AKSOY Wholefoods Dried Pinto Beans - 1.25kg Bag | Rich in Protein & Fiber

What is Pinto Beans?

Pinto beans are spotted legumes that belong to the scientific family Phaseolus vulgaris, a wide classification that also includes navy, kidney, and black beans. Pintos are believed to be native to Central and South America, and are a popular part of many Mexican dishes.

Are pinto beans the same as kidney beans?

While kidney beans have a meaty, dense structure and slightly sweet flavour; Pinto beans have a creamy texture and more earthy flavour.

How to Cook Pinto Beans?

The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especially refried beans. It is popular in chili con carne & Mexican dishes., although kidney beans, black beans, and many others may be used in other locales.

Cooking;

Pinto beans are often soaked, which greatly shortens cooking time. If unsoaked, they are frequently boiled rapidly for 10 minutes. They will then generally take two to three hours to cook on a stove to soften. In a pressure cooker they will cook very rapidly, perhaps 3 minutes if soaked, and 20-45 minutes if unsoaked. Cooking times vary considerably however and may depend on hardness of the cooking water and many other factors.

if you use cup measures so 1 cup dried pinto beans to 4 cups water

HOW TO COOK PINTO BEANS ON THE STOVETOP

Ingredients:

450g Aksoy pinto beans

1 tbsp olive oil

1 fresh medium onion (chopped)

1 tsp minced garlic

2 bay leaves

4 cup water

Tips;

There’s no need to pre-soak beans if using an Instant Pot.

Garnish with chopped parsley, if desired.

Instructions:

To soak Aksoy pinto beans overnight

Add Pinto Beans to a pan, along with water or broth.

Add seasonings to suit your taste (onions, thyme, chili, garlic or for some smoked paprika).

Meat lovers can also add in some bacon, ham hock or chorizo.

Cover your saucepan and bring it to the boil. Then reduce to a simmer, leave the lid very slightly open and cook until tender. Now, this can take anything from 45-90 mins.

firmer for beans salads, but much softer for soupy meals. So taste the beans after the first 45 mins of cooking and check them every 20 mins after.

Also if the water level reduces before the beans are cooked you will need to add about half a cup of water at a time.