Pinto beans are a variety of common bean (Phaseolus vulgaris) and one of the most consumed beans in the world. Their name comes from the Spanish word for “painted,” referring to the distinctive mottled pattern on the dried bean. When cooked, the speckled pattern fades to a uniform brown and the bean becomes soft and creamy.
Pinto beans are the default bean in refried beans and a staple across Mexico, the southwestern United States, and much of Latin America. They are also eaten whole in soups, stews, and chilli. Their earthy, slightly nutty flavour makes them versatile in both traditional and contemporary dishes.
In Australia, pinto beans are readily available dried and canned. They are also sold as sprouts and occasionally as fresh immature pods, though dried mature seeds are by far the most common form.
How it's produced
Pinto beans are grown as an annual crop in warm, temperate climates. Seeds are sown directly into well-drained soil after frost risk has passed. The plants are typically bush varieties that don’t require trellising, making them well-suited to large-scale mechanised farming.
The beans are left to mature and dry on the plant before being harvested with combine harvesters. After threshing, the beans are cleaned, graded by size, and dried to a moisture content suitable for long-term storage. The United States is the world’s largest producer, with significant production in Mexico, Brazil, and East Africa.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...