"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. You can use them in all kinds of Latin and Mexican cooking, from pot beans to refried beans."
Suggestions: pot beans, refried beans, soup, casseroles
Latin name: Phaseolus vulgaris
Country of production: USA
I fell in love with Rancho Gordo beans when I was gifted several bags years ago. When we decided to broaden the Herbivore Pantry, I immediately requested information from Rancho Gordo. I hope you love these as much as I do! - Michelle