A classic bean. The poor pinto doesn't get the respect it deserves. Soft, creamy and versatile, these Pintos cook quickly and create converts to new crop, heirloom beans. With all of its glamorous cousins hanging around, it's hard to grab a little of the spotlight, until someone wisely cooks them up. If you've been served supermarket pintos all your life, you are in for a pleasant surprise. Pintos can be great! Especially when they're as fresh as ours.
You can use them in all kinds of Latin and Mexican cooking, from pot beans to refried beans. They're essential to Norteño cooking and they're the best friend a plate of carne asada has ever had.
Suggestions: pot beans, refried beans, soup, casseroles
Ingredients: Pinto Beans
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.
Photos by Steve Sando