The Pinto bean is gorgeous, with its deep pink stripes and dots on a creme coloured coat. It is a pity that this beautiful design fades when cooking. The color will become brownish, but the taste and texture make up for the loss of color. The Pinto bean has a lovely creamy texture and worksvery well in chili con carne, which is very popular in the North of America. You can also consider using it as a filling for taco's or burrito's and the Pinto bean will also be a nutritious addition to your salads.
Soak the beans in cold water for approximately 8 hours. Rinse them. Put them in a pan in cold water and bring to the boil, without adding salt. Simmer the beans gently in 1 to 2 hours until cooked, while checking occasionally for tenderness and to inspect if there is still enough water in the pan.
When you keep them in a dark and dry place they keep very well for at least one year.
In my recipes you will also find a recipe with Pinto beans.
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