Store dried pinto beans for years in an airtight container.
Pinto beans are a low-cost and versatile protein source. A staple in Mexican cuisine, including in burritos and refried beans, they can also be adapted for use in nearly any bean recipe. Pinto beans are related to the red kidney bean, though they are smaller in size and more tan in color. Many pinto varieties have slightly darker spots on them, which disappear once they are cooked. Beans take some time to prepare as they must be rehydrated, but most of the preparation time doesn't require hands-on work.
Instructions
1. Place 1 lb. of dry pinto beans in a colander. Sort the beans, removing any small stones or shriveled beans. Rinse the beans two or three times under running tap water.
2. Pour 6 cups of cold water into a large pot. Add the beans and 2 tsp of salt to the water. Soak overnight.
3. Drain the soaking water from the beans and replace with fresh water. Set the pot on a stove burner and cover it with a lid.
4. Bring the water to a rapid boil over medium-high heat, then reduce the heat so the water remains at a simmer. Cook for two to three hours, or until the pinto beans are tender.
5. Drain the beans and add them to your recipe. Alternatively, mash them for use in burritos and similar dishes.
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