will be reading this article forever. 
There is such a wealth of information about beans.  

However, I decided to close this article with the Chick Peas category. 

Although I wrote the book titled, Chick Peas, there is one aspect never mentioned in the book, the category la Macarena. 
This particular variety is favored by Spain, Italy, and Greece. 

It grows in Mexico in areas of Hermosillo and Navojoa in Sonora, Caimanero and Guamuchil in Sinaloa, and sometimes referred to as the White Chick Peas and/or called other names according to the countries where utilized. 

Goudas Foods is the only organization marketing this product on a regular basis as far as we know in Canada. 
The size is approximately 12 to 13 mm and the skin is very soft. 

Pour enough Chick Peas to fill up one-quarter of a tall glass.  Fill with water. Leave overnight. 
The next day you will notice that the Chick Peas have absorbed all the water and completely fills up the glass. 

You will also find that this type of Chick Peas is cooked in a very short amount of time.  

I have included links in some of the photos which allow you to read either the associated Books or the Recipes.  

Hope you have a lot of fun reading them and I really hope you will have the time to try some of our products. I do find great pleasure in imparting some of my knowledge to my valued costumers.

Σπύρος Peter Γουδας

Spyros Peter Goudas explain in detail Information on Canned Beans and Peas to his loyal customers.

Photo of Spyros Peter Goudas      Σπύρος Peter Γουδας



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