The Pinto bean is a great tasting bean, very popular in many Mexican dishes! The Pinto bean plant is a half-runner type that produces 50cm plants with light tan seeds with brown speckles. Eat young when green for delicious flavor. Great bean for using for refried beans.
$3.25 inc GST
Native to Mexico, pintos take about 90 to 150 days to grow as a dry bean but can be harvested earlier and eaten as a green snap bean. They come in both determinate (bush) and indeterminate (pole) varieties. They require very little care, although they need more space between plants than other bean types. Since they are indigenous to subtropical climes, they can be sensitive to cold. Pintos need long, warm summers with full sun exposure of at least six hours per day. As mentioned, harvesting won’t take place until 90 to 150 days (depends on the weather) have passed. Pintos can be harvested when they are still green and immature, but most people leave them on the vine until they dry. At this point, they will be firm and the thickness of a pencil. Bush pinto beans mature all at once. To harvest pinto beans, gently pull or snap off the vine. If you are growing for dry beans, be sure the plants have plenty of space between them to allow the pods to dry completely. If you get a late rain and the pods are mature, pull the entire plant from the ground and hang it in a dry place to continue to desiccate.