GOYA® Pinto Beans are deliciously appetizing and are part of the wide variety of dry beans that GOYA® has for you. These tasty beans are a favorite ingredient in Mexican and New Mexican cuisines.

Pinto beans are a staple in Mexican and Southwestern American cuisine. The beans are soft, creamy, nutty and earthy, making them perfect for burritos, fajitas, tacos and quesadillas. You can find pinto beans in grocery stores as dried beans or canned beans. They are affordable, easy to prepare and nutritious.

Pintos are small but flavorful and are a central part of the cuisine of many Latin American countries. They are prepared in refried beans and chile con carne and are typically served with rice. Pintos are also used in three-bean salads, minestrone soup, stews, and casseroles.

Pinto beans are a good source of protein, fiber, micronutrients, antioxidants, iron, potassium, magnesium, calcium, phosphorus, and the B vitamins folate, thiamin, riboflavin, and niacin. One half cup of cooked pinto beans provides 118 calories.

Pinto beans are primarily comprised of carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals. One cup (171 grams) of pinto beans boiled with salt provides ( 1 ): Calories: 245.

Ingredients. PINTO BEANS, WATER, SEA SALT, CALCIUM CHLORIDE (FIRMING AGENT), CALCIUM DISODIUM EDTA (FOR COLOR RETENTION).

The pinto bean (/ˈpɪntoʊ/) 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, and is most often eaten whole (sometimes in broth), or mashed and then refried.

adjective. marked with spots of white and other colors; mottled; spotted: a pinto horse.

adjective. marked with spots of white and other colors; mottled; spotted: a pinto horse.

Beans have qualities that make a case for being in the fruit, vegetable, and protein food group. However, they are first and foremost legumes and are most commonly associated with the protein food group.

Pinto beans are the most popular dried beans in the United States. They're a variety of the common bean (Phaseolus vulgaris), which is frequently used in Mexican cuisine. Pinto beans are beige with reddish-brown specks when dried but become a solid light brown or pale pink when cooked.

Most of our beans are grown domestically in the United States by passionate and skillful farming professionals who have been growing beans for decades.

Pinto translates to "painted," referring to the look of the bean. There are some variations in color, from the classic tan to yellow and even red.

Pinto beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They are a good source of protein, fiber, iron, magnesium, potassium and vitamin B6.

Italian: from pinto 'colored painted; having a dark or mottled complexion' (from Late Latin pinctus for classical Latin pictus 'painted') applied as a nickname for a person with a blotchy pock-marked or dark complexion or with graying hair.

Italian: from pinto 'colored painted; having a dark or mottled complexion' (from Late Latin pinctus for classical Latin pictus 'painted') applied as a nickname for a person with a blotchy pock-marked or dark complexion or with graying hair.