Pinto Beans are a wonderful example of foods that many people love as health food. If you love the outdoors, some of these products may even work well for all your camping food or backpacking food needs. Many Preppers consider gourmet a vital part of their prepper supplies and survival foods. Pinto Beans also has a great shelf life and can be put away as long term food storage for survival or emergency preparedness. These are all around great products that we know you will love.
Do you want to save time and money preparing all your meals? These pre-cooked and then dehydrated beans are your perfect choice! No sorting and cleaning beans and leaving them in the crock pot all day. Just add water and in a few minutes they are ready to serve!
Pinto Beans have a robust, earthy flavor is similar to kidney and pink beans and can be used in substitution of either. They can be used in refried beans, pinto beans are used in an array of North and Central American dishes.
- All natural
- Kosher Certification
- Our patented process retains nutritional values
- Packaged by hand for optimum quality, care, and freshness.
Ingredients: Only contains the base product listed above; no additives or preservatives.
CLICK HERE to see all the Health Benefits and why you should be eating beans
The Shelf Life of a specific product can vary greatly from other products; based on fat, oil, or other various degradable contents. The Shelf life of all products are based on industry standards.
As Mother Earth Products has no control over the most critical factor of shelf life, how you store it, we cannot make any specific warranty to the life of any product. For more information concerning this subject view our information page here.
Products should be stored in a cool dark place. The optimum condition would be 65 degrees or less.
Our packaging plant also handles; wheat, eggs, soy, milk, nut products and other potential allergens.
-"The pinto beans are so inexpensive! How do you do it Mother Earth??? These are so versitile and have a incredible texture."
Soaking the Pinto Beans before cooking works best. It will drastically cut your cooking times for just about every bean out there. Soaking also aids in digestion. Always discard the water they were soaked in. Soak most beans in three times their volume of cold water for six hours before cooking. Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only.
Use 3 cups of water for every 1 cup of dried beans which have been soaked ahead of time. If you're REALLY in a pinch and simply forgot to soak your beans, then add 4 cups of water for every 1 cup of dried beans.
Add water, beans and any seasonings to a heavy saucepan with a lid. Bring to a boil, reduce the heat and simmer, covered, until tender. (Replace water as needed so that the beans are always covered with liquid as they cook.) Beans are done to perfection when you can easily smoosh one between your tongue and the roof of your mouth. Drain.
Most beans will reach this point in 1-2 hours.
If you are a crock pot user like we are, just place the dry, unsoaked beans, in the crock in the moring and leave it on high through out the day.
As with most cooking in general, everything is subjective and you should always play with different methods until you find what works best for you.