Other
Pinto Beans
A speckled cultivar of the common bean, Phaseolus vulgaris. The mottling fades as the dried bean cooks, and the flesh turns creamy.
Origin
A bean of the Americas, especially used in Mexican and southwestern cooking.
Flavour
Earthy and mild.
How to use it
Soak and boil dried pinto beans, or heat tinned ones. They mash well for refried beans.
Storage
Dried beans keep airtight. Cooked beans go in the fridge.
Recipes using it
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