Pintos are our specialty

The soil, the seed, and the care we put into the ground is what makes our pintos the best.

You will find out pinto beans across the United States and Mexico. As the most eaten bean in the US as well as northwestern Mexico, we pride ourselves on producing the best pintos we have ever eaten. 

The pinto bean provides a great source of protein. Rice and pintos along with cornbread or corn tortillas are served where meat is unavailable. Due to the pintos amino acids it contains, the combination makes it a complete protein source.

USDA Nutritional Information - Pinto Bean

Our favorite pinto bean recipes:

Re-fried beans


1/2 lb dried pinto beans


1 white onion, 1/2 minced and 1/2 whole

2 cloves garlic

Kosher salt

6 tablespoons of lard, bacon fat, butter or vegetable oil


In a large pot, cover beans with about 2 inches excess water. Add garlic and whole onion and boil on high heat. Simmer for 1-2 hours until beans are tender. Drain beans and keep 3 cups. You can use the rest for another use. Keep cooking liquid.

In a large skillet, over medium-high heat, fat source until foaming. Add minced onion and stir until translucent. Stir in beans and cook for 2 minutes. Add 1 cup of reserved liquid and stir in. Mash until pureed. Reduce to medium and cooked until desired consistency. If beans are too dry, add more liquid 1 tbs at a time until desired consistency is reached.

Add salt to taste.

Use as dip, on burritos, or on nachos!

Simple and Amazing Pinto Beans


4 cups of dried pinto beans, washed


Kosher salt

Fresh ground pepper

Your favorite bacon!

1/2 cup of diced jalapenos

1/2 cup of diced onion

1 tsp chili powder


In a dutch oven, place beans in and cover by a good two inches. Add 4-8 strips of your favorite bacon and onion. Bring to boil then simmer for about 1 1/2 hours. Add jalapeno and simmer for another 30 minutes. Add pepper, chili powder and salt to taste.

Serve with cornbread for a delicious and full meal.