Pinto or mottled beans

In the southwest United States, the pinto bean is an important symbol of regional identity, especially among
Mexican Americans.[citation needed] Along with the chile/chilli, it is one of the official state vegetables
of New Mexico (under the name frijol). The prepared beans are commonly known as frijoles. This type of bean
is also referred to as "Cowboy Beans" in Texas, all along the Mexican border and wherever Mexican cowboys
were employed. In areas where Mexican cowboys did not travel on the trails north from Texas, it was probably
not known.

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. When it
comes to making chili, if a bean is added, this is the one typically used, although the kidney bean, black bean,
and many others may also be used in other locales.

In 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.

Alubia pinta alavesaThe alubia pinta alavesa, or the "Álava pinto bean", is a red variety of the pinto bean
which originated in Añana, a town and municipality located in the province of Álava, in the Basque Country
of northern Spain. In October, "la Feria de la alubia pinta alavesa" (the fair of the Alubia pinta alavesa)
is celebrated in Pobes.

Pinto bean varieties include:
Burke
Othello
Maverick
Sierra