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In the US, pinto beans are the most often consumed dry beans. They are a kind of common bean, Phaseolus vulgaris, which is a staple in Mexican cooking. When dried, pinto beans are beige with reddish-brown flecks; however, when cooked, they turn a solid light brown or pale pink color.
There are three different types of pinto beans: Burke, Hidatsa, and Othello. The red variation of the pinto bean known as alubia pinta alavesa, sometimes known as the "Alavese pinto bean," was developed in Aana, a town and municipality in the province of lava in the Basque Country of northern Spain.
|
Amount Per 100 grams |
| Calories 347 |
| % Daily Value* | |
| Total Fat 1.2 g | 1% |
| Saturated fat 0.2 g | 1% |
| Cholesterol 0 mg | 0% |
| Sodium 12 mg | 0% |
| Potassium 1,393 mg | 39% |
| Total Carbohydrate 63 g | 21% |
| Dietary fiber 16 g | 64% |
| Sugar 2.1 g | |
| Protein 21 g | 42% |
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