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Organic Pinto Beans


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The most popular bean in the US with the most fiber, these are little bursts of energy & health for the body. One cup of boiled pinto beans provides 40–60% of daily vitamins.

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Pinto Beans are the most widely produced bean in the United States and also contain the most fiber of all beans. Characteristically, pinto beans are known by their medium size oval shape, with speckled reddish brown over a pale pink base and solid texture and flavor. As natives of Mexico, they are used in many of their recipes but can also be pureed and used in dips, as a soup base, or to thicken soups and sauces. Certified organic & kosher.

Grown in Oregon.

Cooking Instructions
Sift through dry beans and remove any shriveled beans or pebbles. You should soak dried beans before cooking: the night before, add 1 part dried beans to 3 parts water to a large bowl and soak for at least 8 hours before draining and rinsing; OR, day of, add dried beans to a pot, cover with several inches of water, and boil for 5 minutes before removing from heat and allowing the beans to soak for at least an hour before draining and rinsing. To cook beans on the stove top, add soaked, drained, and rinsed beans to a large pot and cover with several inches of fresh water. Bring to a boil, then reduce heat and let simmer until cooked to preferred tenderness (about 45 minutes). For firmer beans that hold their shape when fully cooked, leave the lid off during cooking. For creamier beans, leave the lid on but ajar while cooking. Skim off any scum or foam that floats to the top during cooking. Cooked beans keep in the fridge for 1 week and the freezer for 6 months.
INSTAPOT METHOD: Rinse and drain beans, you do not need to soak them. Use a ratio of 5 cups water to 1lb beans, and add a pinch of salt. Cook on high pressure for 30minutes then natural release for 20 minutes.