Pinto Beans

What it is

Medium, oval beans, mottled tan-and-brown when dry (the name means "painted" in Spanish), turning a uniform pinkish-brown when cooked.

How it's made

Dried; soaked and simmered, or canned.

Flavor profile

Earthy, mild, creamy, with a soft, almost buttery texture when fully cooked — the most "neutral and comforting" of the common beans.

Culinary uses

The bean of the American Southwest and Northern Mexico, and the definitive refried bean (frijoles refritos): simmered until soft, then mashed and fried in fat (traditionally lard) until thick and savory. They're the standard bean in a pot of cowboy "beans," in burritos, and in charro and borracho (beer) beans. Their soft, easily-mashed texture is exactly what makes them ideal for refrying.

Regional variations

Northern Mexican and Tex-Mex cooking lean hardest on pintos; further south black beans often take their place.

Cultural & historical context

Pintos became a staple of the American West and the Mexican north, cheap and filling, central to the food of vaqueros and homesteaders alike. Refried beans are a cornerstone of the Mexican-American table.

Reference notes

• Tags: legume, bean, Dried, Whole, Vegetarian (note: lard in traditional refried), Vegan (if cooked in oil)
• Related ingredients: lard or oil, onion, cumin, jalapeño, epazote
• Related cuisines: Mexican, Tex-Mex, American Southwest
• Suggested links: Cuisinopedia → Refried Beans (dish), Black Beans, Lard