Pinto Beans


Serving Size 50 g - Servings per kg: 20

  Average Quantity
Per Serving
Average Quantity
Per 100 g
Energy750 kJ1500 kJ
Protein9.5 g18.9 g
Fat, total1.0 g1.9 g
- saturated0 g0 g
Carbohydrate25.5 g50.9 g
- sugars1.9 g3.8 g
Dietary Fibre8.5 g17.0 g
Sodium0 mg0 mg


Pinto Beans.


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Pinto Beans


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Pinto beans are extensively used in traditional Mexican and South American dishes.  They have an attractive speckled, red blush on the outside but produce a soft, easily mashed texture when cooked.  Their nutty flavour makes them ideal in salads, soups, dips and spicy dishes.

Traditionally, pinto beans are combined with cumin, chilli and coriander powder in Mexican refried beans which is delicious inside burritos and quesedilla or seved with tortilla chips as a dip.

They’re also ideal for chilli, salsas and tacos, bean salads or combined with brown rice in wraps. Soak overnight in water, rinse then cook for about 2 hours in water or broth, chilli or a casserole.

How to Use:

To prepare dried pinto beans, soak them overnight in plenty of cold water, rinse then cook for about 2 hours in water, broth, chilli or a casserole.   Don’t add salt to the cooking water at this stage, as this can make the ‘skins’ tough and if cooking in broth, keep salt levels low for the first part of cooking until the beans start to soften.

Alternatively, dried pintos can be added directly to slow-cook recipes and cooked for about 4 to 6 hours.  Unsoaked pinto beans will cook in about 45 – 60 mins in a pressure cooker.

Pinto Beans will almost double in weight when cooked.  Use them in a mixed bean salad with olive oil, garlic and fresh herbs, lunchbox wraps, dips or salsa, traditional Mexican refried beans, soups and broths or in a chilli hot-pot. Wonderful with fish, chicken, bacon or spicy sausage.  They are a great choice for homemade baked beans.


Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.

Product: #6693