Dry pinto bean

Dry pinto beans

Dry pinto beans are a variety of legume very popular in Latin American cuisine, especially in Mexico, Central America, and some regions of South America. They are characterized by their oval shape and beige color with brown speckles that give them a mottled appearance. Once cooked, pinto beans have a soft texture and a slightly sweet, earthy flavor.

This bean originated in Mesoamerica, where it has been cultivated and consumed since pre-Columbian times due to its high nutritional value and its ability to be stored for long periods as a dry food. It is a staple ingredient in traditional dishes such as refried beans, chili con carne, or simply as a side in stews and salads.

Regarding its nutritional properties, the pinto bean is an excellent source of plant-based protein, dietary fiber, B-complex vitamins (such as folate), and essential minerals like iron, magnesium, and potassium. Furthermore, it is low in fat and contributes to a balanced diet, helping to control blood sugar levels and aiding digestion.

In different Spanish-speaking countries, dry pinto beans may also be known as:

• Poroto pinto (Argentina, Uruguay)
• Frejol pinto (Some regions of Central America)
• Fréjol bayo or frejol bayo (Parts of Mexico and Central America)

This ingredient is essential in many recipes for its versatility and flavor, in addition to being a nutritious and economical option for preparing healthy and traditional meals.