The pinto bean is one of the most popular beans in the United States and North Western Mexico. It is a medium sized bean with a beige background colour splashed with reddish brown and the name pinto actually means ‘painted’ in spanish. When cooked, the bean has a soft pink colour and a creamy texture.
Health Benefits of Pinto Beans
Pinto beans are a powerhouse of nutrients with a range of B-vitamins including super high levels of folate as well as potassium, iron and magnesium. This energy bean is high in protein, low in fat, can help stabilise your blood sugar levels and lower cholesterol.
Cooking with Pinto Beans
It is often eaten whole in soups or mashed and refried in spicy Mexican bean dishes being used commonly in burrito’s, taco’s and tortilla’s. Pinto beans also make a yummy home made baked beans with onion tomatoes and spices. Pinto beans are best soaked overnight in the fridge before cooking, this will reduce any chance of digestive gas. To cook, simply add 3 cups of water to 1 cup of beans, bring to the boil then reduce to a simmer for 1 hour or until ready. Cooked pinto beans will keep in the fridge for around 3 days and uncooked will keep in the cupboard for up to 12 months. A great wholefood to have on hand ready to go.
Pinto beans are very high in iron, B1, manganese, potassium and omega 3 fats. Pinto beans also contains good levels of B6, folate, phosphorus and riboflavin. Riboflavin (B2) is important for healthy vision.
How to cook pinto beans: Soak overnight, rinse and drain well. Cover with fresh water in a saucepan (3 cups water to 1 cup beans) bringing to boil then simmering for 1 – 1 1/2 hours or until soft.
100% pinto beans
Country of Origin
Product of USA
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