They are still called pinto beans in Australia The pinto bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean. It is the most common bean in the United States [1] and northwestern Mexico [2], and is most often eaten whole in broth or mashed and refried. read more
They're still called pinto beans but they may be harder to find. Try looking for canned beans. If you can't find them at the supermarket try a Sunday market or something. read more
Bring the beans to a boil, then reduce to a simmer, partially covering the pot. Pinto beans generally take about one to one and one-half hours to become tender. They can also be cooked in a pressure cooker where they take about one-half hour to prepare. read more