The pinto bean, Phaseolus vulgaris, (Spanish: frijol pinto, literally "painted bean") or mottled bean is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.
Pinto beans typically cook faster than the other two types, becoming tender in about an hour of boiling. Small red beans, with their firmer texture, may require a bit more time, whereas black beans, due to their density, often need the longest cooking time.
Pinto beans are extremely nutritious. They're an excellent source of protein, fiber, vitamins, and minerals. These nutrients may provide several benefits, including improved blood sugar control and heart health. Pinto beans are also rich in various antioxidants and may help lower your risk of chronic disease.