/ 225 g pinto
Pinto beans are an excellent source of plant-based protein and dietary fiber, and contain significant amounts of folate, iron, magnesium, and manganese. They also provide complex carbohydrates and polyphenol antioxidants.
About
The pinto bean (Phaseolus vulgaris) is a legume native to Mexico and Central America, characterized by its mottled beige and reddish-brown coloring—the name derives from Spanish "pinto" meaning "painted." These medium-sized beans are oval with distinctive speckled markings that fade somewhat during cooking. Pinto beans have a creamy texture when cooked and a mild, slightly nutty flavor profile. They are among the most widely cultivated and consumed bean varieties in North America, particularly in Mexican and Southwestern cuisine.
Culinary Uses
Pinto beans are a staple legume across Mexican, Southwestern American, and Latin American cuisines, most famously used in refried beans (frijoles refritos), where they are cooked until tender and then mashed with fat. They are also served whole in soups, stews, chilis, rice and bean dishes, and as a protein component in burritos and taco fillings. Their creamy texture when cooked makes them suitable for both rustic preparations and pureed applications. Pinto beans pair well with cumin, chili peppers, garlic, onions, and tomatoes, and are economical for feeding large groups.