It’s no wonder pinto beans are one of the most popular beans around. Tasty and versatile, they are delicious cooked in soups, chili, stews, or just by themselves. Pinto beans or “painted beans” get their name from the pink paint-like color that occurs when they are cooked. Their soft creamy texture makes them a staple of Latin and Mexican dishes. Dried pinto beans can be prepared whole in soup broths or mashed and refried as a side dish. Pinto beans are also an excellent source of fiber, protein and vitamins.

How to Cook Pinto Beans

Soak the beans overnight to reduce cooking time. Drain the beans and transfer them to a large cooking pot. Cover the beans with an inch of water and bring them to a boil over medium-high heat. Once the beans have reached a boil, reduce the heat to low and let simmer. The lid can be removed for firm beans, or left ajar for a softer consistency. Let the beans cook for about an hour, and then check for desired doneness. Add salt once the beans are just barely done cooking. Serve the beans, or cool them in their cooking liquid and refrigerate for later. They will keep in the fridge for up to one week.