Serving Size 50 g
Per 100 g
|Energy||750 kJ||1500 kJ|
|Protein||9.5 g||18.9 g|
|Fat, total||1.0 g||1.9 g|
|- saturated||0 g||0 g|
|Carbohydrates||25.5 g||50.9 g|
|- sugars||1.9 g||3.8 g|
|Sodium||0 mg||0 mg|
|Dietary Fibre||8.5 g||17.0 g|
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Pinto beans are extensively used in traditional Mexican and South American dishes. They are a small, speckled reddish-brown elongated bean. They have a soft, easily mashed texture when cooked and a nutty flavour. These versatile pinto beans have no added preservative and are non-GMO. Use them in salads, soups, dips and spicy dishes.
How to Use:
To prepare dried pinto beans either soak them overnight in plenty of water; or rinse beans and bring to the boil in fresh water – then let stand covered for 1-2 hours. Do not add salt to the cooking water at this stage, as this can make the ‘skins’ tough. Drain & use, or refrigerate for up to 2 days. Alternatively, dried pintos can be added directly to slow-cook recipes and cooked for about 4 hours. Pinto Beans will almost double in weight when cooked. Pinto beans are delicious in a mixed bean salad with olive oil, garlic & fresh herbs; lunchbox wraps; dips or salsa; traditional Mexican refried beans, soups & broths or in a chilli hot-pot. Wonderful with fish, chicken, bacon or spicy sausage.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 24 months when stored as above. See Best Before date.
Images for illustrative purposes only.