Dried pinto beans

Dried pinto beans are a type of legume very popular in Latin American and Southwestern United States cuisine. They are characterized by their medium size, oval shape, and a beige color with brown speckles that resemble a "pinto" or paint horse, hence their name. Their flavor is mild and earthy, making them ideal for absorbing seasonings and spices in various preparations.

Origin: Pinto beans are native to the Americas, being a staple food in countries such as Mexico, Guatemala, and the United States. Their cultivation dates back thousands of years, forming an essential part of both traditional indigenous and modern diets.

Properties: They are an excellent source of plant-based protein, dietary fiber, B-complex vitamins, and minerals such as iron, magnesium, and potassium. Furthermore, they are low in fat and help maintain good digestive function, providing sustainable energy. Their high antioxidant content contributes to cardiovascular health.

Synonyms in Spanish from Hispanic America: Depending on the region, dried pinto beans are also known as porotos pintos (Argentina, Chile), habichuelas pintas (Caribbean), or simply frijoles pintos. In some areas, they may also be called frijoles manchados (speckled beans).

This ingredient is fundamental in traditional recipes such as refried beans, chili con carne, burritos, and stews, providing a creamy texture and a comforting flavor.