Pinto Beans
Legumbres$2.49 / lbApproximate price based on US supermarkets.
Common pulse in northern Mexico, ideal for refried beans. Essential Mexican pantry ingredient, found in most traditional recipes.
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How it's used in Mexican cooking
Pinto Beans, part of the pulses section of the Mexican pantry, appears in 11 recipes in our collection, including Charro Beans, Carne en su Jugo and Puerto Nuevo Lobster. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using pinto beans
Storage and substitutes
How to store it
Dried beans and pulses keep for a year or more in an airtight container in a cool, dry place. The older they are, the longer they need to soak and cook. Once cooked, they last three to four days refrigerated in their broth and freeze very well.
Substitutes
Between bean varieties (black, pinto, bayo) substitution is straightforward in most stews: the colour and a nuance of flavour change, not the technique.
Frequently asked questions
How many recipes use Pinto Beans?
Pinto Beans is used in 11 recipes in our collection, such as Charro Beans and Carne en su Jugo. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Pinto Beans in the US?
You can buy Pinto Beans online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Pinto Beans be stored?
Dried beans and pulses keep for a year or more in an airtight container in a cool, dry place. The older they are, the longer they need to soak and cook. Once cooked, they last three to four days refrigerated in their broth and freeze very well.
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