Pinto beans are high in protein and vitamins, making them one of the popular beans for long term storage and emergency preparedness.
Pinto beans are an oval shaped, tan colored bean that’s mottled with a light brown pattern on it’s shell. The pinto bean is high in protein and other vitamins and minerals. It is very versatile and is a popular bean for soups, salads, appetizers, main dishes, breads and can even be used in some desserts. Try making your own re-fried beans! Pinto beans is one of the most requested bean to add to your long-term food storage.
Directions for Use:
For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic.
To keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as these are acidic and delay softening.
Serving size 1/2 cup Servings per bucket 186 Calories per serving 347