PINTO BEANS organic
Perhaps pinto is one of the most spectacular beans. It looks like miniature paintings. The name translated from Spanish means "painted". After cooking, the beans lose their original color, but their delicate taste pays for it.
Pinto bean is the most popular bean in the United States and northwestern Mexico and it is a common filling for burritos, as well as soups chillies (a dish with beans, beef, onions, tomatoes, garlic, sweet, hot and black peppers).
Besides lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising after a meal. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. Dried beans contain nearly double the folate that canned beans contain, so it is better to cook them from their dried form!
COUNTRY OF ORIGIN: China
INGREDIENTS: 100% Pinto beans
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 324
Protein (g) 21
Fat (g) 1.6
incl. saturates (g) 0.2
Carbs (g) 52
incl. sugars (g) 2.1
Fibre (g) 8.5
Salt (g) 0
HOW TO ENJOY
To shorten the cooking time and facilitate the digestion of the beans, they must first be soaked. Boil pinto beans for 2 minutes, remove from the heat, cover the pan with a lid and leave for 2 hours. Alternatively cover beans with water and refrigerate for 6-8 hours. Regardless of the method chosen, drain and rinse beans under running water before cooking.
Then, pinto can be cooked on the stove (or in a pressure cooker). Cover beans with water or broth, bring to a boil, reduce the heat, almost completely covering the pan with a lid. If foam forms, it must be removed.
Pinto usually need 1-1.5 hours to get cooked, or about 30 minutes in a pressure cooker.
Tip: Regardless of the preparation method, do not add salt or seasonings with a strong, dominant sour taste, such as lemon juice, during cooking. The beans will become tougher and this will increase the cooking time. It is better to add such ingredients at the very end of cooking.
Here are some ideas for cooking pinto beans:
Grind cooked pinto beans in a blender bowl with sage, oregano, garlic and freshly ground black pepper. Use as a spread on rustic bread toast.
Chop the beans, mix with finely chopped tomatoes and onions. Fill the mixture with the tortilla, add the grated hard or semi-hard cheese and bake in the oven. Sprinkle with finely chopped cilantro before serving.
Add beans to vegetable soups.
Combine cooked pinto beans with cooked rice. Add finely chopped vegetables (carrots, zucchini, tomatoes). Serve as a side dish with meat or fish.