Pinto bean.

The Pinto bean is a variety of the common bean (Phaseolus vulgaris, Fabaceae), named for its mottled skin (compare Pinto horse).

It is the most common bean in the United States [1] and northwestern Mexico [2], and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos.

The pinto bean is one of the official state vegetables of New Mexico.

External links

• USAID fact sheet with nutritional information