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The"pinta" beanis a dried legume of national origin, mainly cultivated in the area ofLa Bañeza (León). Highly appreciated in the gastronomy of central and northern Spain, it is a basic ingredient in traditional stews. In various regions of the country, these beans are also known as"fréjoles" or "frejoles pintos"

The grain of thepinto beanshas an attractive pinkish color with stripes and small garnet spots. Its size is quite large and rounded. Once cooked, thepinta bean from Leónretains excellent grain integrity, with a smooth and soft skin, as well as a very butteryalbumenthat enhances its texture.

This variety of beans stands out for itshigh iron content, making it a very healthy option. Additionally, when cooked, pinto beans produce a dark broth and a strong flavor that makes them ideal for stews and soups. Its quality and flavor make it one of the most appreciated beans in Spanish kitchens.

Origin: Spain