Member’s Mark Pinto Beans are kosher, fat-free, gluten-free, and an excellent source of protein and fiber. Eating three cups of beans per week is recommended by the USDA because they are a nutrient dense, fiber rich, plant based protein. American farmers grow three times as many pintos as any other bean, since they are the most consumed bean type in the United States.
Pinto beans are most commonly used for refried beans and are also great in chili, burritos and in a variety of Southwestern dishes. The 12 lb. package is perfect for home use as the beans can be stored in an airtight container for up to two years. If you want to prepare dried beans ahead of time, cook them in a slow cooker until they are ‘al dente’ and then freeze them in portion size containers.
Beans and rice are a quick and filling meal. You can also serve pinto beans as an earthy side dish or add them to your favorite soup or salad for an extra protein kick. Experiment with pureed beans as the basis of dips and spreads. You can even eat them on nachos!
