Pinto beans (dry)

Pintos are the refried-beans project, sown once in late May and harvested dry 90 to 100 days later. Same easy program as the kidney beans; the difference shows up in January, when the winter pot is refritos instead of chili.

Growing

Direct sow into warm soil at the end of May, about four inches apart in the widest block the ground can spare; bags under 15 gallons are not worth it for dry yield. The plants are bush type and self-sufficient: mulch, keep them watered until the pods plump, then let the ground go dry so the beans cure on the plant. Harvest in September or October when the pods crackle; a plant pulled and hung upside down under the porch roof finishes reliably. Shell once the beans are hard, and jar them bone dry.

Varieties

Othello is a dependable northern pinto bred for exactly this 90 to 100 day window; failing a seed order, a handful from a grocery bag of dry pintos will sprout and grow true, since the type is open pollinated.

In the kitchen

Simmered from dry with onion and salt, then mashed in their own liquid for refritos. The fresh crop cooks faster than store beans, so check the pot early.