Pinto Bean

Yes. As with most beans, pinto beans are a complete protein, while also supplying ample carbohydrates (including excellent amounts of fiber) and healthy fats (consisting of plant-derived omega-3 fatty acids). They are a great source of B vitamins, including B6 and folate, and a good source of iron, zinc, vitamin E, choline, and calcium – nutrients that all fuel baby’s growth and development. Pinto beans are full of other minerals, too, including copper, magnesium, manganese, potassium, phosphorus, and selenium.

Cooking dried pinto beans from scratch is more economical, but canned beans taste great, too. Just know that canned beans often have high levels of sodium, which can exceed baby’s needs, so look for beans in cans marked “no salt added” or “low sodium.” Bisphenol A (BPA) is used to line the interior of some food containers, and studies show that frequent exposure can affect baby’s neurological development among other issues. Look for cans marked “BPA-free,” when available.

★Tip: Vitamin C helps baby absorb iron from plant sources, so serve pinto beans with foods that are high in vitamin C, such as bell pepper, broccoli, cauliflower, peas or tomato.

Pinto beans are not named as a common choking hazard, but they can pose a risk if not cooked well enough. To reduce the risk, make sure the beans are fully cooked and soft. If you’d like to further reduce choking risk, you can press each bean between your fingers or with the back of a fork to flatten it, or simply mash the beans into a paste. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

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.

Recommended Guide: Introducing Allergens

Yes, as long as the beans are fully cooked (from dried) or canned. Plant compounds such as lectins, oxalates, and phytates are naturally present in legumes, whole grains, and even nuts. These compounds are a great source of B vitamins, protein, fiber, and fat, as well as antioxidant and anti-cancer properties. That said, they have also gained the nickname “anti-nutrients” because they can decrease absorption of other specific nutrients. However, many of these compounds break down during soaking and cooking on high heat and are generally harmless in healthy people when consumed as part of a balanced diet, so just make sure that pinto beans are fully cooked before serving.

Yes. Beans are well-known for their ability produce gas and poop. That’s because the high amounts of fibers and resistant starches interact with certain bacteria in the gut, resulting in gas, helping to move poop, and contributing to a diverse ecosystem in the digestive tract. While gas is normal and expected, excess gas can be uncomfortable for baby. To minimize digestive discomfort, introduce high-fiber foods like pinto beans gradually and regularly in baby’s diet. Remember that pooping patterns can vary significantly from child to child. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.

Pinto beans work well to add hearty flavor and nutrients to salads, soups, and stews. The legumes taste creamy and mild—a combination that works well in frijoles refritos – a versatile dish made from beans, fat, herbs, and spices that can be eaten on its own, spread on tostadas, or stuffed into burritos, empanadas, taquitos, and more.