Pinto bean
The pinto bean is a mottled beige-and-brown seed variety of the common bean, Phaseolus vulgaris. Its markings fade to a uniform brown when cooked.
Common bean: A domesticated legume species, Phaseolus vulgaris, cultivated for its edible seeds and pods. Pinto beans are one seed variety of this species.
Refried beans: A dish of cooked beans mashed and fried, commonly associated with Mexican cuisine. Pinto beans are a frequent base for this preparation.
Domestication of the common bean: The process by which people transformed wild Phaseolus vulgaris into a cultivated crop. Pinto beans descend from the domesticated common-bean lineage.
Black bean: A small, dark-seeded variety of common bean, Phaseolus vulgaris. It shares the species but keeps a dark color rather than pinto's mottled pattern.
Legume: A plant in the family Fabaceae, whose fruits are typically pods and whose roots often host nitrogen-fixing bacteria. The pinto bean belongs to a plant family known for pod-bearing crops.
Chili con carne: A stew of meat, chili peppers, and seasonings, often made with beans in some regional versions. Pinto beans appear in some versions, though beans are disputed in Texas-style chili.
Mesoamerica: A cultural and historical region extending from central Mexico through parts of Central America. Common-bean domestication is associated with Mesoamerican agriculture.
Kidney bean: A large, kidney-shaped variety of common bean, usually red or white. Its shape and size contrast with the smaller, mottled pinto seed.
Bean: An edible seed, or the plant that produces it, especially a member of the legume family. Pinto is one familiar kind of edible bean.
Baked beans: A dish of beans cooked in a seasoned sauce, often with sweeteners or pork. Pinto beans can be used in baked-bean dishes as an alternative to other varieties.