The beans are required to be light in color, tender, and have a short cooking time without soaking. If the beans meet our standards they are cleaned to the greatest degree possible using the most modern of techniques. The cleaning process is not just a single step, but rather a number of sequences designed to remove all dirt, rocks, stems, leaves, and cracked or split beans as efficiently as possible. Finally, the beans are ready to be packed and shipped to a fine supermarket near you.
The Casserole Pinto Bean Story
The process of selecting the finest quality pinto beans to package under the Casserole label is one that we are very proud of. The journey begins by purchasing pinto beans grown in areas of the American west long known for producing the fine quality you are accustomed to. Montana, Idaho, Wyoming, and Colorado are special growth regions. Two very important natural factors lead to an excellent crop and great tasting pinto beans.
First, the area is blessed with neutral soil factors which help in reducing the maintenance required on the crop, thus allowing the pinto beans to grow naturally with little interference.
Second, the crop is irrigated with water from the snow melt off the Rocky Mountains, giving the beans
the freshest taste possible.
Once the best of the crop is selected for our Casserole brand pinto beans, they are moved by rail to our facility in Lubbock, Texas. When the railcar arrives, before we do anything else, samples are taken and observed for quality assurance. The color, size, and length of cooking time are all scrutinized to ensure the superiority of our pinto beans.
“My wife and I have spent hours trying to locate Casserole brand pinto beans in the
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