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July 27, 2026Sources cited
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Science & Nature • Legumes

Pinto bean

The pinto bean is a variety of the common bean (*Phaseolus vulgaris*), grown and eaten as a dry bean.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

The pinto bean is a variety of the common bean (*Phaseolus vulgaris*), grown and eaten as a dry bean. It is known for its tan or beige seed coat with reddish-brown speckling when dry, and it turns a more uniform light brown or pinkish colour when cooked. Pinto beans are widely used in Mexican, Tex-Mex, and other Latin American cuisines, as well as in North American dishes such as refried beans and chili.

Classification

Pinto beans belong to the species *Phaseolus vulgaris*, the common bean. They are classified as a legume in the Fabaceae family and are one of several major dry bean types grown for food.

Description

Dry pinto beans are typically oval and mottled with brown speckles on a tan background. After cooking, the speckling fades and the beans become smoother in colour and texture.

Culinary use

Pinto beans are used whole, mashed, or refried. They are common in dishes such as burritos, tacos, chili, soups, stews, and bean spreads.

Nutrition

Pinto beans are a nutrient-dense food that provides plant protein, dietary fibre, carbohydrates, and minerals such as iron, potassium, magnesium, phosphorus, and folate. Cooked pinto beans are also low in fat.

Key facts

  • Pinto beans are a variety of the common bean, not a separate species.
  • They are among the most widely eaten dry beans in the United States.
  • The beans are beige with reddish-brown speckles when dry; cooking changes their colour to a more uniform light brown or pinkish tone.
  • They are valued for protein, fibre, and mineral content.
  • They are commonly used in Mexican and Tex-Mex cooking.
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Canadian context

Pinto beans are widely available in Canadian grocery stores and are a common ingredient in North American cooking. Canadian agricultural references also note that pinto beans are among the main bean types cultivated in Canada.

Frequently asked questions

What is a pinto bean?
A pinto bean is a variety of the common bean (*Phaseolus vulgaris*) grown as a dry edible bean.
Why are they called pinto beans?
The name comes from the Spanish word *pinto*, meaning painted, referring to the bean’s speckled appearance.
What do pinto beans look like?
Dry pinto beans are tan or beige with reddish-brown speckles; when cooked, they become lighter and more uniform in colour.
What are pinto beans used for?
They are used in refried beans, soups, stews, chili, salads, and many Mexican and Tex-Mex dishes.
Are pinto beans nutritious?
Yes. They are a good source of plant protein and fibre, and they also contain several vitamins and minerals.
Are pinto beans the same as kidney beans?
No. They are different types of common beans, although both belong to the same species, *Phaseolus vulgaris*.

References

  1. New Mexico State University — https://www.nmsu.edu/_e/E213/
    Supports: Common bean classification, domestication history, culinary uses, and nutrition profile.
  2. Healthline — https://www.healthline.com/nutrition/pinto-beans-nutrition
    Supports: General description, culinary use, and nutrition overview.
  3. ScienceDirect — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/pinto-bean
    Supports: Pinto beans as a bean type and note on Canadian cultivation.
  4. Nutrition and You — https://www.nutrition-and-you.com/pinto-beans.html
    Supports: Scientific name, legume classification, and general description.
  5. Camellia Brand — https://www.camelliabrand.com/about-the-bean/about-pinto-beans/
    Supports: Culinary uses, origin traditions, and common bean grouping.