Pinto bean

Phaseolus vulgaris · Legume

40 pairings

The pinto bean is the mottled beige-and-brown seed of the common bean, Phaseolus vulgaris, and the most popular dried bean in the United States and Mexico. Its name is Spanish for painted, after the reddish-tan speckling that streaks the raw seed; cooked, the markings vanish and the bean turns a soft, creamy, earthy brown. It is the bean of refried beans, chili and frijoles.

Picking a good onedrag

Cream ground, russet flecks sharpDamp, musty or holed

Cupboard stockThe frijoles, chili and refried bean, still soaked and boiled hard in fresh water first - ten minutes at the very least. Hold back tomato or vinegar until the skins soften.Everyday best

Ground and flecksGround a shade deeper, the flecks still plain across the scoop

Whole seedsSound seeds with the odd chipped coat or loose skin

In the handHard right through, the rattle a shade duller

At the mouth of the bagQuieter and papery, clean, nothing sour behind it

What to look for, from cream ground, russet flecks sharp to damp, musty or holed.

Preparing