Varieties
Pinto beans are related to the kidney beans and other members of the Phaseolus species of beans.
Preparation, uses, and tips
Because their texture is very smooth, pintos may be used in virtually all methods of bean preparation. Purée them for soup bases or use them in casseroles; refry them for frijoles refritos and use them in burritos. Before cooking, soak pintos for 8 hours, then pressure cook for 18 minutes or simmer on top of the stove for 2 to 2 1/2 hours. 1 cup of dried pintos makes 3 cups of cooked beans. Use pinto beans to make chili, soups, and stews, or use them in salads or in Mexican dishes. They can also be puréed and used as a spread or dip.
Nutritional Highlights
Pinto beans, 1 cup (171g) (boiled)
Calories: 234
Protein: 14.0g
Carbohydrate: 43.8g
Total Fat: 0.89g
Fiber: 14.7g
*Excellent source of: Iron (4.5mg), Potassium (800mg), Selenium (12 mcg), and Folate (294mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
