A.K.A

红色的墨西哥人ican bean

What is it?

Pinto, Spanish for “painted,” refers to the reddish streak found on this small, flavorful bean when dried (the streak fades when cooked). A favorite in chili and refried beans as well as baked beans and soup, dried pinto beans need a long simmer. Also available canned.

Kitchen math:

1 cup dried beans = 2 to 2-1/2 cups cooked

Don’t have it?

Substitute pink beans.

How to choose:

Choose dried beans that look plump, unwrinkled, and evenly colored. Pick over dried beans before using to remove any small pebbles.

How to prep:

Canned beans should be thoroughly rinsed and drained before using. Dried should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies. There are two ways to soak dried beans:Overnight soak:Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them.Quick-soak method:Rinse the beans, then put in a saucepan, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking.

To cook, use 3 cups of water for each cup of uncooked beans; you can season the beans by adding bay leaves, herb sprigs, or garlic cloves to the cooking water. Pintos can take up to 2-1/2 hours to soften; begin checking at 1-1/2 hours. The myth that adding salt to beans while they cook will toughen their skins is completely false, so feel free to salt while cooking to boost the beans’ flavor.

How to store:

Canned beans have a shelf life of 2 to 3 years. Store dried beans in a covered container for up to 1 year. You can precook beans and store them, refrigerated, in their cooking liquid for up to 3 days.

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Recipes

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  Recipe

  Slow Cooker Pork Tenderloin with Bourbon Molasses Baked Beans

  To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember:…

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  Recipe

  Bean & Ham Bone Soup

  This hearty soup puts the meaty bone from a leftover baked ham to excellent use. Pinto beans work fine, but if you can find them, bolita beans are creamier and…

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  Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The…

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  This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

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  Burritos come from the north of Mexico, where flour tortillas are king. These make a complete breakfast in a package. They can be wrapped in foil to keep them warm.

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  Chili Con Carne

  Too much salt isn't good for you, but too little makes for a bland meal. This robust Chili Con Carne strikes the right balance. With high-impact flavor elements—pure ground chile, freshly toasted…

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  Recipe

  Brisket and Bean Chili

  Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3…