pinto bean
variety of common bean with mottled beige and brown seeds
The pinto bean () is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is usually eaten whole (sometimes in broth), or mashed and then fried.
Prepared either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopapilla in New Mexican cuisine.
