Pinto Bean (Phaseolus vulgaris) – Bulk

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.

• 200 seeds minimum
• Germination: 4-10 days
• Maturity: 90 days
• Direct sow 1-1 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 rows 2-3 apart.