Pinto Bean

Pinto bean is a common speckled legume widely used in Latin American and Southwestern U.S. cuisines. It’s typically cooked from dry or canned and served whole or mashed (refried) in soups, stews, burritos, salads, and chilies. Users often track pinto beans to log portion size and nutrient content—such as carbohydrates, protein, and fiber—and to account for preparation differences like added salt or fats.