Our fresh organic, vegan, wheat-free, and gluten-free, Pinto Beans are an excellent source of protein, fiber, and iron. It is the most popular bean in the United States and northwestern Mexico, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine. Additionally, the young immature pods may be harvested and cooked as green pinto beans.
In Spanish, they are called frijol pinto [fri.ˈxol ˈpin.to], literally “speckled bean”, but, in South America, it is known as the poroto frutilla, literally “strawberry bean”. In Portuguese, the Brazilian name is feijão carioca (literally “carioca bean”; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same colour as the legume), which differs from the name in Portugal: feijão catarino. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
Their distinctive flavour is good in salads, soups, pates & other savoury dishes. Soak 8-12hrs. Cook 80 mins (Pressure cook 20mins).
Storage Advice: Dried beans can last for years. They are best kept sealed and stored in a dark place, without moisture, at less than 24 degrees C / 75 degrees F. Freshly cooked beans, should be stored in a container with a tight fitting lid and kept in the refrigerator. They will keep fresh this way for up to 1 week. You can also freeze cooked beans in an air tight container to keep them for up to 6 months. Some benefits of proper food storage include: eating healthier, cutting food costs and helping the environment by avoiding waste.