HARVEST UPDATE 2019 Pintos are SOLD OUT
The high altitude of the Estancia Valley, about 6200 feet above sea level, provides excellent conditions for pinto bean growth. High altitude beans store longer, cook faster and taste better. We believe we grow the best and guarantee new Estancia Valley pintos each year.
Simply store your Pinto Beans in the burlap bag they come in, in a dry location. Others have also found success in transferring to freezer bags/containers and freezing.
Soak beans for four to eight hours or overnight, using three to four cups of water for each cup of beans. For a quick soak, add beans to water in a saucepan, and bring to a boil for 2 minutes. Remove from heat, cover and let stand for one hour. Discard soaking water, rinse and replace with fresh water.
Slow Cooker Place in slow cooker with required amount of fresh water. Cook on low for 6 to 8 hours until tender.
Pressure Cooker Place beans in enough fresh water to cover the beans. Follow manufacturer's instructions for your specific cooker. Our cooker takes 30 to 40 minutes at 10 lbs pressure.
Saucepan Cover beans with fresh water and bring to a rapid boil; reduce heat to a simmer. Cover and cook 2 to 3 hours until tender.
Cooking times will vary depending upon hardness of water and altitude.
Cooking time will be shortened when cooking Bolita beans.
· Use distilled water in hard water areas to shorten cooking time.
· Add salt during last hour of cooking or beans may toughen.
· Add acidic ingredients such as, tomatoes, lemon juice or vinegar, when beans are almost tender. Acids delay softening.
· Cook beans slowly to prevent splitting the skin.