How to cook pinto beans

Information for pinto beans in our free cooking ingredients collection.

Pinto beans

Pinto means “painted” in Spanish. It is an apt word to describe this bean because they are pink or beige with reddish brown spots and streaks. Pinto beans are popular in the American Southwest and in Mexico, where they are an essential part of everyday cuisine.

From a nutrition perspective, pinto beans are an excellent source of folate and a good source of iron, magnesium, phosphorus, potassium, copper, and thiamin.

How to cook pinto beans

Pinto beans usually are sold dried but are also available cooked and canned. Presoak dried beans and simmer them, covered, for 50 to 60 minutes.

Serving suggestions

Pinto beans are great served with rice, as refried beans, pureed, or in chili.

• White beans
• Dolichos beans
• Adzuki beans (azuki beans)
• Black-eyed peas
• Lablab (hyacinth bean)
• Mung bean
• Lentil
• Lima beans
• Peanuts
• Peas
• Soybeans
• Nuts and seeds

• Octopus
• Oysters
• Scallops
• Shrimp
• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans
• Cranberry beans
• Kidney beans

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