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The medium-sized pinto bean is a hybrid that takes its name from the Spanish word for “painted.” Medium brown, with dark-brown spatter markings, pintos fade to a uniform pale beige or pinkish color after cooking. Perhaps because they hail from Mexico, they are especially tasty cooked with lime, chiles, and even beer.
Pinto beans are related to the kidney beans and other members of the Phaseolus species of beans.
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.
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.
Health benefits and
concerns for legumes
Many health benefits and concerns associated with this food are applicable to other legumes.
Read about health benefits and concerns for legumes
for a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2004.