Pinto Beans

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Preparation Suggestion

Pinto beans with olive oil
450 g Köytad Pinto Beans
1 cup of olive oil
2 cups of hot water
1 potatoes
1 onion
1 sweet tomato paste
1/2 the juice of half a lemon
1 teaspoon granulated sugar
4 sprigs of parsley

Chop the onion into cubes and roast in olive oil until pink. Rub the garlic and stir the onion. Add the tomato paste and fry for 2 minutes. Dice the potatoes and put them in the pot with the barbarians. Add salt, sugar and lemon juice. Add hot water and cook over low heat by closing the lid of the saucepan. Rest from the stove for 15 minutes and serve on a service plate and garnish with chopped parsley.


Assorted, washed quail beans (94%) and carrots (6%).


In The Refrigerator: 2 Days
*Tray or ice cube tray: 1 week
** Compartment: 2 Weeks
*** Compartment: at-18ºC

at least durable up to: See date on pack.
Do not freeze again after defrosting!

Nutritional Information