Legume

Pinto Bean

Pinto beans are medium mottled beige-and-brown Phaseolus beans that cook to a creamy pink-brown puree, ideal for refried beans, chilli, burritos, and Southwestern stews. The speckled raw skin turns uniform when cooked. They are softer and creamier than kidney beans and more flavourful than many white beans when mashed. Dried and canned pinto beans are everyday Mexican and US Southwest staples.

Also known as: Frijol pinto

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Paste

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Othello

Phaseolus vulgaris

Painted Pony Related Speckled

Stampede

Maverick

Burke

Pinto

Characteristics

Preparations

BoiledCannedChilledDriedFreshFriedFrozenMashedPureedSoakedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CreamyEarthyMeatyMildNuttySavourySoft

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 114

Amount per 100 g

Total Fat 0.78 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 10.3 mg
Salt 0.02 g
Total Carbohydrate 18.9 g
Dietary Fibre 5.85 g
Total Sugars 2.09 g
Complex / starch 12.5 g
Protein 8.72 g
Water 69.2 g

Detailed nutrients

Energy 114 kcal
Water 69.2 g
Carbohydrates 18.9 g
- Sugars 2.09 g
  - Monosaccharides 1.46 g
  - Disaccharides 0.62 g
- Starch 12.5 g
  - Amylose 3.11 g
  - Amylopectin 9.34 g
  - Digestible Starch 10.6 g
  - Resistant Starch 1.25 g
- Fibre 5.85 g
  - Soluble Fibre 2.05 g
  - Insoluble Fibre 3.8 g
Protein 8.72 g
- Plant Protein 8.28 g
Fat 0.78 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
  - Omega-6 0.15 g
Vitamins 153 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.51 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 4.9 µg
- Vitamin B9 — Folate 116 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 7.5 µg
Minerals 265 mg
- Major Minerals 256 mg
  - Calcium 43 mg
  - Sodium 10.3 mg
  - Potassium 203 mg
- Trace Minerals 8.7 mg
  - Iron 3.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.51 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.2 · vitamin-b7-biotin: 4.9 · vitamin-b9-folate: 116 · vitamin-e: 0.47 · vitamin-k: 7.5 ·

Minerals

Sodium: 10.3 · Potassium: 203 · Calcium: 43 · Iron: 3.3 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Pinto Bean.

Pairs well with

Classic and complementary matches

CheeseMexican plates
Chilli
Coriander
CuminRefried beans
Onion
Rice

Usually avoid with

Often clash in flavour or tradition

History

7000 BCEMX

Speckled common-bean landraces including pinto types were grown in the Americas.

1500

Pinto-style beans remained central in northern Mexican and southwestern diets.

1800US

Pinto beans became the default dried bean of the American Southwest and cattle-country cookery.

1900US

Commercial refried beans and canned pinto made the type a national pantry item.