Beans, Pinto, Dry, Organic

 Pinto beans are small and beige with brown streaks when dry, but they turn fully brown when cooked. They’re the most commonly consumed bean in northern Mexico and the southwest US, and are especially popular in the Mexican dish chili con carne.

Like most beans, they’re high in protein, dietary fiber, and several vitamins and minerals including phosphorus, manganese, and folate (vitamin B9). A meal of organic pinto beans and corn tortillas or cornbread provides all nine essential amino acids, making this pairing a great alternative for vegetarian or vegan diets.

Cooks in northern Mexico use pinto beans in just about anything, and you can too! They taste great in chilis, casseroles, soups, and salads—or you can refry or mash them for a protein-rich spread. And while plain, unseasoned pinto beans won’t turn many heads, it doesn’t take much to change them from ordinary to extraordinary. 

• Organic
• Non-GMO
• Kosher
• Product of Idaho

Equivalents: 1 pound dried beans = 2 cups dried beans = 6 cups cooked beans.