Pinto beans are small and beige with brown streaks when dry, but they turn fully brown when cooked. They’re the most commonly consumed bean in northern Mexico and the southwest US.
Like most beans, they’re high in protein, dietary fiber, and several vitamins and minerals including phosphorus, manganese, and folate (vitamin B9). A meal of organic pinto beans and corn tortillas or cornbread provides all nine essential amino acids, making this pairing a great alternative for vegetarian or vegan diets.
Pinto beans taste great in chilis, casseroles, soups, and salads—or you can refry or mash them for a protein-rich spread. And while plain, unseasoned pinto beans won’t turn many heads, it doesn’t take much to change them from ordinary to extraordinary. Try adding some chipotle pepper while cooking and sprinkle some cheese overtop for a simple yet tasty side to any Mexican-style meal.
- Organic
- Non-GMO
- Kosher
- Product of Idaho
Equivalents: 1 pound dried beans = 2 cups dried beans = 6 cups cooked beans.
Product meets or exceeds USDA guidelines. While the most modern equipment and standards are used when cleaning, processing, and packing this product, the contents of this bag are a natural product grown in the earth. It is not always possible to remove all foreign material. Please sort and rinse thoroughly before cooking.
Directions
Add 10 cups of hot water for every 2 cups of beans. Heat to boiling and boil 2–3 minutes. Remove from heat, cover, and set aside for 1 hour. Discard soak water. Place soaked, rinsed, and drained beans in a large saucepan with fresh hot water. Water should cover beans by about 1 inch. Add a tablespoon of cooking oil to reduce foaming and boil-overs, and skim off any foam that occurs. Boil for 10 minutes, then simmer until tender (approximately 1 to 2 hours). Add seasoning while cooking, if desired.
