Natural form

Dried pinto beans showing their characteristic beige base with irregular reddish-brown speckles.

Shows the defining visual trait of raw pinto beans — the mottled speckle pattern — that makes them instantly identifiable before cooking.

Legumes & Beans

Pinto Beans

Creamy, speckled beans for refried beans and stews

These mottled beans cook down soft and creamy, making them the classic for refried beans and a hearty pot of frijoles. Dried keep for ages airtight.

Pinto beans are the speckled, tan-and-brown beans (pinto means 'painted' in Spanish) that are the most popular dried bean in the United States and a cornerstone of Mexican and Tex-Mex cooking. As they cook, the mottling fades to a uniform pinkish-brown and the bean turns wonderfully creamy and soft — softer than kidney or black beans — which is exactly why they're the classic choice for refried beans, where they mash into a smooth, rich paste. Their mild, earthy flavor makes them a blank, comforting canvas for chili powder, cumin, garlic, and a little pork. Simmered whole in their own broth (frijoles de la olla) or fried in fat (frijoles refritos), they're hearty, frugal, and deeply satisfying — and like all beans, a strong source of plant protein and fiber.

Measured in: g
Storage: Airtight

Find it in

Canned Goods

Types & varieties

Dried pinto beans

Best texture and a rich broth — soak and simmer.

Canned pinto beans

The everyday shortcut — drain and rinse.

Refried beans

Pintos cooked then mashed and fried in fat — a finished form.

How to cook

Pintos simmer down softer and creamier than most beans, which is their charm. Cook them gently with aromatics and a little fat until they're meltingly tender and the broth has thickened.

Soak overnight, drain, simmer in fresh water with onion, garlic, and a bay leaf
A piece of pork (or a glug of oil) deepens the flavor
Simmer 1–1.5 hr until creamy; the liquid should turn rich and brothy
Add salt partway through; hold acid until tender

How to make refried beans

Refried beans are simply cooked pintos mashed and fried in fat until thick and rich — no actual double-frying involved (the name is a mistranslation of 'well-fried').

Fry onion (and lard or oil), add cooked pintos with some of their broth
Mash with a masher or the back of a spoon as they cook
Cook until thick and spreadable, adding broth to loosen
Finish with a little cheese, cumin, or chili to taste

Common uses

Refried beansFrijoles de la olla (pot beans)Burritos, tacos, and bowlsChiliCharro and borracho beansBean dipsSoups and stewsTostada and nacho toppings

Tips & pitfalls

Save the rich pinto broth — it's the body of a good pot of beans.
A little fat (lard, bacon, or oil) transforms a pot of pintos.
Mash some or all for refried beans; their softness makes them ideal.
Hold the salt until midway and acid until the beans are soft.
Cook low and slow — pintos reward a gentle, patient simmer.

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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In the shops

Matched grocery products

Cooked Pinto Beans
Hacendado · 570 g · Mercadona
€1.25

Good to know

Flavor & texture: Mild, earthy; very creamy and soft when cooked
Cook ratio & time: Dried: soak, then simmer 1–1.5 hr until creamy-soft
Soak?: Recommended for dried — overnight or quick-soak; canned ready to use
Nutrition: ~143 kcal/100g cooked; ~9g protein, ~9g fiber; rich in folate & iron
How to store: Dried airtight ~1–2 years; cooked refrigerate ≤5 days or freeze

Substitutes