The classic bean. Soft, creamy, and versatile, our Pintos cook quickly and create converts to new crop, heirloom beans.
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.
Pinto translates to "painted," referring to the look of the bean. There are some variations in color, from the classic tan to yellow and even red.
Pot beans, refried beans, soups, casseroles
From the Rancho Gordo Kitchen
You can use Pintos in all kinds of cooking, from pot beans to refried beans. They're essential to Norteno cooking, and they're the best friend a plate of carne asada has ever had.
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. 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 the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Cranberry, Rio Zape, Good Mother Stallard
Country of origin