Pinto beans for rich, creamy stews
Pinto beans are large and rounded, with a characteristic pinkish colour and burgundy speckles. They hold their shape well while cooking and give the broth a darker colour and creamy texture.
They are commonly used in northern Spanish stews. The current product information states that they are grown around La Bañeza, in León.
How to cook them
They work well in traditional bean stews and other slow-cooked dishes. Soaking and cooking times can be adjusted to the method used and the texture you want.
About La Huerta de Ana Mary
In Fresno de la Vega, in the province of León, farming and vegetable growing are part of a tradition connected to the Vega del Esla that goes back generations. La Huerta de Ana Mary continues this family activity, with more than three generations linked to working the land.
The vegetables are grown on plots in Fresno de la Vega, drawing on the farming experience of the area and adapting the work to the cycles and seasons of each crop.
Harvesting is organised around orders to reduce storage time and keep the journey from the fields to the customer as short as possible, helping the produce arrive fresh and in good condition.
Frequently asked questions
Where are they grown?
The current product information states that they are grown around La Bañeza, León.
Do they fall apart when cooked?
They hold their shape well during cooking.
What dishes are they suitable for?
Traditional bean stews and other slow-cooked dishes.
Price per kg
8 Zucchini Flowers