Organic Pinto Beans
Non-GMO | BPA-Free Lining | Reduced Sodium
Pinto Beans originated in Peru and spread their way through the Americas before finally making their way to Europe in the 1500s. They are the most consumed bean in the United States today and are often used instead of kidney beans in Chili. Pinto Beans are also used to make refried beans – a popular and delicious filling for burritos. Like all beans, Pinto Beans are a fantastic source of protein and fiber. Another great addition to today’s heart-healthy diet!
Pinto beans are beige and speckled red, but turn light pink when cooked. Because they retain their shape well, they are ideal added to soups, stews, pastas, and wraps. They are also delicious mashed with garlic and herbs as a dip or refried and tucked into a burrito with rice and your favorite fillings.
Basic Cooking Instructions:
Empty can, drain, rinse, and add to your recipe.
Refrigerate any unused portion in a separate container.
They are naturally gluten-free.
Pinto Beans are high in protein – one cup has 15 grams of protein! When paired with rice or other whole grain, Pinto Beans provide a complete vegetarian source of protein.
According to the Heart and Stroke Foundation, a vegetarian-based diet can help reduce the risk of heart disease and stroke by contributing to lower blood pressure, lower cholesterol, and lower weight.
Pinto Beans are good sources of both soluble and insoluble fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
Beans are a good source of folate, an important nutrient for heart health. Folate supports cardiovascular health by breaking down homocysteine, too much of which is associated with heart disease and stroke.
In Spanish, Pinto means, “painted” – an appropriate name for these red speckled pinto beans.
Pinto Bean Capital of the World: Dove Creek, Colorado
Beans are known as one of the ‘Three Sisters’ in Native American cultures. Rather than plant single crops in a field, the ‘Three Sisters’ – or maize, squash, and beans - were planted together because they were mutually beneficial properties.
Beans need to be soaked before cooking. This reduces cooking time, makes them easier to digest, and reduces some of their ‘flatulent’ properties.