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Recipe 4 All: Pinto bean Ingredient

Pinto bean

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The pinto bean (Spanish: frijol pinto) is named for its mottled skin (compare pinto horse).

It is the most common bean in the United States and northwestern Mexico, and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos.

In the Southwest United States, the pinto bean is an important symbol of regional identity, especially among Mexican Americans. Along with the chile, it is one of the official state vegetables of New Mexico (under the name frijol).

Pinto bean varieties include:

- Sierra

- Burke

- Othello

- Maverick

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