Popular in Tex-Mex cuisine, pinto beans are a versatile and healthy addition to many Mexican dinner recipes and side-dish recipes.
|Serving size: 50 g|
Per 100 g
|Sodium||17.7 mg||35.4 mg|
This product may contain traces Soy Beans and Wheat and other allergens.
Country of Origin:
How to Use:
Pinto beans need soaking for several hours, preferably overnight. You can also bring them to the boil in a pan, then turn the heat off and soak them for about an hour covered. Always discard the soaking water, rinse and cook in fresh water without any salt (which toughens the skins). For the stovetop method, add three cups of fresh water or broth for each cup of beans. Bring the beans to a boil, then reduce to a simmer, partially covering the pot. Pinto beans generally take about one to one and one-half hours to become tender. They can also be cooked in a pressure cooker where they take about one-half hour to prepare.
Store in an air tight container in a cool, dry place, away from direct sunlight.
Up to 12 months when stored as above. See Best Before date.