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Pinto Beans-80 oz can
Pinto Beans

Pinto Beans-80 oz can

Item Id: AF-5-02018
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Description

ugason Farms Pinto Beans, better known as “frijoles,” are most often refried for use in tacos and other Mexican dishes. But they are also tremendously popular in a variety of bean dishes, such as barbeque, chill and baked beans. High in fiber, low in cholesterol, these delectable beans are ideal for everyday cooking, as well as long term emergency storage.

  • 30 year shelf life*
  • 52 servings per can
  • 5 lb, institutional size (#10) can
  • No refrigeration needed
  • For emergency food storage, camping or everyday use
  • Non-GMO

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes


Refried Beans
2 cups Augason Farms Pinto Beans
5 cups water
1 large onion
1/2 to 1 cup bacon drippings or butter
Salt to taste

Combine beans, water and onion.  Bring to a boil.  Cover and remove from heat for 2 hours.  Drain and rinse.  Cover with water and bring to a boil.  Then simmer slowly until beans are tender (about 1 - 1 1/2 hours).  Start mashing the beans a portion at a time in the oil.  To achieve the unique flavor of refried beans, slowly fry the starches inside the beans in the oil.  Mash a little at a time to achieve the desired results.  Salt to taste.


Pinto Wheat Bread
1 cup bean puree made with Augason Farms Pinto Beans
1 cup warm water
1 tablespoon honey
1 package active dry yeast
2 tablespoons vegetable oil
1 teaspoon Augason Farms Iodized Salt
2 cups whole wheat flour
1/2 to 3/4 cup all-purpose flour

Prepare bean puree.  In a large bowl, combine water and honey stirring until completely mixed.  Dissolve yeast in mixture.   Let stand until bubbly.  Stir in bean puree, vegetable oil and salt.  Add whole wheat flour.  Mix well.  Stir in all-purpose flour until dough is stiff.  Knead until smooth and elastic on a lightly floured surface.   Place in bowl and let rise until doubled in size.  Knead dough a few times.  Shape into a loaf.   Place in 9x5” greased glass pan.  Cover and let rise until doubled in size.  Bake at 350°F for about 45 minutes.

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