The pinto bean is a little speckled bean, just smaller in size to a kidney bean. They have a similar texture and flavour to kidney beans, with a soft, starchy middle and nutty taste.
Pinto beans are common in American and Mexican dishes, such as refried beans, chilli con carne and burrito fillings.
Pinto beans are packed with protein and are a good source of dietary fibre and minerals like Calcium, Iron, Magnesium and Phosphorus. Pinto beans also contains small amounts of vitamin C, folate, Niacin, Vitamin B6 and vitamin K.
It is best to soak the pinto beans (overnight or for 8-12 hours) to reduce cooking time. The beans will swell and soften a bit. Add to boiling water and cook for 15 minutes, then turn down the heat and leave to simmer for an hour.
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