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
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History
Speckled common-bean landraces including pinto types were grown in the Americas.
Pinto-style beans remained central in northern Mexican and southwestern diets.
Pinto beans became the default dried bean of the American Southwest and cattle-country cookery.
Commercial refried beans and canned pinto made the type a national pantry item.