Pinto beans

Description

Pinto beans have a creamy interior and a characteristic speckled exterior in shades of beige and brown; when cooked, they become tender, with a slightly nutty and earthy flavor, and absorb spices well. They work well in Mexican and Southwestern dishes: in chili, purees and refried beans, soups, salads, burritos, and stews, as well as a base for spreads and fillings; it is advisable to rinse them before cooking and optionally soak them to shorten the cooking time. Pinto beans are rich in plant protein, fiber, folic acid, iron, and potassium with low fat content, which supports satiety, heart health, blood sugar control, and digestion. Store dry beans tightly in a cool, dry place for up to a year; cooked beans can be kept in the refrigerator for three to five days or in the freezer for up to three months; use opened canned beans within a few days.