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Pinto beans are a type of legume commonly used in Latin American and Southwestern cuisine, known for their creamy texture and mild flavor.

Soaking pinto beans overnight helps reduce cooking time and improve digestibility, but you can also use the quick-soak method or cook them unsoaked with extra cooking time.

Yes, cooked pinto beans can be frozen for up to 3 months. Store them in an airtight container or freezer bag.

Yes, canned pinto beans are fully cooked and ready to use in recipes after draining and rinsing.

Old beans or hard water can make beans difficult to soften. Make sure to use fresh beans and, if needed, add a pinch of baking soda to the cooking water.

For best texture, add salt during the last 30 minutes of cooking to avoid toughening the beans.

Yes, but it will take longer. Unsoaked beans may need 2-3 hours to become fully tender.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Sort and rinse the beans, soak them overnight, then simmer in water or broth for 1-2 hours until tender.

Cooked pinto beans last 3-5 days in the refrigerator when stored in an airtight container.

Pinto beans are great in refried beans, chili, soups, stews, salads, burritos, and as a side dish.

Store dry pinto beans in a cool, dry place in an airtight container for up to a year.

Yes, a pressure cooker or Instant Pot can reduce cooking time significantly, usually cooking soaked beans in about 10-15 minutes.

Yes, their creamy texture makes them ideal for refried beans and spreads.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Common seasonings include garlic, onion, cumin, chili powder, bay leaves, and smoked paprika. Add fresh herbs and salt to taste.