Preparation, uses, and tips
Because their texture is very smooth, pintos may be used in virtually all methods of bean
preparation. Purée them for soup bases or use them in casseroles; refry them for frijoles
refritos and use them in burritos. Before cooking, soak pintos for 8 hours, then pressure cook
for 18 minutes or simmer on top of the stove for 2 to 2 1/2 hours. 1 cup of dried pintos makes
3 cups of cooked beans. Use pinto beans to make chili, soups, and stews, or use them in salads
or in Mexican dishes. They can also be puréed and used as a spread or dip.
Buying and storing tips
Dried pinto beans should be stored in an airtight glass or ceramic jars in a cool dry
place, where they will keep for up to a year.
Varieties
Pinto beans are related to the kidney beans
and other members of the Phaseolus species of beans.
Nutrition Highlights
Pinto beans, 1 cup (171g) (boiled)
Calories: 234
Protein: 14.0g
Carbohydrate: 43.8g
Total Fat: 0.89g
Fiber: 14.7g
*Excellent source of: Iron (4.5mg), Potassium (800mg), Selenium (12 mcg), and Folate (294mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.