Pinto beans have a mottled pink and brown skin. They are the beans most commonly used in Mexican and Southwestern cooking. They make very good refried beans and are frequently used in burritos and chili. They also work well in soups. Pinto beans are especially nutritious when combined with rice, because this combination makes a complete protein source.
Pinto beans take longer to cook than many other legumes, and soaking is essential to shorten the cooking time. Pinto beans cook well in a slow cooker (crock pot). Do not add salt to the cooking liquid, because it can make the beans tougher.
Cooking instructions: Rinse beans and place in a large bowl. Add water until the level is at least three inches above the beans. Let soak overnight. Drain and discard the soaking water. Place beans in a large pot and add water until it is at least one inch above the beans. Bring to a boil. Cover and reduce heat to medium-low, or transfer the beans to a slow cooker. Simmer for about 4 hours or until beans are tender. Check at least once an hour to make sure the beans are completely covered with water, and add more water as needed. (If the beans are not fully covered with water they will be tough and have a burnt taste.)
Sealed in a #10 can with oxygen absorber for long-term storage. See our Shelf Life and Storage Guidelines pages for further information.
