Chef at 15:28, 2 October 2024

2024-10-02T15:28:45Z

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{{#seo:
|title=Pinto beans: Cooking Wiki
|titlemode=replace
|keywords=#pintobeans #pressurecooker #beans #mashed #naturalmethod #corntortillas #refriedbeans #rice #driedbeans #kidneybean #burritos
|hashtagrev=12032020
|description=The pinto bean or mottled bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence
}}


[[Image:Pinto beans.jpg|300px|thumb|right|Pinto beans]]
The '''pinto bean''' or '''mottled bean''' (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence it is a type of '''mottled bean'''. It is the most common bean in the United States and northwestern Mexico , and is most often eaten whole in [[broth]] or [[mashed]] and [[refried]]. Either whole or [[mashed]], it is a common filling for [[burritos]]. The young pods may also be used as [[green beans]].

In the southwest United States, the pinto [[bean]] is an important symbol of regional identity, especially among Mexican Americans. Along with the [[chilli]], it is one of the official state vegetables of New Mexico (under the name frijol). The prepared [[beans]] are commonly known as frijoles. This type of bean is also referred to as "'''Cowboy Beans'''" in Texas, all along the Mexican border and wherever Mexican cowboys were employed. In areas where Mexican cowboys did not travel on the trails north from Texas, it was probably not known.

This is the most commonly used bean used for [[refried beans]] (fresh or canned) and in many dishes at [[Tex-Mex]] restaurants. [[Rice]] and '''pinto beans''' served with [[cornbread]] or [[corn tortillas]] are often a staple meal where there is limited money for [[meat]], as the combination of [[beans]] and [[corn]] creates all the protein amino acids needed in a meat substitute. When it comes to making [[Chili con carne|chili]], if a bean is added, this is the one typically used, although the [[kidney bean]], [[black bean]], and many others may also be used in other locales.

Pinto bean varieties include:

* Burke
* Othello
* Maverick
* Sierra

The alubia pinta alavesa, or the "'''Álava pinto bean'''", is a red variety of the pinto bean which originated in Añana, a town and municipality located in the province of Álava, in the Basque Country of northern Spain. In October, "la Feria de la alubia pinta alavesa" (the fair of the Alubia pinta alavesa) is celebrated in Pobes.

'''Pinto beans''' look the same as [[cranberry and borlotti beans]], but differ in taste.
==How to cook pinto beans in a [[pressure cooker]]==
'''Use this basic guide if you do not have a specific recipe'''
* Pick through the beans and discard any discoloured beans or loose skins
* Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
* Change soaking water a few times if possible
* Never cook the beans in the water they were soaked in
* Rinse the beans well at the end of the soaking period
* Ensure the [[pressure cooker]] is at least a quarter full
* Never fill the [[pressure cooker]] more than half full
* Always cover the beans with at least 5 cm (2") water
* Add 2 tablespoons of [[vegetable oil]] to the water - this reduces foaming
* Allow the [[pressure cooker]] to get to the required pressure and then begin timing
* Use the specified [[pressure release method]] - this is the [[natural method]] in the case of [[dried beans]] or [[pulses]]
* A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
* If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the [[natural method]].
* Check that the beans are cooked to your liking.

<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top; text-align: center;"
!style="min-width: 20%;"|Type of Bean
!style="min-width: 20%;"|Cold Water Soak Time (minimum)
!style="min-width: 20%;"|Pressure Cooking Time
!style="min-width: 20%;"|[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|Cooking Pressure]]<br>High = 15 psi<br>Med = 10 psi<br>Low = 5 psi:
!style="min-width: 20%;"|[[De-pressurising a pressure cooker|Pressure Release Method]]
|- style="background: #e6e6fa;"
|Dried [[Pinto beans|Pinto or mottled beans]]||4 hours||12 minutes||High||[[Natural pressure release method|Natural]]
|}
</div>

==See also==
{{Template:SeeAlso-Pressure-cooking-beans}}
{{5-a-day-veg-vars}}
{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Beans]]

<code 'hashtagrev:12032020'>[[Special:Search/pintobeans|#pintobeans]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/beans|#beans]] [[Special:Search/mashed|#mashed]] [[Special:Search/naturalmethod|#naturalmethod]] [[Special:Search/corntortillas|#corntortillas]] [[Special:Search/refriedbeans|#refriedbeans]] [[Special:Search/rice|#rice]] [[Special:Search/driedbeans|#driedbeans]] [[Special:Search/kidneybean|#kidneybean]] [[Special:Search/burritos|#burritos]]
</code>

Pinto beans - Revision history

Chef at 15:28, 2 October 2024