The Pinto Bean is a mottled pink and brown beans that turn pink and deliciously creamy when cooked; this is the traditional choice for Mexican refried beans and other Mexican and Tex-Mex dishes with a full-bodied, earthy flavour. The Painted Bean The Pinto Bean (Phaseolus Vulgaris) is related to the kidney bean. The Pinto Bean originated in Central Mexico and Pinto means painted in Spanish. The oldest-known domesticated beans date back to the second millennium. All beans are marvels of nature's kitchen: filled with beneficial phytonutrients, soluble and insoluble dietary fiber and protein. They're storehouses of antioxidants, vitamins and minerals including iron, zinc, potassium, magnesium and folate. Beans are cholesterol-free and contain no saturated fat. One-half cup serving of pinto beans contains about 8 grams of dietary protein. Tasty Tips and Storage Pinto beans are the traditional choice for Mexican re-fried beans and other Mexican and Tex-Mex dishes. Enjoy them in soups, chillies, salads, spreads and more. Like most beans, pinto beans benefit from soaking before cooking. Soak them for six to eight hours before cooking, or bring to a boil in water, remove from heat, cover and soak for 1 hour. Always drain soaking water before cooking. To cook add fresh water and cover the beans by two inches. Boil uncovered for about 10 minutes and skim off any foam. Traditionally, a strip of Kombu seaweed is used in Asia to help soften beans (added at the beginning of cooking). Cover pot and simmer for about one and a half hours. Add seasonings as desired; beans benefit from adding salt during the last half hour or so of cooking. Like most stored foods, beans are best stored in the absence of oxygen and light, which can speed rancidity and fade bean colour. Store in a cool dark pantry in our resealable bags or an airtight container. Refrigerated/frozen storage isn't recommended for dried beans, which will last for a year or more properly stored in the pantry.