Pinto Beans

Pinto beans are creamy, earthy, and subtly sweet, offering a versatile, grounding flavor. Their texture and mild taste make them ideal for a wide range of plant-based dishes, providing both nourishment and vibrational stability. Each bean carries the quiet energy of the earth, lending depth and heartiness to meals.

VOLUME
Mild

FLAVOR PAIRINGS
Garlic, onion, shallot, leek, chive, thyme, rosemary, sage, tarragon, bay leaf, black pepper, white pepper, paprika, chili, cumin, coriander, turmeric, tomato, bell pepper, carrot, zucchini, pumpkin, sweet potato, broccoli, cauliflower, spinach, kale, collard greens, arugula, avocado, tahini, cashew cream, coconut cream, olive oil, avocado oil, sesame oil, quinoa, rice, millet, amaranth, oats, buckwheat, chickpeas, lentils, tofu, tempeh, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, vinegar, lemon, lime, vegan soups, stews, sauces, plant-based casseroles, and savory baked goods.

SELECTING
Choose uniform, dry beans free from cracks, discoloration, or dust. Fresh or canned pinto beans should be plump and intact. Organic varieties retain higher flavor and vibrational integrity.

HOW TO USE
Cook in soups, stews, chilis, salads, dips, or mashed as spreads. Pair with herbs, spices, and acid to enhance flavor and digestibility.

STORING
Store dried beans in an airtight container in a cool, dry place. Refrigerate or freeze cooked beans for up to a week.

SUBSTITUTIONS
Kidney beans, black beans, or cannellini beans for similar texture and mild flavor.

HEALTH BENEFITS
High in protein, fiber, and minerals like iron and magnesium. Supports digestion, cardiovascular health, and sustained energy. Energetically, pinto beans ground and stabilize, providing gentle nourishment.

CONCERNS
Cook thoroughly to neutralize lectins; undercooked beans can cause digestive discomfort.

HISTORY
Pinto beans have been cultivated in the Americas for centuries for their flavor, nutrition, and long shelf life. They remain essential in plant-based and high-vibration cooking.