Dried Pinto Beans
AKSOY Pinto Beans
- Premium Quality Pinto Beans grown and harvested with care.
- Pinto Beans are a fantastic source of protein, fibre, and essential nutrients, making them a wholesome addition to your meals with a delightful taste.
- Sustainably sourced and suitable for vegans & vegetarians.
- Packed in our NEW resealable pouch, ensuring lasting freshness and quality.
- Cooking time: about 25-30 minutes.
- Available in various sizes: 500g, 1KG, 2KG, and 5KG. Stock up and save with our bulk purchase options!
Macronutrient Breakdown (per 100g):
- Calories: 150 kcal
- Protein: 10 grams
- Carbohydrates: 28 grams
- Fiber: 7 grams
- Fat: 0.5 grams
How to Cook Pinto Beans
The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especially refried beans. It is popular in chili con carne & Mexican dishes., although kidney beans, black beans, and many others may be used in other locales.
Pinto beans need soaking for several hours before cooking, preferably overnight. Add a teaspoonful of bicarbonate of soda to speed things up. An even quicker method is to bring them to the boil in a pan then turn the heat off and soak them for about an hour covered.
Cooking:
Pinto beans are often soaked, which greatly shortens cooking time. If unsoaked, they are frequently boiled rapidly for 10 minutes. They will then generally take two to three hours to cook on a stove to soften. In a pressure cooker they will cook very rapidly, perhaps 3 minutes if soaked, and 20-45 minutes if unsoaked. Cooking times vary considerably however and may depend on hardness of the cooking water and many other factors.
HOW TO COOK PINTO BEANS ON THE STOVETOP
Ingredients:
- 450g Aksoy pinto beans
- 1 tbsp olive oil
- 1 fresh medium onion (chopped)
- 1 tsp minced garlic
- 2 bay leaves
- 4 cup water
Tips;
There’s no need to pre-soak beans if using an Instant Pot.
Garnish with chopped parsley, if desired.
Instructions:
- To soak Aksoy pinto beans overnight
- Add Pinto Beans to a pan, along with water or broth.
- Add seasonings to suit your taste (onions, thyme, chili, garlic or for some smoked paprika).
- Meat lovers can also add in some bacon, ham hock or chorizo.
- Cover your saucepan and bring it to the boil. Then reduce to a simmer, leave the lid very slightly open and cook until tender. Now, this can take anything from 45-90 mins.
- firmer for beans salads, but much softer for soupy meals. So taste the beans after the first 45 mins of cooking and check them every 20 mins after.
- Also if the water level reduces before the beans are cooked you will need to add about half a cup of water at a time.
 |  |  |  |  |  | |
|---|---|---|---|---|---|---|
| PINTO BEANS | MUNG BEANS | DERMASON WHITE KIDNEY BEANS | RED KIDNEY BEANS | BROAD BEANS | ROSECOCO BEANS | |
| WEIGHT | 1.25kg | 1.25kg | 1.25kg | 1.25kg | 1.25kg | 1.25kg |