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These popular beans are essential to much of Mexican and
American cuisine. The colorful “frijole”—pinto
bean—is one of the most popular vegetables in the
Americas. It’s a traditional food in much of Mexico
and Central America, and takes a proud place on the family
table for cultural events and holidays. Paired with chilies,
it’s part of many popular Latino dishes, and added
to a chili stew, it’s a firehouse special.
Whether tucked into a burrito, stirred into a chili,
or smeared onto a tortilla, the pinto is a creamy,
flavor-packed bean that delivers protein, antioxidants,
and Vitamins. Beans of any kind are a great way to
boost your protein intake while keeping fat and cholesterol
in check. The pinto bean is an especially good choice:
No other bean packs as much protein.
- The pinto bean has more protein than any
- Pinto beans are the most commonly produced
bean in the United States.
- The official state vegetable of New Mexico is “frijoles”—pinto
beans—along with the red chili, which
often accompanies the bean in local cuisine.
- Dove Creek, Colorado, is the Pinto Bean Capital
Check dried beans for moisture or insect damage; make
sure they are whole and not cracked.
The Fresh1 pinto beans are available all year round.
Store dried beans in an airtight container in a cool,
dark place for up to 12 months.