Pinto Beans

Phaseolus vulgaris

Origin / Harvest:

• USA / September–October
• Canada / September–October

Description & History

Pinto beans are one of the most popular and widely used beans today. Literally named “painted” in Spanish, dried pinto beans indeed carry a bit of artwork on their skin and are typically pink or beige with reddish brown spots and streaks.

Pinto beans fall under the botanical classification Phaseolus vulgaris. All beans within this species are considered derived from a common bean ancestor that originated in Peru and are also referred to as “common beans”. Some of our most popular bean varieties are common beans including black, kidney, pinto, and navy beans. These common bean varieties spread throughout South and Central America by way of migrating Indian traders. Spanish explorers returning from their voyages to the New World carried these beans back to Europe during the 15th century. Spanish and Portuguese traders in turn introduced common beans to Africa and Asia. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Uses

Pinto beans are a favorite in dishes from the American Southwest and Mexico. Once cooked, pinto beans lose their speckled ‘art’ and take on a smooth pink color and creamy texture. A perfect addition to many meals, pinto beans are often served whole or refried. They are also a popular ingredient in chili, soups, stews, and casseroles.

Nutrition

Like all beans, pinto beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Did you know that beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories?

Pinto Beans