Did you know: this kitchen chameleon changes its color from speckled to pink when it’s done cooking? With just a little TLC these dried pinto beans can be transformed into a side dish staple – homemade refried beans. But if “set and leave it” is more your speed, try one of our slow cook recipes below.
- Made in the U.S.A.
- Kosher
DIRECTIONS
Rinse and sort beans – removing any cracked, split or discolored pintos. Choose soaking method below using 6 cups of water per 1lb of beans. Cook: Simmer until beans are tender approx. 1 hour.
Quick Soak: Boil beans and water for 2 minutes, remove from heat. Cover and let stand for 1 hour.
Long Soak: Let beans and water stand for 6-8 hours (overnight).
Recipes
Ingredients: dried pinto beans