1. Bring to boil 3 cups water.
2. Add 2 cups cleaned and rinsed beans to boiling water.*
3. Reduce to medium heat, cook covered until desired tenderness, adding boiling water as necessary to keep beans fully immersed in water.
4. Season to taste with salt.

*An excellent addition to flavor the beans include garlic cloves, diced onion, fresh jalapeno, crushed red pepper flakes, ham, ham hocks or salt pork.

Strain broth from cooked pinto beans. In a medium skillet over medium heat use 1 tablespoon canola oil, add beans and mash.  Add a half cup of your favorite cheese or more to your taste, Longhorn or Pepper Jack work well.  You will never miss the lard which is typically used in restaurant prepared refried beans.

Bean Facts

• Did you know that the small white oval shaped bean with light brown mottling known as the Pinto Bean is also known as “frijol pinto” or spotted bean?

• “pinto” is the Spanish word for painted.

• Did you know that this dainty little spotted bean packs a punch…..an excellent source of fiber and the trace mineral “molybdenum” which benefits anyone sensitive to sulfites in food.

• Pinto Bean varieties include Othello, Maverick, LaPaz, and Windbreaker, among others.

Dried beans are a raw agricultural product and may contain foreign material.  Sort and rinse all product prior to cooking.