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Southern Style Pinto Beans

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the Southern Cuisine-themed weekly sale from February 25th – March 3rd, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty meal that holds its own as a main dish or as a side. Make an extra-large pot and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third days. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the Southern Cuisine-themed weekly sale from March 28th – April 3rd, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty meal that holds its own as a main dish or as a side. Make an extra large pot and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third day. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the weekly sale from January 11th – 17th, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty pot of beans that holds its own as a main dish or as a side. This recipe calls for celery root, rather than celery stalks because celery root is in-season and available this time of year from local farms and is often a more affordable option than celery stalks. Make an extra large pot of these beautiful beans and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third day. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.