DeLallo Pinto Beans are a fiber-rich, protein-packed legume that is ready to use in everything from Mexican-inspired meals to salads, bean soups and homemade chilis. Known for their distinctive speckled skin (as dried pinto beans), these hearty beans are firm and plump in texture with a mild, nutty flavor—an excellent substitute for meat in vegan and vegetarian dishes.
- Superior beans picked at the peak of flavor.
- Mild and nutty in flavor.
- Creamy and tender with a meaty texture.
- Packed with protein and fiber.
- Popular bean in Mexican, Tex-Mex and Latin American cuisines.
- Non GMO.
- Kosher.
- Gluten free.
- Fat free.
- Vegan/vegetarian.
Kitchen and Usage Tips:
Pinto beans are a popular ingredient in Mexican, Tex-Mex and Latin American cuisines. Cook up a classic dish of rice and red beans. Use pinto beans to create refried beans to serve as side dishes, tacos and nachos. Feature pinto beans in homemade chili, hearty stews and bean soups. They are hearty, filling and a great substitute for meat in vegetarian and vegan dishes.
Frequently Asked Questions:
What are pinto beans?
Pinto beans are a type of common bean, Phaseolus vulgaris, that are widely consumed and popular in many cuisines, especially in Mexican and Spanish dishes. They are oval in shape and medium in size. When dried, these beans are beige or light tan in color with distinctive reddish-brown streaks or speckles. Cooked pinto beans often appear to be more light red and less speckled. They are named for their mottled coloring, as the word "pinto" comes from the Spanish word for "painted.” They are creamy and smooth in texture with a mild earthy, nutty flavor.
What is the difference between pinto beans and black beans?
Pinto beans and black beans are different in many ways, though both are popular in Latin American and Caribbean cuisine. Both are known as common beans, Phaseolus vulgaris, but black beans are firmer in their texture, often smaller in size and a much darker black color. Both are mild and slightly nutty, but black beans are a bit sweeter than pinto beans. Nutritionally, both black beans and pinto beans are great sources of protein, fiber and essential vitamins and minerals.
What is the difference between pinto beans and kidney beans?
There are many differences between kidney beans and pinto beans. While both are from the same family— the common bean, or Phaseolus vulgaris—kidney beans can be spotted immediately, because they are generally larger than pinto beans. Where pinto beans have a more oval shape with a brown-to-tan color, kidney beans are darker and more reddish-brown in hue. When it comes to flavor and texture, cooked pinto beans are earthy and nutty with a creamy texture. Cooked kidney beans are meatier in texture with a flavor that is earthy and nutty but also slightly sweet. They both contain fiber, protein and similar nutrients.
What do I do with pinto beans?
Pinto beans are a versatile protein-packed legume and a staple in Mexican, Tex-Mex and Spanish cuisine. Create the famous dish of refried beans for side dishes, tacos and nachos. Use them in homemade chili, stews and bean soups. Cook up a classic dish of rice and red beans. They are a great substitute for meat in vegan and vegetarian diets.
