Pinto Beans
The speckled bean behind half the great pots of chili, refried beans, and cowboy beans in American cooking. Pintos turn creamy and rich when they cook low and slow.
What It Is
Pinto means 'painted' in Spanish, a nod to the reddish streaks across the raw bean. Those markings fade completely when cooked, but the flavor they hint at does not: pintos have an earthy, slightly sweet taste that absorbs surrounding flavors better than almost any other common bean.
They are the most widely eaten bean in the United States, and for good reason. A long simmer turns them buttery and soft all the way through, which makes them ideal for mashing, thickening a pot of chili, or simply eating as they are with a little of their own broth.
What To Do
Soak overnight in cold water, drain, then cover with fresh water by a couple of inches and simmer for one to two hours until completely tender. Salt only near the end of cooking. From there, use them whole in chili or soup, mash them with a little fat and garlic for refried beans, or serve them in a bowl with cornbread and pot liquor.
Store dry beans in a cool, dry place and use within a year for the best texture. Cooked pintos keep in the refrigerator for five days or freeze well for up to three months.
