The classic bean for refried beans and a favorite pot bean that pairs well with soups and other bean-based dishes. Pinto beans are the most common cultivar of dry beans, grown as a dry bean crop, and easy to grow. They are a rich source of minerals and vitamins with high fiber and low-calorie benefits. With a shelf life of five years, pinto beans are a great option for those who enjoy edible gardening.

Planting & Harvesting

Seed Depth: 1-2″ (3-5cm)

Plant Space: 4-6″ (10-15cm)

Row Space: 18-24″ (46-61cm)

Sprouts In: 8-14 days

Pinto beans are shallow rooted (transplanting not recommended). Sow directly outdoors after all danger of frost and soil temperature reaches at least 60 degrees F. Plant in full sun and well-draining soil with a pH level of 6-7. It is okay to let the beans dry out while growing. Water deeply and infrequently at planting to prevent seed rot, and throughout the growing season to encourage deep strong roots. It is okay to reduce water before harvest to hasten pod drying.

Harvest your pinto beans when the beans and pods are firm and dry, but before pods have split open. Pods can be snapped off branches at the base and beans can be shelled out of the pod for storage. Freeze your pinto bean harvest for several hours to kill off any insects.

Additional Information

Botanical Name: Phaseolus vulgaris

Matures In: 90-150 days

Attributes: Heirloom