Legumes & Beans

Pinto Bean

Speckled tan bean that's the workhorse of refried beans, chili, and Mexican cooking.

Pinto beans are medium, mottled tan-and-brown beans that cook into a creamy, earthy interior, losing their speckles when boiled. The most-eaten bean in Mexico and the American Southwest, they are the base of refried beans, charro beans, chili, and burritos. They soften beautifully and readily absorb cumin, chili, and aromatics.

Pinto beans (Phaseolus vulgaris) are the defining legume of Mexican and Tex-Mex cuisine, with origins tracing back to Mexico and Central America where they have been cultivated since ancient times. The name "pinto" means "painted" in Spanish, a direct reference to their distinctive speckled tan and reddish-brown appearance when raw. Upon cooking, this mottled pattern disappears entirely, yielding solid tan beans with a creamy interior and a mild, slightly nutty flavor.

As the most widely consumed dried bean in the United States, pintos serve as the backbone of countless dishes from refried beans to chili con carne. Unlike fresh shelling beans that appear briefly in late summer, dried pintos are available year-round and store for 2–3 years when kept in a cool, dry place. They hold their shape well in soups and stews while developing a smooth, almost buttery texture when fully cooked.

Pintos are workhorses in the kitchen: they mash smoothly for refried beans, stay intact for soups, and absorb bold seasonings without overwhelming them. Their high protein and fiber content (about 15g each per cooked cup) makes them a legitimate plant-based protein, not merely a side dish.

Measured in: g
Storage: Pantry

Types & varieties

Pinto beans (standard)

The common commercial variety; most widely available in supermarkets year-round

Pinto beans (heirloom)

Regional varieties with slightly different speckling patterns and flavor profiles; available at specialty suppliers and farmers markets

Rattlesnake beans

A related P. vulgaris variety with a similar speckled appearance but curved shape; used similarly in Southwestern cooking though not identical

Making Refried Beans (Frijoles Refritos)

The term "refritos" is often mistranslated as "refried," leading to confusion. In Spanish, the prefix re- indicates thorough cooking, not frying twice. Authentic refried beans are cooked once with aromatics, then mashed and fried in fat until they develop a silky, slightly crispy texture at the edges.

Cook beans with onion, garlic, and cumin until very soft, 1.5–2 hours
Reserve 1–2 cups of cooking liquid before draining — this starchy liquid is essential for the finished dish
Mash beans to desired consistency: chunky for texture, smooth for spreadability
Heat lard, bacon fat, or a neutral oil in a heavy skillet over medium-high heat
Add mashed beans and cook, stirring frequently, for 5–8 minutes until beans darken slightly and develop crispy edges
Season with salt to taste; serve immediately while hot and crispy at the edges

Common uses

Refried beans (frijoles refritos) — the canonical use in Mexican cuisineChili con carne — primary bean component in traditional Texas chiliBean burritos and tacos — whole or mashedCowboy caviar and similar bean saladsBean soups and stews — holds shape well through long cookingSlow-cooked braised dishes with porkBean dips and spreadsAs a rice accompaniment in Mexican and Southwestern mealsVegetarian protein substitute in place of meat in most preparations

Tips & pitfalls

Sort and rinse dried beans thoroughly before soaking — debris and small stones occasionally remain after processing
Always discard soaking water and rinse beans before cooking to improve digestibility and reduce compounds that cause flatulence
Add acid (tomatoes, citrus, vinegar) only in the last 30 minutes of cooking; early addition causes beans to remain firm
Add salt in the last 15–20 minutes of cooking for better texture and flavor absorption
Skim foam from surface during the first 15–20 minutes of boiling — this removes impurities and prevents a foamy, murky broth
Add 1/4 teaspoon baking soda per pound of beans to soften cooking water and speed tenderizing, especially for older beans
Never add cold water to beans already cooking — this toughens the skins and can crack them
Test beans for doneness by crushing one against the roof of your mouth; they should be creamy throughout with no chalky center
A splash of oil or fat in the cooking water helps reduce foaming and can improve the final texture
For refried beans, cook beans fully before mashing; save cooking liquid as a starchy base for the finished dish

Nutrition

347kcal

Energy

1452 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 72%Fat 3%

Protein

21.4g

43% DV

Carbs

62.6g

23% DV

Fat

1.2g

2% DV

Fiber

15.5g

55% DV

Sugars

2.1g

of which

Sodium

12mg

1% DV

Notable micronutrients

Folate131% DV

Thiamin (B1)59% DV

Selenium51% DV

Magnesium42% DV

Phosphorus33% DV

Potassium30% DV

Source · USDA FoodData Central · Beans, pinto, mature seeds, raw (Includes foods for USDA's Food Distribution Program)

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Good to know

Scientific name: Phaseolus vulgaris
Origin: Mexico and Central America; cultivated since ancient times
Color (raw): Speckled tan and reddish-brown (pinto means "painted" in Spanish)
Color (cooked): Solid tan to light brown
Flavor: Mild, slightly nutty; creamy interior when cooked
Typical size: Approximately 1/2 inch long, oval-shaped
Dried storage: 2–3 years in airtight container in cool, dry place
Cooked storage: 4–5 days refrigerated; 2–3 months frozen
Soak time: 6–8 hours (or quick-soak 1 hour in boiling water)
Cook time (soaked): 1.5–2.5 hours until tender
Cook time (unsoaked): 3–4 hours
Yield: 1 cup dried beans yields 2–2.5 cups cooked
Protein content: Approximately 15g per cooked cup
Fiber content: Approximately 15g per cooked cup

Substitutes

Kidney beans — Similar size and firm texture; slightly more robust flavor; acceptable substitute in chili and soups
Cannellini beans — Milder, more subtle flavor; similar creamy texture when cooked; better for simple preparations than for Mexican dishes
Great Northern beans — Milder and slightly smaller; works in bean salads and soups but lacks the traditional flavor expected in Mexican dishes
Cranberry beans (borlotti) — Similar creamy texture; slightly sweeter; acceptable substitute in soups, stews, and braises

Pairs with

Pork BeefOnions and garlicCumin Chili powder Cilantro Lime TomatoesJalapeños and chipotlesEpazote

Also called

Frijol Pinto · Canned Pinto Bean · Pinto Beans