Pintobönor

Pintobönor, scientifically known as Phaseolus vulgaris, are a variety of common bean widely consumed across the Americas. They are characterized by their distinctive mottled brown and white pattern, which fades to a more uniform brown or tan when cooked. Pintobönor are a staple in Mexican, Central American, and South American cuisines, commonly appearing in dishes like refried beans, chili, stews, and burritos.

Rich in protein and fiber, pintobönor are a nutritious food source. They also contain significant amounts of iron, potassium, and folate. Their earthy, slightly sweet flavor and creamy texture make them versatile in various culinary applications. Pintobönor are typically sold dried or canned, with dried beans requiring soaking and cooking before consumption. Canned pintobönor are pre-cooked and can be used immediately or heated. The cultivation of pintobönor is widespread, with major producers including the United States, Argentina, and China. Their popularity stems from their accessibility, nutritional value, and adaptability in cooking.