“Pinto” is the Spanish work for “painted,” which perfectly describes these speckled beans (well, they’re speckled before they’re cooked). Although they originated in Peru, they’re now the most common bean in the United States. Of course, we choose only the very best of them: plump, firm and beautifully speckled. Enjoy their hearty flavor in Southwestern cuisine, chili, soups, salads, Mexican-inspired dishes and more. Try them in Reduced Sodium!
Prepared Pinto Beans, Water , Salt, and Calcium Disodium EDTA (Promotes Color Retention).
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Canned beans are already cooked enough. You actually could just eat them right out of the can.
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