Description
Theclassic bean. Soft, creamy and versatile,ourPintos cook quickly andcreate 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 toNorteocooking and they’re the best friend a plate ofcarne asadahas ever had.
Recipes and more information onPinto Bean at Rancho Gordo.
Latin name:Phaseolus vulgaris
Country of production: USA
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