Pinto beans are a popular type of bean used in Mexican cuisine. They are known for their brown speckled skin and their creamy texture when cooked. Pinto beans have a mild, earthy flavor that complements the spices and ingredients commonly used in Mexican dishes.
Some quick answers to questions about pinto beans:
– What are pinto beans? Pinto beans are a variety of the common bean (Phaseolus vulgaris) that are most popular in Mexican and Tex-Mex cuisine. They are pale pink in color with brown speckles.
– Where do pinto beans originate from? Pinto beans originated in Mexico and were later brought to the Southwestern United States. The name “pinto” means “painted” in Spanish, referring to their mottled skin.
– What do pinto beans taste like? Pinto beans have an earthy, mild, nutty flavor. When cooked, they become soft and creamy. Their flavor easily absorbs surrounding flavors.
– Are pinto beans healthy? Yes, pinto beans are an excellent source of plant-based protein and fiber. They also provide iron, magnesium, phosphorus and B vitamins.
Pinto Beans in Mexican Cuisine
Pinto beans are used in a variety of iconic Mexican dishes, both as the main ingredient and as a supporting player. Here are some of the most common ways pinto beans are used in Mexican cooking:
– Refried Beans – Frijoles refritos are a Mexican staple. Cooked and mashed pinto beans are commonly refried in lard or oil and used as a side dish, dip, or filling. Onion, garlic and spices add flavor.
– Soups and Stews – Whole pinto beans are featured in a range of Mexican soups and stews like pozole, menudo and caldo de res. They provide protein, texture and thickness.
– Tacos – Refried or whole pinto beans are a popular taco filling. They are a meatless alternative high in fiber and nutrients.
– Burritos and Enchiladas – Bean burritos and enchiladas are classic Mexican dishes. Pinto beans make a satisfying vegetarian filling.
– Rice Dishes – Pinto beans are often added to rice-based platters like arroz con gandules. The beans provide more protein and nutrients.
– Salsas and Dips – Cooked pinto beans are mashed or pureed to make dips like frijoles y queso. They can also be added to fresh salsas.
– Salads – Simple bean salads called ensaladas de frijoles are common in Mexican cuisine. Pinto beans are tossed with veggies, herbs and a dressing.
Most Popular Mexican Dishes Featuring Pinto Beans
Some quintessential Mexican dishes that traditionally contain pinto beans include:
– Frijoles Charros – Pinto beans simmered with tomatoes, chiles, garlic, onions and bacon. Often served as a side dish.
– Enfrijoladas – Corn tortillas dipped in a seasoned purée of pinto beans then baked with cheese.
– Chilaquiles – Fried corn tortilla chips simmered in salsa with scrambled eggs, onion and pinto beans.
– Huevos Rancheros – A tortilla topped with fried eggs, pinto beans, salsa, queso fresco and avocado.
– Chiles Rellenos – Roasted poblano peppers stuffed with cheese, dipped in egg batter and fried, served with rice and pinto beans.
– Tamales – Savory corn masa stuffed with meats, cheese or chiles and steamed in a corn husk, typically with a side of beans.
Nutrition Facts of Pinto Beans
Here is a quick overview of the nutrition profile of pinto beans:
| Nutrient | Amount Per 1 Cup Cooked |
|---|---|
| Calories | 245 |
| Protein | 15g |
| Carbohydrates | 45g |
| Fiber | 15g |
| Fat | 1g |
| Vitamin A | 10% DV |
| Vitamin C | 10% DV |
| Iron | 24% DV |
| Magnesium | 22% DV |
Pinto beans are an excellent plant-based source of protein. They also provide a variety of vitamins, minerals and especially high amounts of dietary fiber. The fiber can support digestive and heart health. Overall, pinto beans are low in fat and contain no cholesterol.
Where to Find Pinto Beans
There are a few options for purchasing pinto beans:
– Dry Bulk Bin – Many grocery stores have a dry bulk section where you can buy as much or as little as you need. This offers the most affordable price per pound.
– Canned Beans – Canned pinto beans are widely available, pre-cooked and ready to use. Rinsing removes excess sodium. Look for low-sodium options.
– Bagged Beans – Bags of dried pinto beans can be found with other dried beans and lentils. One pound of dried beans equals ~2.5-3 cans.
– Online – Dried heirloom varieties can be ordered online through retailers like Ranchogordo.com and Zürsun Idaho Heirloom Beans.
The best quality pinto beans will be uniform in size and color with an intact skin. Avoid beans with holes, cracks, dark spots or a withered appearance.
How to Cook Pinto Beans
Pinto beans require presoaking and slow cooking to become tender, creamy and digestible. Here is a simple method:
Ingredients
– 1 pound dried pinto beans
– 6 cups water or broth
– 1 tsp salt
Instructions
1. Rinse the beans and pick out any damaged beans or debris.
2. Soak the beans for at least 8 hours or up to 24 hours.
3. Drain the soaking water and transfer the beans to a pot. Add fresh water or broth to cover the beans by a few inches.
4. Bring to a boil over high heat, then reduce to a simmer. Partially cover and cook for 1-2 hours until beans reach desired softness.
5. Season with salt in the last 30 minutes. Add more broth if the beans absorb too much liquid while cooking.
6. Cooked beans can be used right away or stored in an airtight container in the refrigerator for up to 5 days.
Once cooked, pinto beans work well in tacos, burritos, soups, dips and more. Their creamy texture and mild taste take on any flavor you add.
Conclusion
Pinto beans are a foundational ingredient in Mexican cuisine, used in classic dishes like frijoles refritos, tacos, enchiladas and more. When cooked until soft and creamy, their mild earthy flavor soaks up surrounding seasonings. Pinto beans provide an excellent plant-based source of protein, fiber and nutrients like iron, magnesium and B vitamins. Look for pinto beans dried in bulk or canned at your local grocery store. With a simple soak and simmer, they make a nutritious, budget-friendly addition to Mexican recipes.