The pinto bean is best sprouted for one or two days before cooking and using in recipes such as soups or pastes. Big beans should be cooked for optimum digestibility whenever consumed regularly or in quantity
NOTE: All large beans that are listed on this website (Anasazi, Great Northern, Red Kidney, Navy, Pinto, and Soy Bean) contain enzyme inhibitors and are very hard to digest when eaten raw (sprouted). The enzyme inhibitors are destroyed by the heat of cooking and it is strongly recommended that all big beans be cooked after sprouting.
