Ayocote Blanco from North America
A Mexican favourite for more than...
From £7.45 GBP
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A classic bean, these pintos are soft, creamy and versatile. The Heirloom Bean Co's sources these beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
The humble pinto doesn't get the respect it deserves. With all 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. When they’re as good as these, pintos are kitchen superstars!
Pinto translates to "painted," referring to the look of the bean. There are some variations in colour, from the classic pale tan to yellow and even red.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Pot beans, refried beans, soups, casseroles. You can use Pintos in pretty much any bean-based context. They're essential in Norteña cooking - the stews and burritos of north Mexico - and a good Pinto is the best friend a plate of grilled-beef carne asada ever had.
Cooking these beans - the Rancho Gordo method
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot etc.) in olive oil. Add beans and enough water to cover by about 2 inches/5cm. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Recipe ideas
Pinto chili with… whatever else you’ve got!
Rancho Gordo’s Pasta e Fagioli alla Veneta (Veneto-style pasta & bean soup)
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Ingredients
Pinto Beans
Similar to: Cranberry, Rio Zape, Good Mother Stallard
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 1lb (453g) bags
