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The pinto bean (/ ˈ p ɪ n t oʊ /) is a variety of common bean (Phaseolus vulgaris).In Spanish they are called frijoles pintos.It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, [3] [4] and is most often eaten whole (sometimes in broth), or mashed and then refried.
Shelling beans include pinto, black, kidney, fava, and lima beans. Some, like the cranberry bean, have interesting, colorful pods. In general, shelling beans take a longer season to produce a crop.
Pinto: Pinto beans are named for their mottled skin (Spanish: pinto = painted or mottled). They are the most common bean in the United States [33] and northwestern Mexico, [34] and are most often eaten whole in broth or mashed and refried. Either whole or mashed, they are a common filling for burritos. The young pods may also be harvested and ...
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
Maize, climbing beans, and winter squash planted together. The Three Sisters (Spanish: tres hermanas) are the three main agricultural crops of various indigenous people of Central and North America: squash, maize ("corn"), and climbing beans (typically tepary beans or common beans).
Werner says pinto beans are native to North and Central America. "Pintos have a slightly nutty, creamy texture when cooked," Werner adds. Canned and dry pinto beans are available at the grocery store.
The cranberry bean looks similar to the pinto bean, but cranberry beans are larger and have big maroon, magenta, or black specks on a creamy white background, more like Great Northern beans. After cooking, however, the specks vanish and the beans take on a more even, darker color. (a) three raw borlotti beans.
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