That, alone, is enough to tell me to stay away from them! Besides, wasn't there a big problem with the Pinto exploding back in the 1970s?pinback wrote:This recipe, and the lofty pinto bean itself, is PINBACK-APPROVED.
On a more serious note, I mean, what kind of food is so badly sorted by the shipper that they can't even prevent rocks from showing up in cans? Now, maybe pinto beans are so heavy but isn't there a way to check for rocks before shipping?
Also, I had heard of this, but are pinto beans the only ones you have to soak for several hours before you can cook them? Are there others? And why is it necessary to pre-soak, like we're supposed to handle badly stained laundry?