The poor pinto doesn't get the respect it deserves. 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 these!
Cooking suggestions: You can use them in all kinds of Latin and Mexican cooking, from pot beans to refried beans.
Latin name: Phaseolus vulgaris
Country of production: USA
- 0.25 LBS