Pinto

Pinto Beans by Rainy Day Foods

The pinto bean is high in protein and other vitamins and minerals. It is very versatile and is a popular bean for soups.

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Pinto Beans

Pinto beans are an oval shaped, tan colored bean that's mottled with a light brown pattern on its shell. The pinto bean is high in protein and other vitamins and minerals. It is very versatile and is a popular bean for soups, refried beans, salads, appetizers, main dishes, breads and can even be used in some desserts. Pinto beans are one of the most oft-requested beans to add to one's long-term food storage.

Shelf Life: Store in cool dark place to maximize shelf life. Storing properly in our enameled cans and Super pail buckets, product may store 25 years. Bulk products need to be repackaged for long term storage. Shelf life estimates are based on industry studies from sources deemed reputable. Since Food Assets and Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

Ingredients: Pinto Beans.

Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.

Servings per Container:

#10 can: 84 oz. (2381g) 24 servings

#10 case: 144 servings

Bulk: 25 lbs (11.34kg) 113 servings

Bulk: 50 lbs (22.68kg) 227 servings

6 Gallon Super Pail Bucket: 41 lbs (18.6kg) 186 servings

Pinto Beans Nutrition Facts

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