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available in 1/2 and 1 Kilo
The pinto bean is a dry legume of national origin, cultivated in the area of León, Ávila and Salamanca
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Features
It is widely used in the typical stews of central and northern Spain.
Once cooked, the pinta de León bean maintains its smooth, soft skin and very buttery albumen. The pinto bean from Leon, Avila and Salamanca, stands out from other varieties of beans for its high iron content
The pinto beans provide a dark broth and strong flavor once cooked. Pinta beans provide a dark broth and strong flavor once cooked
