Pinto beans
Speckled dried beans whose skin becomes more uniform when cooked. They add body to vegetable and meat stews.
What it offers and why to use it
Speckled dried beans whose skin becomes more uniform when cooked. They add body to vegetable and meat stews. Soak for at least 8 hours, discard the water and boil in fresh water for 30 minutes before simmering until tender. Do not rely solely on a slow cooker to cook dried beans.
Speckled dried beans whose skin becomes more uniform when cooked. They add body to vegetable and meat stews.
From shopping to cooking
Choose
Choose intact dried beans without moisture, insects or unusual marks.
Store
Store dry in an airtight container away from heat and moisture. Refrigerate promptly once cooked.
Prepare
Soak for at least 8 hours, discard the water and boil in fresh water for 30 minutes before simmering until tender. Do not rely solely on a slow cooker to cook dried beans.
How to make the most of it
Good pairings
Pairs with vegetables, rice, paprika and olive oil.
How to substitute it
Another dried bean can replace it, adjusting soaking, time and water.
Recipes with pinto beans
Pinto beans with spinach and cockles
Pinto beans with spinach and cockles steamed in white wine, with their strained juices enriching the broth.
View Recipe →
Pinto beans with chard and blood sausage
Pinto beans in a vegetable broth with tender chard and onion blood sausage.
View Recipe →Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →