Up to 100 days. Shell Pinto Beans is most notably used in Mexican Cuisine. These hard brown-speckled beans make for great chilies and refried beans. They are easy to grow and have a shelf life of five years. The pinto bean is most prominent in Mexican cuisine and is often used for refried beans. They can tolerate being dried out while growing, making them an easy bean to grow. With a shelf life of five years, pinto beans are a great option for those who enjoy edible gardening.

Pinto beans don't do well when being transplanted, so it's best to sow them directly outdoors. Sow the seeds at a depth of one and a half to two inches in soil with a PH level of six to seven. There should be four to six inches between plants, with a space of at least two feet between rows. It is okay to let the beans dry out while growing, and watering should be done sparingly. After about ninety days, the beans should be firm and ready to be picked.

Pinto beans should be harvested only when the beans and pods are 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 any insects. These dried beans are beige with brown streaks, but they turn a uniform brown when cooked. The classic bean for refried beans and a favorite pot bean that pairs well with pork or beef. Rich source of minerals and vitamins with high fiber and low-calorie benefits.

Urban Size - approx. 15 seeds
Regular Size - approx. 50-60 seeds
Market Garden Size - approx. 300+ seeds