- og = certified organically produced
- gf = gluten free
- v = vegan
- ft = fair trade
- st = stock item
- x = not splittable (whole case only)
Pinto Beans
The pinto bean (Spanish: frijol pinto, literally "painted bean") is named after its mottled skin (c.f. the pinto horse), 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. The young pods may also be used as green beans. This is the bean most commonly used for refried beans (fresh or canned) and in many dishes at Tex-Mex restaurants. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where there is limited money for meat; the amino acids in this combination make it a complete protein source. n the southeastern part of the United States, pinto beans were once a staple of the poor (usually eaten with cornbread, milk, and cabbage), especially during the winter months. Some churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.
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