Did you know: this kitchen chameleon changes its color from speckled to pink when it's done cooking? With just a little TLC these dried pinto beans can be transformed into a side dish staple – homemade refried beans. But if "set and leave it" is more your speed, try one of our slow cook recipes below.

Made in the U.S.A.

Kosher

dried pinto beans

To Prepare: [1 lb dry beans (2 cups) = 5-6 cups cooked beans]. 1. Sort and rinse beans. 2. Soak to reduce cooking time (use 6 cups water for every 1 lb dry beans; oversoaking may cause beans to split). Quick Soak: Boil beans and water for 2 minutes, remove from heat, cover and let stand for 1 hour. Long Soak: Let beans and water stand overnight (6-8 hours). 3. Cook: Simmer until beans are tender (approx. 1 hour). To Serve: Use the cooked pinto beans to make chili, add your favorite spices to serve as a traditional Mexican side dish or mash to make refried beans.