PINTO BEANS

Description

Beans are noted for their creamy texture, mild flavor, and propensity to absorb seasonings. Its Spanish name means "speckled bean" because its mottled skin becomes uniform when cooked.

- 1/2-inch in length
- Pink, brown, and yellow keel
- Beans become pinkish-tan when cooked.

Pinto beans are refried in traditional Mexican cookery. These smooth, creamy beans are seasoned with garlic, salt, and pork grease or bacon drippings. Instead of soaking, boil beans in water to make a rich, delectable stock that keeps beans wet and tasty.

The pinto bean (Phaseolus vulgaris) is eaten in the US and Mexico. Americans ate 3.3 pounds of dried pinto beans per person in 2010, nearly four times as much as the navy bean.

The pinto bean is named for its mottled look; "pinto" means "speckled" in Spanish. Cooked, the speckles vanish and the bean becomes a uniform rich pinkish-tan coloration.

Like all beans, pinto beans are supposed to have originated in the Peruvian highlands and spread throughout the Americas by Central and South American Indians. Spanish explorers brought the pinto bean to Europe in the 15th century; Portuguese traders took it to Africa and Asia.

Pinto beans are legumes, a plant family valued for their edible seeds and pods, which are nutrient-dense and low-maintenance. Protein, fiber, iron, magnesium, potassium, and vitamin B6 are all present. Beans, a cheap, nutritious food, are a staple in many civilizations and are grown in Asia, Europe, and North America.