It is the most popular bean by crop production in Northern Mexico and the Southwestern United States,[3][4] and is most often eaten whole (sometimes in broth), or mashed and then refried.

Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.

In October, the Feria de la alubia pinta alavesa (Alavese pinto bean fair) is celebrated in Pobes.

[11] Rice and pinto beans served with cornbread or maize tortillas are often a staple meal where meat is unavailable.

This combination contains the essential amino acids necessary for humans in adequate amounts:[12] maize complements beans' relative scarcity of methionine and cystine and beans complement maize's relative scarcity of lysine and tryptophan.

[13] Studies have indicated pinto beans can lower the levels of both HDL and LDL cholesterol.