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 Rancho Gordo's.
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
Recipes and more information on Pinto Bean at Rancho Gordo.
Latin name: Phaseolus vulgaris
Country of production: USA