The pinto bean, a native of South America, is used primarily in Mexican recipes. It's the bean most often used in refried beans, adds flavor and texture to soups and burrito fillings. These protein-rich relatives of the kidney bean are typically sold as a dry bean. The beans require soaking prior to cooking to help speed the rehydration process. The usual soaking method takes 24 hours, but a quick soak method minimizes the soaking time to as little as one hour.
Things You'll Need
- Pot with lid
Place the pinto beans in a colander. Sort through the beans and discard any cracked or shriveled beans.
Rinse the beans under cool, running water. Stir the beans with a spoon or your hand as you rinse so the beans are thoroughly cleaned.
Transfer the beans to a cooking pot. Pour 6 cups of water for every 1 lb of dried beans into the pot.
Cover the pot and bring the water to a boil. Boil the beans for two minutes then remove the pot from the heat.
Soak the beans in the covered pot for at least one hour. Drain the beans in a colander then return them to the pot. Add fresh water and simmer the beans for two to four hours, or until they are tender.