Mid-May brings pinto bean season to New Mexico. We plant in 30-inch rows, spacing seeds 2–3 inches apart—continuing a tradition that’s as much about community as it is about the harvest.
Once planted, pinto beans need consistent moisture especially during flowering and pod formation. We rely on center pivot irrigation systems, adjusting based on weather and soil conditions. Weed control, fertilization, and praying for rain are all done throughout the growing season.
Pinto beans are typically ready for harvest 90-100 days after planting once the pods begin to dry down. Timing is critical. We use a Pickett One Step that pulls the plants out of the ground and places them in windrows. When the pinto beans reach a moisture dry enough to harvest and store (typically 16% or less), they are ready for the combine. We use a Pickett Twin Master Edible Bean combine that is specially built for edible beans.
After harvest, beans are delivered to cleaning facilities where they undergo a triple-cleaning process. This includes screening to remove debris, gravity separation to eliminate damaged beans, and a final polish to ensure visual and food-grade quality. Cleaned beans are packed in 2 lb., 5 lb., 10 lb., 25 lb., and 50 lb. bags depending on buyer specifications and stored in temperature-controlled facilities to maintain freshness.
Once cleaned and packaged, pinto beans are distributed to wholesalers and retailers across our great state of New Mexico and within the U.S. Our products can be found in retail store locations supporting local merchants such as grocers, farm markets, coffee houses, restaurants, and businesses. We work with in-house and transport partners to ensure timely delivery from field to shelf, maintaining quality throughout.
