The pinto bean (Spanish: frijol pinto, literally “speckled bean”) is named for its mottled skin (compare 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.


Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable; the amino acids in this combination make it a complete protein source. This variety is often used in chili con carne, although the kidney bean, black bean, and many others may also be used in other local dishes.




Pinto beans can be packed in 25 kilo or 50 kilo woven PP bags. 24 MT can be loaded in a 20ft container. 

Shelf life

Pinto Beans have a shelf life of 12 months when stored in a cool and dry place. Should be protected from direct exposure to sunlight and heat sources.