Pinto Bean

Pinto beans may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Pinto means “painted” in Spanish, a name that alludes to the bean’s mottled skin with spots that range from beige to black to pink to purple to red. These beans have roots in the high deserts of Central America, where humans first learned to cultivate the legume thousands of years ago. As migration and trade moved northward, the Hidatsa, Mandan, and Sahnish peoples began to cultivate pinto beans on the North American high plains, where they became known as awáasha, dabas, and ómįnįk. Colonization brought pinto beans to other continents, where they were bred to create new varieties, including Alubia Pinta Alavesa, Bolita, Valena Italian, and many more.

Yes. Pinto beans are rich in carbohydrates, fiber, and protein, in addition to calcium, choline, iron, folate, potassium, selenium, zinc, and vitamins B6, E, and K. Together, these nutrients support energy for movement and exploration, growth and development, gut microbiome diversity, bone density, neurodevelopment, red blood cell health, electrolyte balance, hormone health, immunity, taste perception, metabolic processes, and more. 

★ Tip: Try serving pinto beans with foods rich in vitamin C to help boost iron absorption in baby’s body, such as bell pepper, broccoli, cauliflower, peas or tomato.

No. Pinto beans are not a common allergen. Bean allergies have been reported in some patients with allergies to other legumes, including peanut and soybean (which are common food allergens). However, being allergic to one type of legume does not necessarily mean that an individual will be allergic to others, and most individuals with peanut or soy allergy are able to tolerate other legumes just fine. Individuals with allergies to birch tree or grass pollen and/or Oral Allergy Syndrome (also called pollen food allergy syndrome) may be sensitive to legumes, such as pinto beans. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Pinto beans are small, rounded, and can be firm, especially when raw or undercooked, qualities that can increase the risk of choking. To reduce the risk, prepare and serve pinto beans in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Often called anti-nutrients, these naturally-occurring plant compounds (including lectins, oxalates, and phytates) break down during the soaking and cooking process and are generally harmless in most individuals when consumed as part of a balanced diet. Lectins and oxalates can even offer health benefits, such as antioxidant and anti-cancer properties.