Pinto Beans 1 article

Pinto beans begin with a beige-pink speckled skin that becomes more uniformly brown after cooking. Their creamy texture makes them a staple in Mexican-style bean dishes, burritos, chili, and mashed or refried preparations, and they are sold dried as well as canned. The beans break down more readily than firmer kidney beans and have a mild earthy flavor. Whole, mashed, canned, and from-dry formats create different texture, seasoning, and sodium contexts.