black or pinto beans

GrainsYear-round. Dried beans are shelf-stable indefinitely when stored in cool, dry conditions. Fresh or frozen varieties are increasingly available year-round in commercial markets.

Both black and pinto beans are excellent sources of plant-based protein, dietary fiber, and folate. They are rich in antioxidants and provide minerals including iron, magnesium, and manganese, making them valuable in vegetarian and vegan diets.

About

Black beans and pinto beans are legumes (genus Phaseolus, species vulgaris) native to Mesoamerica and domesticated approximately 7,000 years ago. Black beans are small, glossy beans with a deep black seed coat and white interior, offering an earthy, slightly sweet flavor with firm texture when cooked. Pinto beans are larger, speckled beans with a tan base color and reddish-brown markings (the name derives from Spanish "pinto," meaning "painted"), possessing a creamy texture and mild, subtly sweet flavor when cooked. Both varieties are staple legumes in Latin American, Caribbean, and Southwestern United States cuisines, valued for their nutritional density and culinary versatility.

Culinary Uses

Black and pinto beans serve as foundational proteins in Mexican, Cuban, Brazilian, and Southwestern cooking. Black beans are traditionally featured in black bean soup, rice and beans dishes (moros y cristianos), refried beans, and as fillings for tacos and enchiladas. Pinto beans are commonly refried, mashed into dips, served whole in stews and chilis, or paired with rice. Both are used in salads, soups, and bean dips. They pair well with cumin, garlic, chiles, and smoked meats, and are often seasoned with sofrito or sautéed aromatics. These beans absorb surrounding flavors effectively and develop creamier textures the longer they cook, making them suitable for both quick weeknight preparations and slow-cooked traditional dishes.

Forms & Preparations

Dried whole — The most common form; must be soaked and cooked for 1-2 hours until tender. Most economical and has longest shelf life.
Canned — Pre-cooked and ready to use; convenient but may contain added sodium. Drain and rinse before using to reduce sodium content.
Refried (prepared) — Cooked beans that have been mashed and fried; available canned or fresh. Primarily used as a side dish or taco/burrito filling.
Frozen cooked — Pre-cooked beans frozen for convenience; minimal preparation needed. Retains texture well and offers middle ground between dried and canned.
Flour or powder — Dried beans ground into fine powder; used in baking, thickening soups, and making bean-based pasta. Adds protein and fiber to baked goods.