Pinto bean
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The pinto bean (Spanish: frijol pinto) is a variety of the common bean, named for its mottled skin (compare pinto horse).
It is the most common bean in the United States [1] (http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm) and northwestern Mexico [2] (http://www.siea.sagarpa.gob.mx/Publicaciones/Archivos/Frijol90-00.pdf), and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos.
The pinto bean is one of the official state vegetables of New Mexico.
External links
- USAID fact sheet with nutritional information (http://www.usaid.gov/hum_response/crg/fsbeanspinto.htm)Template:Food-stub