Pinto bean

Rinse and soak them in plenty of water overnight, then drain. Cover with fresh water and simmer gently for about 60–90 minutes, until creamy all the way through; add acidic ingredients such as tomatoes only once they are tender.

No, but soaking overnight helps them cook more evenly and can shorten cooking time. If you skip it, rinse the beans and simmer them until tender, allowing extra time.

They are a staple in refried beans: simmer until soft, mash, then fry with onion, garlic and a little oil. Whole pinto beans also work well in chilli, bean soups, burritos and rice bowls.

Refrigerate cooked beans in a covered container within two hours of cooking and use them within three to four days. Freeze portions with a little cooking liquid for up to three months, then thaw in the fridge or reheat from frozen.

No. Dried pinto beans contain lectins that can cause illness if they are raw or undercooked; soaking alone does not make them safe. Boil them briskly in fresh water for at least 10 minutes, then simmer until completely tender.

No. Pinto beans are speckled when dry and become a uniform tan colour when cooked; brown beans are a different bean, with a milder, less earthy flavour. Cooked brown beans have 108 kcal per 100 g, compared with 92 kcal in cooked pinto beans.

Yes. A 100 g portion provides 8.7 g of fibre, which is 31% of the daily value.

A 100 g portion provides 8.4 g of protein. They pair especially well with rice or maize in a filling meal.