Features:

  • Brought to you by Whole Foods Market. Our standards are what set us apart, and our quality is what keeps us stocking pantries, fridges and freezers with the best natural and organic 365 Everyday Value products every day.
  • Our Organic Pinto Beans are nutritious and an excellent source of fiber. A staple of Mexican and Southwestern cooking, pinto beans are small and flavorful.
  • Add them to burritos, use them for soups and side dishes, or make a classic dish of refried beans from scratch. The taste will be worth the extra time!
  • Excellent source of Fiber. Good source of Iron & Potassium. Low Fat. Low Sodium.
  • Certified Organic, Certified Kosher, Certified Vegan.
Delicious

Only beans my entire family raves about. Who would buy anything else? Delicious refried.

Nice fresh flavor when cooked

Nice fresh flavor when cooked. I purchased a variety of beans from this company and soaked and cooked them all together in a bean soup. Delicious. Will order my beans from them regularly.

Easy to cook

Used with black beans

Best dried beans

These wonderful dried beans are so fresh and have a wonderful taste. I would highly recommend them. They are better the second day

These are excellent dried Pinto beans

These are excellent dried Pinto beans, as good as any carried by Whole Foods in the past 15 years, before the Amazon acquired them. My favorite refried bean recipe follows; my last bag of these worked perfectly. INGREDIENTS 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped yellow or white onion (about 1/2 small onion) 1/4 teaspoon fine sea salt 2 cloves garlic, pressed or minced 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans 1/2 cup water 2 tablespoons chopped fresh cilantro 1 tablespoon lime juice (about 1/2 medium lime), to taste INSTRUCTIONS In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the garlic, chili powder and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve. Notes: Chop the onions very small and be sure to cook them until tender. This is key to achieving a creamy texture. If the onions are too large or under cooked, they will be distracting and crunchy. No thanks! Mash the beans as much as you’d like. I usually stop when the beans are half to three-quarters mashed, but you can mash them completely if you’d like perfectly creamy refried beans. (You’ll get even smoother results if you blend these beans in a food processor. I don’t recommend trying the blender since they are so thick.) Use black beans if you prefer. Black beans aren’t as easily blended as pinto beans, so they’ll probably be a little more chunky. If you love black beans, you’ll love this version! Add peppers for even more flavor. You can add a finely chopped bell pepper (any color) or jalapeño pepper(s) with the onion, for beans with extra flavor and texture. Jalapeños will make the beans more spicy—I recommend removing the seeds and membranes first so you have more control over the spice level. Robert C. Ross October 2018

Five Stars

Made great chili with these.

fast cooking !

I have never made pinto beans that cooked this fast and tasted great. Excellent brand

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