Our Organic Pinto Beans are grown in South Central Idaho on a family farm that fully transitioned to organic in 1996.
Pinto beans have a full-bodied, earthy flavor. Colored beige-pink and strewn with reddish-brown splashes, they are like little painted canvases; hence their name "pinto," which in Spanish means "painted." When cooked, their colored splotches disappear, and they become a beautiful pink color.
Pinto beans are a very good source fiber and an excellent source of molybdenum, a very good source of folate, and a good source of protein, vitamin B1, and vitamin B6 as well as the minerals copper, phosphorus, iron, magnesium, manganese, and potassium.
Originally from Central Mexico, but popular throughout the American Southwest, pinto beans combine well with chili powder seasoning. Leftover beans make delicious and hearty refried beans.
Cooking Directions: Rinse and sort through beans; soak overnight in cold water. Drain and cover with water by 4 inches. Add kombu seaweed if desired (optional; helps with digestibility). Bring to a boil. Reduce heat to simmer and begin checking for softness at 15-20 minutes.
- Origin: Idaho
- Storage: Store in a cool, dry, dark place in an airtight container
- Shelf life: Best if used within 2 years of Julian date
- Ingredients: Organic Pinto Beans
- Allergens: None