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Pinto Beans in the Estancia Valley of New Mexico

1941; Taylor & Francis; Volume: 17; Issue: 1 Linguagem: Inglês

10.2307/141744

1944-8287

James I. Culbert,

Latin American and Latino Studies

common or navy bean, chief constituent of the famous New England dish, Boston Baked Beans, but in the southwest it refers to the frijole, the pinto bean of commerce. Frijoles are larger than navy beans, are light ivory in color and have reddish brown spots. When cooked, they become a rich red brown over all. They have long been a staple food among the Spanish speaking population of southwestern United States, but are little known in eastern markets.