Pinto bean

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Contents 1 About Pinto bean 2 Production of Pinto bean 3 Buying Pinto bean 3.1 Pinto bean Variations 4 Preparing Pinto bean 5 Cooking Pinto bean 6 Storing Pinto bean 7 Pinto bean Nutrition 7.1 Pinto bean Nutritional Research 8 Pinto bean Recipes 8.1 Pinto bean Related Recipes

[edit] About Pinto bean

Wikipedia Article About Pinto bean on Wikipedia

The pinto bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.

It is the most common bean in the United States [2] and northwestern Mexico [3], and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be used as green beans.

[edit] Production of Pinto bean

[edit] Buying Pinto bean

[edit] Pinto bean Variations

[edit] Preparing Pinto bean

[edit] Cooking Pinto bean

[edit] Storing Pinto bean

[edit] Pinto bean Nutrition

• Pinto bean Nutrient Charts

[edit] Pinto bean Nutritional Research

[edit] Pinto bean Recipes

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	Pinto bean Recipe Buying Pinto bean Article Pinto bean Nutritional Research Article Pinto bean Preparation Article Pinto bean Cooking Method Article

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[edit] Pinto bean Related Recipes

• Pinto bean