View source for Biology:Pinto bean

{{short description|Variety of the common bean (Phaseolus vulgaris)}}
{{Infobox nutritional value
| name            = Beans, pinto, mature seeds, cooked, boiled, without salt
| image           = Pinto Beans Seeds.jpg
| image_size      = 200px
| image_alt       = 
| caption         = 
| serving_size    = 100 g
| kJ              = 598
| carbs           = 26.22
| starch          = 
| sugars          = 0.34
| lactose         = 
| fiber           = 9.0
| fat             = 0.65
| satfat          = 0.109
| monofat         = 0.106
| polyfat         = 0.188
| omega3fat       = 
| omega6fat       = 
| protein         = 9.01
| tryptophan      = 
| threonine       = 
| isoleucine      = 
| leucine         = 
| lysine          = 
| methionine      = 
| cystine         = 
| phenylalanine   = 
| tyrosine        = 
| valine          = 
| arginine        = 
| histidine       = 
| alanine         = 
| aspartic acid   = 
| glutamic acid   = 
| glycine         = 
| proline         = 
| serine          = 
| hydroxyproline  = 
| water           = 62.95 g
| cholesterol     = 
| alcohol         = 
| caffeine        = 
| vitA_ug         = 0
| vitA_iu         = 0
| betacarotene_ug = 
| lutein_ug       = 
| thiamin_mg      = 0.193
| riboflavin_mg   = 0.062
| niacin_mg       = 0.318
| pantothenic_mg  = 
| vitB6_mg        = 0.229
| folate_ug       = 172
| choline_mg      = 
| vitC_mg         = 0.8
| vitD_ug         = 0
| vitD_iu         = 0
| vitE_mg         = 0.94
| vitK_ug         = 3.5
| calcium_mg      = 46
| iron_mg         = 2.09
| magnesium_mg    = 50
| manganese_mg    = 0.453
| phosphorus_mg   = 147
| potassium_mg    = 436
| sodium_mg       = 
| zinc_mg         = 0.98
| opt1n           = 
| opt1v           = 
| opt2n           = 
| opt2v           = 
| opt3n           = 
| opt3v           = 
| opt4n           = 
| opt4v           = 
| note            = 
| source          = 
| source_usda     = https://fdc.nal.usda.gov/fdc-app.html#/food-details/175200/nutrients
| noRDA           = 
}}
The '''pinto bean''' ({{IPAc-en|ˈ|p|ɪ|n|t|oʊ}}) is a variety of [[Biology:Phaseolus vulgaris|common bean]] (''Phaseolus vulgaris''). In [[Social:Spanish language|Spanish]] they are called {{lang|es|frijoles pintos}}. It is the most popular [[Biology:Bean|bean]] by crop production in Northern Mexico and the Southwestern {{wipe|United States}},<ref>{{cite web |url=http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm |title=Maize 2003 CGC Meeting |publisher=Ars-grin.gov |access-date=2012-01-14 |url-status=dead |archive-url=https://web.archive.org/web/20120915081355/http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm |archive-date=2012-09-15 }}</ref><ref>{{Cite web|url=https://www.crops.org/news/science-news/upstanding-outstanding-pinto-bean|title = The upstanding, outstanding pinto bean &#124; Crop Science Society of America}}</ref> and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine,<ref name="Alley Pool 2011 p. 28">{{cite book | last1=Alley | first1=L. | last2=Pool | first2=J.O. | title=The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook &#91;A Cookbook&#93; | publisher=Clarkson Potter/Ten Speed | year=2011 | isbn=978-1-60774-164-0 | url=https://books.google.com/books?id=QKQApAW8nxoC&pg=PA28 | access-date=May 19, 2021 | page=28}}</ref> also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.<ref name="College of Agricultural, Consumer and Environmental Sciences &#124; New Mexico State University">{{cite web | title=NMSU: Using Pinto Beans | website=College of Agricultural, Consumer and Environmental Sciences &#124; New Mexico State University | url=https://aces.nmsu.edu/pubs/_e/E213/welcome.html | access-date=May 19, 2021}}</ref>

In South America, it is known as the {{lang|es|poroto frutilla}}, literally "strawberry bean". In [[Social:Portuguese language|Portuguese]], the Brazilian name is {{lang|pt|feijão carioca}} (literally "{{lang|pt|carioca}} bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume),<ref>{{Cite web|url=http://g1.globo.com/economia/agronegocios/noticia/2016/06/por-que-feijao-se-chama-carioca-se-nao-e-o-mais-consumido-no-rj.html|title=Por que feijão se chama carioca se não é o mais consumido no RJ?|last=Quero|first=João|date=2016-06-24|website=G1 - Agronegócios|language=pt-br|access-date=2019-08-07}}</ref> which differs from the name in Portugal: {{lang|pt|feijão catarino}}. Additionally, the young immature pods may be harvested and cooked as ''green pinto beans''. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.

In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin {{lang|la|pinctus}} and Classical Latin {{lang|la|pictus}}. In [[Social:Spanish language|Spanish]], it means "painted", "dappled", or "spotted".<ref>{{cite web|title=pinto|url=http://www.wordreference.com/es/en/translation.asp?spen=pinto|work=WordReference.com Spanish-English Dictionary|access-date=2012-10-27}}</ref> The coloration of pinto beans is similar to that of pinto horses.

==Use==
The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especially refried beans. It is popular in chili con carne, although [[Biology:Kidney bean|kidney bean]]s, [[Biology:Black turtle bean|black bean]]s, and many others may be used in other locales.

Pinto beans are often found in Brazilian cuisine.  Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along with [[Chemistry:Starch|starch]]-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams. Pinto beans are also a very important ingredient in Spanish cuisine and Mexican cuisine.

In Spanish cuisine pinto beans are mostly used in a dish named after them.

In the Southern United States, pinto beans were once a staple, especially during the winter months. Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.

==Varieties==
[[File:Alubia pinta alavesa2.jpg|thumb|right|''Alubia pinta alavesa'', a red pinto bean variety developed in Añana, Spain]]
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.

The '''alubia pinta alavesa''', or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana,<ref>[http://www.noticiasdealava.com/ediciones/2005/04/23/sociedad/alava/d23ala12.123891.php Recetas para acordarse de sabores perdidos] {{Webarchive|url=https://web.archive.org/web/20051029210305/http://www.noticiasdealava.com/ediciones/2005/04/23/sociedad/alava/d23ala12.123891.php |date=2005-10-29 }}: "Añana. Es el origen de la alubia pinta alavesa y, como tal, esta legumbre pesa en su cocina. Ya sea en cocido, crema o sopa. El queso Idiazábal o el conejo son otros de sus manjares." (Spanish)</ref> a town and municipality located in the province of Álava, in the Basque Country of northern {{wipe|Spain}}. In October, the ''Feria de la alubia pinta alavesa'' (Alavese pinto bean fair) is celebrated in Pobes.<ref>[http://www.hiru.com/es/aisialdia/aisia_07_02_04.html Algunas de las ferias tradicionales en Euskadi]: "La Feria de la alubia pinta alavesa, que se celebra en octubre en la localidad de Pobes." (Spanish)</ref>

==Cooking==
Pinto beans are often soaked, which greatly shortens cooking time. If unsoaked, they are frequently boiled rapidly for 10 minutes. They will then generally take two to three hours to cook on a stove to soften. In a pressure cooker they will cook very rapidly, perhaps 3 minutes if soaked, and 20-45 minutes if unsoaked. Cooking times vary considerably however and may depend on the source of the bean, hardness of the cooking water and many other factors.

==Nutrition==
A nutrient-dense legume, the pinto bean contains many essential nutrients. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate.<ref>{{cite web|title=Beans, pinto, mature seeds, cooked, boiled, with salt|url=http://nutritiondata.self.com/facts/legumes-and-legume-products/4430/2|website=Nutrition Facts|access-date=16 January 2016}}</ref>

Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable. This combination contains the essential amino acids necessary for humans in adequate amounts:<ref>[http://hyperphysics.phy-astr.gsu.edu/hbase/organic/essam.html Essential Amino Acids]. phy-astr.gsu.edu: "Tillery points out that a number of popular ethnic foods involve such a combination, so that in a single dish, one might hope to get the ten essential amino acids. Mexican corn and beans, Japanese rice and soybeans, and Cajun red beans and rice are examples of such fortuitous combinations."</ref> corn complements beans' relative scarcity of [[Chemistry:Methionine|methionine]] and [[Chemistry:Cystine|cystine]] and beans complement corn's relative scarcity of [[Chemistry:Lysine|lysine]] and [[Chemistry:Tryptophan|tryptophan]].<ref>{{cite book |title=Maize in human nutrition|date=1992|url=http://www.fao.org/docrep/t0395e/T0395E00.htm|chapter-url=http://www.fao.org/docrep/t0395e/t0395e0c.htm|chapter=Chapter 8 - Improvement of maize diets|author=Food and agriculture organization of the United Nations}}</ref>

Studies have indicated pinto beans can lower the levels of both HDL and LDL [[Chemistry:Cholesterol|cholesterol]].<ref>{{cite journal|pmid=17951475 | volume=137 | issue=11 | title=Pinto bean consumption changes SCFA profiles in fecal fermentations, bacterial populations of the lower bowel, and lipid profiles in blood of humans |date=November 2007 | journal=J. Nutr. | pages=2391–8| last1=Finley | first1=J. W. | last2=Burrell | first2=J. B. | last3=Reeves | first3=P. G. | doi=10.1093/jn/137.11.2391 | doi-access=free }}</ref><ref>{{cite web|url=http://www.jacn.org/cgi/content/full/26/3/243 |title=Pinto Bean Consumption Reduces Biomarkers for Heart Disease Risk |publisher=Jacn.org |access-date=2012-01-14}}</ref> Pinto beans have also been shown to contain the [[Chemistry:Phytoestrogen|phytoestrogen]] [[Chemistry:Coumestrol|coumestrol]], which has a variety of possible health effects.<ref name =Bhagwat>{{cite book|last1=Bhagwat|first1=Seema|last2=Haytowitz|first2=David|last3=Holden|first3=Joanne|title=USDA Database for the Isoflavone Content of Selected Foods|date=September 2008|publisher=U.S. Department of Agriculture|location=Beltsville, Maryland|edition=Release 2.0|url=http://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/isoflav/Isoflav_R2.pdf|access-date=10 March 2015}}</ref>

==See also==
* Gallo pinto
* [[Biology:Bolita bean|Bolita bean]]

==References==
{{reflist|30em}}

==External links==
{{Commons|Phaseolus vulgaris seeds}}
* {{Cookbook-inline|Pinto Bean}}


[[Category:Phaseolus]]

{{Sourceattribution|Pinto bean}}