If there’s one type of bean the entire family loves, it’s the pinto bean. In Spanish, the word “pinto” means painted and these beans are appropriately named because their outer skin is a spotted, swirling, red-dotted masterpiece of color. But inside is what counts, and they have a rich creamy texture perfect for soups and stews on those upcoming cold winter nights.
Pinto beans also have nutritional benefits that help boost heart health and could help the body fight off cancer. Pinto beans contain antioxidants called polyphenols, which may prevent some forms of cancer, according to the American Journal of Clinical Nutrition. Pinto beans also contain kaempferol, which is a flavonoid known to help reduce inflammation. These beneficial antioxidants may slow the growth of tumors while increasing the survival rate of much-needed healthy cells. Not only that, but other studies have found there are benefits to eating foods that contain kaempferol. These foods help reduce the risk of developing cancer. This is the result of the anti-inflammatory and antimicrobial properties making the pinto bean a great food for possibly preventing and even treating, some diseases; possibly even cancer.
Just one cup of pinto beans contains 41 grams of protein! Although high in carbohydrates, pinto beans are jam-packed with other nutrients! (Click here for the full list of nutritional content.) So why not try to grow some healthy and delicious pinto beans in your garden? The added bonus is that most kids love pinto beans and it usually isn’t too hard to get them to eat these beans!
Helpful Tip: pinto beans take about 90-150 days to grow as a dry bean but can be harvested earlier and eaten as a green snap bean.
BEFORE PLANTING
- Pintos need long, warm summers with full sun exposure of at least 6 hours per day.
- Do not plant pinto beans where other beans have been growing for at least 3 years, as they may be susceptible to disease.
- Beans, in general, do not do well when transplanted so it’s best to direct sow the seeds. Do not plant them too early or they will rot in cool, damp soil.
- Pinto beans do well as companion plants with cucumbers, celery, and strawberries. Although they taste great when combined, avoid companion plantings alongside onion, garlic, and fennel.
- Before planting, soak the beans overnight.
PLANTING
- Beans take a long time to mature. Speed up the process by laying down black plastic to keep the soil warm. You can also grow pinto beans in containers indoors to be moved outside once temperatures warm up enough.
- Grow in well-draining, fairly fertile soil with a pH of 6.0-7.0.
- Work in compost prior to planting to reduce the need to fertilizer.
- The eye of the bean should be facing downward, planted at a depth of 1-½ inch, 4-6 inches apart with at least 2 feet between rows when growing pinto beans.
- Water the seeds in well and keep moist.
- Germination should occur between 8-14 days provided temperatures are between 70-80 degrees F. (21-26 C.)
- Thin the seedlings to 6 inches apart.
- Keep the area around the beans free of weeds but do so carefully lest you disturb the roots.
- Feed the beans with some compost tea halfway through the growing season. Other than that, it is generally unnecessary to fertilize pinto beans.
TROUBLESHOOTING
Seedlings are deformed or have no growing tips or leaves when they emerge: Seedcorn maggots are the small yellowish-white larvae of small gray flies and could be the culprit. Cultivate to expose the larvae and disturb the life cycle. Replant when the weather is warmer and keep the garden clean.
Seedlings are stunted and never recover: Cold soil and weather can weaken seedlings that do emerge too early. The soil temperature is likely below 60°F. Pull up the seedlings, warm the soil with black or clear plastic, and sow new seed.
Seedlings and plants stunted; leaves yellowed and distorted: Thrips are tan to black bugs that look like slivers of wood; Thrips feed on plants, rasping plant tissue. Seedlings are the most affected. Plants will outgrow and recover thrip attack.
HARVESTING
It will take about 90-150 days (depending on the weather) to harvest. Pintos can be harvested when they are still green and immature, but most people choose to leave them on the vine until they dry out. At this point, they will be firm and the thickness of a pencil. You can try to bite the bean, and if your teeth barely leave a dent, it’s hard enough to pick.
When mature, the pods will be green, plump looking and approximately 4 to 6 inches long. Bush pinto beans mature all at once, but pole beans are harvested on a continuous basis which encourages additional production for a month or two. To harvest pinto beans, gently pull or snap off the vine. If you are growing for dry beans, be sure the plants have plenty of space between them to allow the pods to dry completely. If you get a late rain and the pods are mature, pull the entire plant from the ground and hang it in a dry place to continue to desiccate.
Withhold water from the pinto bean plants for two weeks before the time you plan to harvest. The pods should start to turn yellow. Withholding water will quicken the drying process.
STORAGE
Shell the fresh pinto beans as soon as possible after they are harvested. To shell, open the bean pod by pulling the string located on the top of the pod. The pod should open, revealing two to five beans. If you cook the beans fresh, store them in a plastic bag and place in the freezer. Store the dried beans in an airtight container, jar, or plastic bag. Place the beans in a cool, dry area until they are ready for use.
Now that you’ve got some delicious pinto beans ready to use, get creative! Create some soul-warming soups and stews to help stave off the cold this winter!
Can you give information as to how to cook them?
I frequently end up with crunchy beans – even after slow cooking them 10 – 12 hours!!
Any help you can give would be much appreciated!!
Thank you in advance.
Warm Regards,
Karl
Hello Carl,
I like to soak my pinto beans for 24 hours before cooking them. Once the 24 hour soaking period is finished, I drain the water that the beans have soaked in and add fresh water to the pot. Cook over medium heat until the beans come to a boil and then set heat to low for 1-3 hours. A crockpot is also great to use for this long cooking period.
If you have a pressure cooker, this could be another way to get soft beans.
I hope this help!
Tess
I just made pintos in a pressure cooker that I soaked overnight for the first time .
Took only 40 minutes! They were perfectly done and delicious.
I read somewhere that adding salt before cooking them on the stove will keep them from softening.
It’s been over a year since your comment, but, why not… Firstly, do what the other reply says, soak your beans over night and discard the water. When you cook the beans, DO NOT ADD SALT. Add salt at the end of the cooking to season your beans. If you use salt from the beginning, it inhibits the absorption of water into the beans. It still make take 3-5 hours of cooking. Keep a lid on your beans to prevent evaporation, and make sure to keep them covered with water.
Avoid the salt. If you like to cook with animal broth, get “stock” instead and it won’t have any of the salt that “broths” do. Hope you’ve had better luck with beans over the past year!
I like thick soupy beans so I fast boil 20 minutes..drain ..bring to good rolling boil to break skin..then cut back to simmer for 4 hours or until soft..buttery garlic beans are delicious..or use bacon grease and bit of cumin..lots of black pepper and him a layan salt.
wow!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Preheat oven to 325°. Put beans in an all-metal or ceramic pot – a lid is required – no plastic handles, please.
STEP 1: Place beans in pot covered with an inch or two of COLD unsalted water. Bring to a rolling boil. Carefully pour off the hot water and repeat STEP 1. Bring to a second boil, cover beans an with oven-proof lid and place the pot into the preheated oven.
Pinto beans will be done in about an hour – start checking every five minutes at around 50 minutes. Make sure beans are always covered with water and top off whenever necessary.
This works for all types of beans; adjust the oven times according to the size of the beans – smaller beans cook more quickly. Add salt ONLY after the beans are cooked and tender tender.
I usually put mine in the crock pot, just dont use cold water after they start cooking to fill your pot or they will turn black and they are ruined. I usally fill my crock pot with more water than needed and let them go all day on high, i do doak them from the night before, it cuts down on the cooking time in the crock pot. remember to put more water in the pot than needed, the beans still have to increase in size [double], if you need to add water make sure its hot water.
This is my moms recipe : this is how its done in Mexico .. put your beans in a pot cover with water add about 3-5 garlic cloves and a bunch of salt put your beans to boil on medium high heat adding water as it becomes consumed in the boil . They’ll be ready in 2 hours always soft never crunchy ..
thats how i do it also and if you want the juice to be thick let the water boil down and add just a little more and cook them down a little bit alot of people have a hard time getting the juice thick so if thats the case this is going to sound bizarre but i have done it just to see if it worked you add a couple teaspoons of peanut butter..and cook with them and you will not taste the peanut butter at alll and it does make them thick
This is s follow up on my moms recipient …. add salt at the end once your beans are soft in the boil or they will stop softening at the point you add the salt .
I am pulling off the pinto beans when they turn yellow, to yield more crop.
I will be drying them.
Can I put the pods in the sun for continued drying?
And also, with Lima beans?
For Mexican beans: Add water about 2 inches above height of beans (and keep the water at that level until soft) Add 2-3 cloves garlic and lard. Bring to rolling boil, then lower and cover. After about an hour add salt to taste. Beans will be soft in 2 hours at that time, uncover and boil low til watervus creamy.
Best beans ever: Rinse beans, pour into pot of water, add garlic, cilantro, chopped onion, hamhock, and a few whole jalapeños. Start on high and turn down heat when you get a rolling boil. Add HOT water as needed while beans are cooking. When about done, add salt.
OR…get up in the morning and throw it all in a crockpot. Let it cook on high until the BBQ is ready!
Don’t forget the cornbread!