The classic bean. Soft, creamy and versatile, these Pintos cook quickly and create converts to new crop, heirloom beans.
Suggestions: pot beans, refried beans, soup, casseroles
The poor pinto doesn't get the respect it deserves. With all of its glamorous cousins hanging around, it's hard to grab a little of the spotlight, until someone wisely cooks them up. If you've been served supermarket pintos all your life, you are in for a pleasant surprise. Pintos can be great! Especially when they're as fresh as ours.
You can use them in all kinds of Latin and Mexican cooking, from pot beans to refried beans. They're essential to Norteño cooking and they're the best friend a plate of carne asada has ever had.
Latin name: Phaseolus vulgaris
Country of production: USA
1 lb bag