The Pinto bean is a variety of the common bean (Phaseolus vulgaris, Fabaceae), named for its mottled skin (compare Pinto horse).
It is the most common bean in the United States [1] and northwestern Mexico [2], and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos.
The pinto bean is one of the official state vegetables of New Mexico.
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