Pinto Bean is a vigorous, drought-tolerant bush bean variety prized for its generous yields and culinary versatility. This non-GMO heirloom selection produces compact 18–24 inch bushes with abundant 3–4 inch flat green pods. Harvest young pods as tender snap beans or let them mature and dry to reveal the familiar light tan beans with brown speckles. Cooked pinto beans have a rich, earthy flavor and creamy texture, making them a welcome addition to soups, stews and homemade refried beans. This packet contains 100 planting seeds.

Germination Rate: 99%. Test Date: 11/25. TLM.

Texas Minimum Germination Rate: 70%.

Why Choose Pinto Dry Bean?

• Tested Germination: This lot tested at 99% germination, with its test date and lot code shown above.
• Drought-Tolerant: A useful choice for warm, dry gardens, while still benefiting from consistent moisture during establishment and pod development.
• Two Harvest Options: Pick young pods for snap beans or allow pods to mature for dried pinto beans.
• Compact Bush Habit: Productive 18–24 inch plants fit into garden rows without the tall trellis needed by pole beans.
• Pantry-Friendly Harvest: Thoroughly dried beans can be stored in airtight containers in a cool, dry place for future meals.
• Heirloom & Open-Pollinated: Save seed from healthy, mature plants when appropriate isolation and seed-saving practices are followed.
• Non-GMO Seeds: Grow a traditional bean variety without genetic engineering.

Planting Tips for Success

• Sunlight: Choose full sun with at least 6–8 hours of direct light each day.
• Soil: Use well-drained, moderately fertile soil with a pH of 6.0–6.8. Avoid waterlogged ground.
• When to Plant: Direct sow after frost danger has passed and soil reaches at least 60°F. For fall planting, allow enough frost-free time for the intended harvest.
• Depth and Spacing: Sow 1–2 inches deep, 3–4 inches apart in rows 18–24 inches apart. Thin to about 6 inches apart.
• Watering: Keep soil evenly moist during germination, flowering and pod fill. Reduce watering as mature pods dry down.
• Support: The compact bush habit generally needs no trellis. Leave room for air circulation and easy harvesting.
• Fertilizing: Base amendments on a soil test. Avoid excessive nitrogen, which can encourage foliage at the expense of pods.
• Young Pod Harvest: Pick pods at about 3–4 inches while tender, before the seeds swell.
• Dry Bean Harvest: Let pods become papery and dry, with beans rattling inside. If wet weather threatens, finish drying harvested pods in a sheltered, airy place. Shell and dry thoroughly before storage.
• After Harvest: Compost healthy spent foliage or incorporate it into the soil to return organic matter. Remove diseased plant material.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Refried Beans: Cook harvested dried beans until completely tender, then mash with oil or lard, garlic and seasoning.
• Stovetop: Sort, rinse and soak dried beans in the refrigerator. Discard soaking water, cover with fresh water and boil for 30 minutes before simmering until completely tender.
• Slow Cooker: Boil soaked beans in fresh water for 30 minutes before transferring to a slow cooker. Continue cooking until fully tender; do not cook raw dried beans in a slow cooker alone.
• Pressure Cooker: Follow the appliance manufacturer's dried-bean instructions for liquid, cooking time, maximum fill and pressure release. Cook until completely tender.
• Soups & Stews: Add fully cooked beans to chili, tomato-based stews or vegetable soup for creamy texture and hearty flavor.

Order Pinto Bean Seeds Today

Order yours today and grow your own pinto beans for fresh harvests and satisfying pantry meals.

Nutritional Information

Applies to harvested dry pinto beans, not planting seeds. Per 1/4 cup dry beans, approximately 45g; cook thoroughly before eating.

• Calories: 170
• Total Fat: 0.5g
• Sodium: 0mg
• Total Carbohydrate: 31g
• Dietary Fiber: 8g
• Total Sugars: 1g
• Protein: 10g
• Iron: 2.6mg (15% Daily Value)
• Folate: 144mcg (36% Daily Value)

Nutrition figures are the existing listing's reference values, not a laboratory analysis of this seed lot. Values vary with serving size and preparation. % Daily Value describes a nutrient's contribution to a daily diet.

Important Disclosures

• Variety Disclaimer: Heirloom varieties may vary naturally in size, color and maturity. Results depend on climate, soil and gardening practices.
• Dry Bean Note: Pinto is primarily grown for dry beans. Allow pods to mature and dry before shelling, then finish drying indoors as needed before airtight storage.
• Seed Storage: Store planting seeds in a cool, dry place away from sunlight. Refrigeration in an airtight container can extend viability. Properly stored bean seeds may remain viable for 3–4 years, but germination can decline over time.
• Planting Zones: Suitable growing seasons can be found across USDA Hardiness Zones 3–10. Annual bean planting depends on frost dates and warm soil rather than hardiness zone alone. Allow a sufficiently long, warm season for dry-bean harvest.

Smoky Pinto Bean Stew

A hearty, tomato-rich stew inspired by the dish in the photo, finished with fresh cilantro. Prepare with harvested, dried and shelled pinto beans, not the planting seeds in this packet. Serves 6. Prep: 20 minutes, plus 8–12 hours soaking. Cook: approximately 2–3 hours, until the beans are completely tender.

Ingredients

• 1 pound harvested dried pinto beans, sorted and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon mild chili powder
• 1 teaspoon dried oregano
• 4 cups low-sodium vegetable broth
• 1 can (14.5 ounces) diced tomatoes with their juice
• 2 tablespoons tomato paste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro, plus more for serving
• Lime wedges, optional

Directions

1. Discard damaged beans and debris. Cover the beans generously with water and soak in the refrigerator for 8–12 hours. Drain and discard the soaking water.
2. Place beans in a large pot with fresh water covering them by about 2 inches. Bring to a full rolling boil and boil for 30 minutes, adding hot water as needed to keep beans covered. Reduce heat and simmer for 1–2 hours longer, until completely tender throughout. Do not taste or serve firm or undercooked beans. Drain, reserving 2 cups cooking liquid.
3. In a large heavy pot or Dutch oven, heat olive oil over medium heat. Cook onion and bell pepper for 6–8 minutes until softened. Add garlic, cumin, smoked paprika, chili powder and oregano; stir for 30 seconds.
4. Stir in tomato paste, then add tomatoes, broth and the cooked beans. Simmer uncovered for 25–35 minutes, stirring occasionally. Add reserved bean liquid as needed for a thick but spoonable stew.
5. Mash a small portion of the beans against the side of the pot to thicken. Stir in salt, pepper and cilantro. Serve hot with additional cilantro and lime wedges if desired.

Serving ideas: Pair with cornbread, warm tortillas or cooked rice. Add a diced jalapeño with the onion for extra heat. Use a heavy cooking pot; decorative clay pots are not necessarily safe for a stovetop.

Food safety and storage: Never eat raw or undercooked dried beans. Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days, or freeze for up to 3 months. Reheat leftovers to 165°F.

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