Pinto Beans

The Pinto bean is a versatile, all-rounder of a bean. In Spanish they are called frijol pinto, literally "speckled bean" and are a staple in Mexican main meals and side dishes, though their creamy texture lends them to a wide variety of uses in the kitchen. They are a good source of protein, phosphorus and manganese, and very high in dietary fibre and folate. 

TO COOK: Pre-soak them overnight or for 12 hours with a ratio of 1 cup of beans to 4 cups of water. This is important to make the beans nutrients accessible and the beans themselves more digestible. Then cook the beans over a medium - low heat at a simmer in water or stock (best flavor) until pinto beans are tender (about 2 hours).