Pinto Beans are a healthy, cost-effective way to feed a family on a budget. Almost every culture features beans in its cuisine, from Asian to Tex-Mex. An ideal blend of proteins, low cholesterol fibers, carbohydrates, minimum fats, all essential minerals and vitamins in sufficient quantities make Pinto Beans a doctor’s food. Not only that, the raw and mouth-watering taste makes it an hearty pleasure as well. Pinto Beans are a superior source of two important B vitamins–thiamine (vitamin B1) and pyridoxine (vitamin B6), and many beneficial minerals containing molybdenum, iron, magnesium, manganese, potassium, selenium, and copper which helps our body to be healthy and fit.  Pinto Beans provide about 74% of the recommended daily consumption of fiber per cup.

In addition to lowering cholesterol, Pinto Beans high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as Honeyville Brown Rice, Pinto Beans provide virtually fat-free, high quality protein.
Pinto Beans were first cultivated nearly 5,000 years ago in the very earliest Mexican and Peruvian civilizations and were very popular in the Aztec and Inca cultures. The Pinto Bean is named for its mottled skin, hence it is a type of mottled bean. It is the most common bean in the United States and northwestern Mexico, and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. 

New Mexico uses the pinto bean, the frijoles, as the official state vegetable, along with the red chili, which often accompanies the bean in local cuisine. Dove Creek, Colorado is the Pinto Bean Capital of the World.  Pinto Beans have a beige background strewn with reddish brown splashes of color. They are like little painted canvases. In Spanish they are called frijol pinto, literally painted bean. When cooked, their colored splotches disappear, and they become a beautiful pink color with a delightfully creamy texture. 

Spread layer cooked Pinto Beans, chopped tomatoes and Honeyville Freeze Dried Onion with Honeyville Freeze Dried Monterey Jack Cheese on a tortilla made with one of Honeyville’s many flour options. Broil in the oven until hot and cheese melts. Top up with chopped avocado and cilantro.
Use Honeyville Pinto Beans in chili recipes in addition to Honeyville Kidney Beans. Add Honeyville Pinto Beans to vegetable soups and make it even more nutritious and delicious.

Heat Pinto Beans together with cooked Honeyville White Rice. Add vegetables such as tomatoes, Honeyville Dehydrated Carrots and Honeyville Freeze Dried Zucchini. Season to taste and enjoy this simple-to-prepare one pot meal.