Pinto Beans

Pinto beans are beige-coloured with streaks of pinkish-brown. When cooked, the streaks disappear and the beans become pinkish-brown.

The beans are about ½ inch (1 cm) long. They are related to kidney beans.

Cooking Tips

Soaked pinto beans will require about 2 hours of simmering time.

Unsoaked pinto beans will require about 2 ½ hours of simmering time. When cooking from unsoaked, use at least 1 part pinto beans to 3 parts water.

As mentioned elsewhere, adding vinegar or lemon juice to beans after they are cooked picks up their flavour. For pinto beans, try lime juice if you are aiming for a Mexican touch (and if you have lime juice on hand).

Pinto beans are great for refried beans, dips, and for chili.

Substitutes

White or Red Kidney Beans

Nutrition Facts Per 1 cup (170g) cooked
		Amount
Calories		235
Fat		.9 g
Protein		14 g
Folate		295 mcg
Iron		4.5 mg
Potassium		800 mg

Equivalents

½ pound (225g) of dried beans = 1 cup dried beans = 3 cups of cooked beans = 500g / approx 1 pound of cooked beans

Storage Hints

Store dried pinto beans in a sealed container in a cool area for up to 1 year. Store cooked ones in the fridge, and use them up within a few days, or freeze.

History Notes

Probably originated in Central Mexico.

Literature & Lore

The name comes from the Spanish word, “painted”.