The pinto bean is a variety of common bean (Phaseolus vulgaris), in Spanish they are called frijol pinto, literally "speckled bean". It is the most popular bean in Northern Mexico and the Southwestern United States, and is most often eaten whole, or mashed and then refried. A nutrient-dense legume, the pinto bean contains many essential nutrients. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate.
*Must be rehydrated by soaking overnight before cooking*
Pinto Beans (100%).
May contain traces of other allergens.
Store in an air tight container in a cool dry place, away from direct sunlight.
Up to 12 months when stored as above. See best before date.