Pinto Bean (Phaseolus vulgaris)
Named after the Spanish word for “painted,” these classic tan and brown-speckled beans are a cornerstone of Latin cuisine. Traditionally refried, they cook up with a smooth and creamy flavor.
- 80 seeds minimum
- Germination: 4-10 days
- Maturity: 90 days
- Direct sow 1-1 ½” deep in full sun after danger of frost has passed. Beans need soil temperatures between 75-85° F to sprout.
- Space plants 3-4” apart; space row 2-3’ apart.