The pinto (Spanish for “painted”) bean has streaks of reddish-brown on a background of pale pink. The beans are grown in the United States Southwest and are common in most Spanish-speaking countries, where they’re often served with rice or used in soups and stews. The pinto can be used interchangeably with the pink bean, which is lighter in color prior to cooking but looks the same afterwards. Both the pinto and pink bean are commonly used in the preparation of refried beans and chili con carne. Pinto beans are available in dried form year-round. They are also called red Mexican beans. See also beans.