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Pinto Beans

The pinto bean is a variety of the common bean. It is the most popular 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 harvested and cooked as green pinto beans. In Spanish, they are called frijol pinto, literally "speckled bean", and in South America it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, they are called feijão carioca in Brazil and feijão catarino in Portugal. It is named for its mottled skin, hence it is a type of mottled bean. This is the bean most commonly used for refried beans and in many dishes. 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 beans, black beans, and many others may also be used in other locales. Pinto beans are commonly eaten beans in Brazilian cuisine. Combine the creamy pink texture of pinto beans with a whole grain such as brown rice and you have a virtually fat-free high quality protein meal!

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  • Pinto Beans

    Pinto Beans

    CA$2 / Lb
  • Pinto Beans - 22 LBS.

    Pinto Beans - 22 LBS.

    CA$25 / Bag

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