Pinto Beans

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The pinto bean is a variety of common bean. It is the most popular bean in the United States and northwestern Mexico,[1] and is most often eaten whole (sometimes in broth), or mash ed and then refried. Either way, it is a common filling for burritos in Mexican cuisine.The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especially refried beans. It is popular in chili con carne, although kidney beans, black beans, and many others may be used in other locales.Pinto beans are found in Brazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes, and yams. Pinto beans are also a very important ingredient in Mexican cuisine.In the Southern United States, pinto beans were once a staple, especially during the winter months. Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fundraisers.A nutrient-dense legume, the pinto bean contains many essential nutrients. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable. This combination contains the essential amino acids necessary for humans in adequate amounts. Studies have indicated pinto beans can lower the levels of both HDL and LDL cholesterol. Show more