Organic Pinto Beans 400g

Organic Pinto Beans 400g


  • €1.65

Biona Organic Pinto Beans 400g

What are Pinto Beans?

A smaller version of the borloti bean, the savoury-tasting pinto bean has an attractive speckled skin, giving it its alternative name the painted bean. One of the many relatives of the kidney bean, pinto beans feature extensively in Mexican cooking, maot familiarly in refried beans, when they are cooked until tender and then fried with garlic, chilli & tomatoes. The beans are then mashed, resulting in a wonderful, spicy, rough puree that is usually served with warm tortillas. Soured cream and garlic flavoured guacamole are good accompaniments.


Organic pinto beans in water

Certified by the Organic Food Federation

No added salt

No added beet or cane sugar


List of Ingredients:

Pinto Beans*, Water

 * certified organic ingredients

Nutritional Information:

per 100g

Energy: 454KJ/105Kcal

Protein: 7.7g

Carbohydrate: 17.5g

Fat: 0.7g


Grilled Courgette, Pinto Beans & Cheese Quesadilla

Prep & Cook Time: 30 mins

Serves: 4


1 onion, finely chopped

4 teaspoon olive oil

4 garlic cloves, finely chopped

2 teaspoon ground cumin

1 tablespoon tomato puree

1(400g) can pinto beans, drained & rinsed

3 courgettes, sliced on the diagonal

175g cheddar cheese, grated

1 green chilli, finely chopped

large handful coriander, roughly chopped

8 tortillas


1. Fry the onion in half the olive oil for about 5 minutes or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 minute more. Add the tomato puree, pinto beans and a few teaspoons of water. Heat through, then mash up with the back of a fork.

2. Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of minutes each side until tender and grill marked. Place to one side.

3. Mix the cheese, chilli and coriander in a bowl. Spread the bean puree over half the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning for about 1-2 minutes each side or until the cheese has begun to melt and the tortillas are crispy. Serve in wedges.

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