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Pinto bean
The pinto bean (/ˈpɪntoʊ/) 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 most often 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.
In South America, it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, the Brazilian name is feijão carioca (literally "carioca bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume), which differs from the name in Portugal: feijão catarino. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin pinctus and Classical Latin pictus. In Spanish, it means "painted", "dappled", or "spotted". The coloration of pinto beans is similar to that of pinto horses.
The dried pinto bean is used 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 often found in Brazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, 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 Spanish cuisine and Mexican cuisine.
In Spanish cuisine pinto beans are mostly used in a dish named after them.
In the Southern United States, pinto beans are commonly a staple, especially during the winter months. Some organizations and churches in rural areas sponsor "pinto bean suppers" for social gatherings and fund raisers.
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.
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Pinto bean AI simulator
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Pinto bean
The pinto bean (/ˈpɪntoʊ/) 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 most often 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.
In South America, it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, the Brazilian name is feijão carioca (literally "carioca bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume), which differs from the name in Portugal: feijão catarino. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin pinctus and Classical Latin pictus. In Spanish, it means "painted", "dappled", or "spotted". The coloration of pinto beans is similar to that of pinto horses.
The dried pinto bean is used 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 often found in Brazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, 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 Spanish cuisine and Mexican cuisine.
In Spanish cuisine pinto beans are mostly used in a dish named after them.
In the Southern United States, pinto beans are commonly a staple, especially during the winter months. Some organizations and churches in rural areas sponsor "pinto bean suppers" for social gatherings and fund raisers.
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.