How to cook pinto beans?

You can assume that foods that have been grown and cultivated for several millennia are easy to handle in everyday kitchen practice. This is exactly the case with the pinto bean.

In the supermarket you can find pinto or quail beans either dried or in a can. Canned goods are of course particularly easy to handle because they only have to be heated. Cooking dried beans isn't that much more difficult, but you should soak the beans for a few hours, preferably overnight, before cooking. This shortens the cooking time and saves energy.

Soak and cook

Pinto beans soaked for eight hours take about 1 hour to soften. Various sources state that a longer soaking time leads to a further reduction in the cooking time. We cannot fully confirm that. In our kitchen, beans soaked for eight hours took just as long as beans soaked for 12 hours. The type of bean and, above all, the age of the beans probably play a role in the cooking time.


Should you spontaneously decide to cook with pinto beans, the lack of soaking time is not necessarily a problem. Either you accept the longer cooking time (one and a half to two hours for beans that have not been soaked), or you can use the "turbo soaking method": Put the beans on top with three times the amount of water and let them boil for 1 minute then let the beans stand for two hours before cooking them until soft.


Also read this article how to do a messy bun


Of course, you can also use the pressure cooker if you have one. In such a cookware, pinto beans should be soft after thirty minutes at the latest .


Another method that is recommended to shorten the cooking time is to add a teaspoon of baking soda * to the cooking water. The baking soda is also said to help reduce certain undesirable side effects of the beans (flatulence, etc.). You should also try this out yourself, but use the baking soda carefully. Too much baking soda creates a soapy taste. If you are sensitive to flatulence, under no circumstances should you boil the beans in the soaking water, but instead use fresh water: some of the hard-to-digest bean sugars raffinose , stackhouse and verbascose remain in the soaking water.


The soaked beans should be washed thoroughly before cooking , if you haven't already done so before they are soaked . Then put the beans on top with fresh water, which - depending on the amount of beans - should be two to three centimeters above the bean kernels, and cook the beans over a very mild heat until they are soft. Under no circumstances should you let the beans boil until they boil, otherwise the shells could burst before the beans are done. If necessary, add water if it no longer covers the simmering beans.


Only when the beans are soft should you bring acidic foods such as tomatoes, vinegar or wine into play. The acid will prolong the cooking process or possibly stop it completely. On the other hand, you can add salt to the boiled water in the beans, salt only hampers the cooking process with extremely hard water.

Storage

If you're cooking pinto beans, consider making a larger amount right away. Soft-boiled beans can be covered in the refrigerator for a few days. Plus, you can easily freeze yourself. They can be kept in the freezer for at least three months. With this in stock, you can improvise a delicious bean dish at any time.


With canned beans, you can use the best before date as a guide if the cans are still unopened. Opened canned beans can be kept in the refrigerator for two to three days.


The dried beans have an almost unlimited shelf life, the best-before date printed on the packaging usually only meets the requirements of the legislature. Only when the skin of the dried beans changes color and begins to wrinkle should they be consumed. But pinto bean connoisseurs usually don't let it get that far, they taste too good for that.

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