Loading delicious recipes...
Loading delicious recipes...
Pinto beans are the most popular bean in the US and Mexico, known for their creamy texture and earthy flavor. They're the traditional bean for refried beans and burritos, and exceptionally high in folate.
Cook pinto beans until soft, then mash with some cooking liquid. Fry in oil or lard with onion and garlic until desired consistency. Despite the name, they're only fried once - 'refried' is a mistranslation of 'refrito' (well-fried).
Hard water, old beans, or adding salt/acid too early can prevent softening. Use soft water, buy fresh beans, and add salt only after beans are tender. Baking soda (1/4 tsp per lb) can help soften.
Store dried pinto beans in an airtight container for 2-3 years (though older beans take longer to cook). Canned beans last 2-5 years. Cooked beans keep 5-7 days refrigerated or 6 months frozen.
Log Pinto Beans (Cooked) and 300+ other foods with our AI-powered calorie tracker.
Download App