Pinto bean

Thepinto bean(/ˈpɪntoʊ/) is a variety ofcommon bean(Phaseolus vulgaris). InSpanishthey are calledfrijoles pintos. It is the most popularbeanby crop production inNorthern Mexicoand theSouthwesternUnited States,and is most often eaten whole (sometimes in broth), or mashed and thenrefried. Prepared either way, it is a common filling forburritos,tostadas, ortacosinMexican cuisine,also as asideor as part of anentréeserved with a sidetortillaorsopaipillainNew Mexican cuisine.
In South America, it is known as theporoto frutilla, literally "strawberry bean". InPortuguese, the Brazilian name isfeijão carioca(literally "cariocabean"; contrary to popular belief, the beans were not named afterRio 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 asgreen pinto beans. There are a number of different varieties of pinto bean, notably some originating fromNorthern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from theLate LatinpinctusandClassical Latinpictus. InSpanish, it means "painted", "dappled", or "spotted".The coloration of pinto beans is similar to that ofpinto horses.
The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especiallyrefried beans. It is popular inchili con carne, althoughkidney beans,black beans, and many others may be used in other locales.
Pinto beans are often found inBrazilian cuisine.  Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along withstarch-rich foods, such as rice, manioc,pasta, and other wheat-based products,polentaand other corn-based products, potatoes and yams. Pinto beans are also a very important ingredient inSpanish cuisineandMexican cuisine.
InSpanish cuisinepinto beans are mostly used in a dish named after them.
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 fund raisers.
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.
Thealubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated inAñana,a town andmunicipalitylocated in the province ofÁlava, in theBasque Countryof northernSpain. In October, theFeria de la alubia pinta alavesa(Alavese pinto beanfair) is celebrated inPobes.
Pinto beans are often soaked, which greatly shortens cooking time. If unsoaked, they are frequently boiled rapidly for 10 minutes. They will then generally take two to three hours to cook on a stove to soften. In a pressure cooker they will cook very rapidly, perhaps 3 minutes if soaked, and 20-45 minutes if unsoaked. Cooking times vary considerably however and may depend on the source of the bean, hardness of the cooking water and many other factors.
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 maize tortillas are often a staple meal where meat is unavailable. This combination contains theessential amino acidsnecessary for humans in adequate amounts:maize complements beans' relative scarcity ofmethionineandcystineand beans complement maize's relative scarcity oflysineandtryptophan.
Studies have indicated pinto beans can lower the levels of both HDL and LDLcholesterol.Pinto beans have also been shown to contain thephytoestrogencoumestrol, which has a variety of possible health effects.