pinto beans
A mottled brown-and-tan bean (the speckling fades to a solid brown once cooked) with an earthy, slightly nutty flavor and a creamy texture -- the standard bean in Tex-Mex and Southwestern cooking, used whole in soups and chilis or mashed for refried beans.
Buying guidance
Sold dried or canned; dried gives more control over texture and salt for a long-simmered dish, canned is fully cooked and convenient for a quicker recipe.
Substitutions
- Pink beans -- very close in size, texture, and flavor.
- Kidney beans -- firmer texture and a more assertive flavor, a common substitute in chili and soup.
- Black beans -- a different flavor and darker color, but a similar creamy texture once cooked.
Tips & common mistakes
Adding salt or acidic ingredients (tomatoes, vinegar) to dried pinto beans before they're mostly tender can slow their softening considerably -- get them close to done in plain water first, then season.
Storage
Dried beans keep for a year or more in a sealed container at room temperature. Canned beans keep for a year or more unopened; refrigerate leftovers after opening and use within a few days.