In Spanish, pinto means "painted." Medium-sized, fairly flat and kidney shaped, pinto beans are brownish with darker brown streaks. Flavorful and velvety, they are a good substitute for red kidney beans. They're excellent in a purée with garlic, onion and chili powder, added to winter soups, etc. They add a colorful touch to many recipes.

Basic preparation

• Soaking time: 8 hours
• Water: 1 liter (4 cups) water for every 250 ml (1 cup) beans
• Cooking: At least 90 minutes