Pinto
The classic bean. Soft, creamy and versatile, our Pintos cook quickly - and instantly create converts to new-crop, heirloom beans
The humble pinto doesn't get the respect it deserves. With all 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. When they’re as fresh as ours, pintos are kitchen superstars!
Pinto translates to "painted," referring to the look of the bean. There are some variations in colour, from the classic pale tan to yellow and even red.
KITCHEN SUGGESTIONS
Pot beans, refried beans, soups, casseroles. You can use Pintos in pretty much any bean-based context. They're essential in Norteña cooking - the stews and burritos of north Mexico - and a good Pinto is the best friend a plate of grilled-beef carne asada ever had.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cranberry, Rio Zape, Good Mother Stallard
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
The classic bean. Soft, creamy and versatile, our Pintos cook quickly - and instantly create converts to new-crop, heirloom beans
The humble pinto doesn't get the respect it deserves. With all 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. When they’re as fresh as ours, pintos are kitchen superstars!
Pinto translates to "painted," referring to the look of the bean. There are some variations in colour, from the classic pale tan to yellow and even red.
KITCHEN SUGGESTIONS
Pot beans, refried beans, soups, casseroles. You can use Pintos in pretty much any bean-based context. They're essential in Norteña cooking - the stews and burritos of north Mexico - and a good Pinto is the best friend a plate of grilled-beef carne asada ever had.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cranberry, Rio Zape, Good Mother Stallard
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
The classic bean. Soft, creamy and versatile, our Pintos cook quickly - and instantly create converts to new-crop, heirloom beans
The humble pinto doesn't get the respect it deserves. With all 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. When they’re as fresh as ours, pintos are kitchen superstars!
Pinto translates to "painted," referring to the look of the bean. There are some variations in colour, from the classic pale tan to yellow and even red.
KITCHEN SUGGESTIONS
Pot beans, refried beans, soups, casseroles. You can use Pintos in pretty much any bean-based context. They're essential in Norteña cooking - the stews and burritos of north Mexico - and a good Pinto is the best friend a plate of grilled-beef carne asada ever had.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cranberry, Rio Zape, Good Mother Stallard
Latin name:Phaseolus vulgaris
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
PINTO RECIPES