Copyright 1997 Alan T. Hagan. All rights reserved.
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Anyone who has eaten Tex-Mex food has probably had the pinto bean. It is one of the most commonly eaten beans in the U.S., particularly in the southwestern portion of the country. It is stereotypically bean shaped with a dappled pattern of tans and browns on its shell. Pintos have a flavor that blends well with many foods. When ground together with white or navy beans they make my favorite home-made version of falafel.
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