Pinto beans with meat
Common food
Photo: Wikipedia
Pinto beans with meat is a hearty, savory stew where tender, earthy beans are simmered with seasoned ground or diced meat, creating a rich, brothy comfort dish. The beans offer a creamy, slightly mealy texture that absorbs the savory flavors of the meat and spices, while the meat adds a satisfying chew and umami depth. It's a protein-packed meal, delivering over 10 grams of protein per 100 grams, making it a substantial and filling option.
Calorie split: 23% protein · 45% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its deep, comforting flavors and the way the beans soak up the savory, meaty broth, creating a satisfying one-pot meal. It's also cherished for its versatility, easily adapted with different spices, meats, or added vegetables to suit regional tastes and family traditions.
⚠️ Watch-outs & how to enjoy it better
The high fiber content, while beneficial, can cause digestive discomfort like bloating or gas for those not accustomed to legumes, especially if beans are not properly soaked and cooked. To counteract this, soak dried beans for at least 8 hours, discard the soaking water, and cook thoroughly. Additionally, if using canned beans or pre-made broth, be mindful of high sodium levels; opt for low-sodium versions or rinse canned beans well.
Key benefits
- Excellent source of plant-based and animal protein combined
- High in dietary fiber, supporting digestive health
- Rich in complex carbohydrates for sustained energy
- Contains essential minerals like iron and magnesium
- Low in sugar, making it a balanced savory dish
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Pinto beans get their name from the Spanish word for 'painted,' referring to their speckled appearance, which disappears when cooked, turning them a uniform pinkish-brown.
Full nutrition (USDA data · scales with serving)
| Water | 59.6 g |
| Energy | 186 kcal |
| Protein | 10.7 g |
| Total lipid (fat) | 6.9 g |
| Carbohydrate, by difference | 21.1 g |
| Fiber, total dietary | 7.2 g |
| Total Sugars | 0.38 g |
| Calcium, Ca | 39.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 43.0 mg |
| Phosphorus, P | 152 mg |
| Potassium, K | 393 mg |
| Sodium, Na | 275 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.19 mg |
| Selenium, Se | 9.8 ug |
| Vitamin C, total ascorbic acid | 0.60 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.08 mg |
| Niacin | 0.94 mg |
| Vitamin B-6 | 0.24 mg |
| Folate, total | 131 ug |
| Folic acid | 0.00 ug |
| Folate, food | 131 ug |
| Folate, DFE | 131 ug |
| Choline, total | 40.6 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.8 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 8.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.81 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 2.8 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.36 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 11.0 mg |
Amino acid profile (per 100g)
Estimated from Beans, pinto, mature seeds, sprouted, cooked, boiled, drained, with salt — USDA does not publish this profile for Pinto beans with meat.
| Tryptophan | 0.02 g |
| Threonine | 0.08 g |
| Isoleucine | 0.08 g |
| Leucine | 0.13 g |
| Lysine | 0.11 g |
| Methionine | 0.02 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.09 g |
| Tyrosine | 0.06 g |
| Valine | 0.10 g |
| Arginine | 0.10 g |
| Histidine | 0.05 g |
| Alanine | 0.08 g |
| Aspartic acid | 0.24 g |
| Glutamic acid | 0.23 g |
| Glycine | 0.06 g |
| Proline | 0.07 g |
| Serine | 0.10 g |
FAQ
What kind of meat is typically used in pinto beans with meat?
Common choices include ground beef, diced pork, bacon, or sausage. The meat is often browned first to build flavor before simmering with the beans.
How can I reduce the gassiness from eating pinto beans?
Soak dried beans for 8-12 hours, change the water, and cook until very tender. Adding a piece of kombu seaweed or a bay leaf during cooking can also help.
Is this dish suitable for a low-carb diet?
While pinto beans are nutritious, they are relatively high in carbohydrates. For a lower-carb version, you could reduce the bean portion and increase the meat and non-starchy vegetables.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.86 kcal/g · 23% calories from protein · 7.2 g fiber · 0.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.70 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.