 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nutritional value per 100 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 598 kJ (143 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
26.22 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 0.34 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 9.0 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
0.65 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 0.109 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 0.106 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.188 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
9.01 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 62.95 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from theNational Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
Thepinto bean (/ˈpɪntoʊ/) is a variety of common bean (Phaseolus vulgaris). InSpanish they are calledfrijoles pintos. It is the most popularbean by crop production inNorthern Mexico and theSouthwesternUnited States,[3][4] and is most often eaten whole (sometimes in broth), ormashed and then fried. Prepared either way, it is a common filling forburritos,tostadas, ortacos inMexican cuisine,[5] also as aside or as part of anentrée served with a sidetortilla orsopapilla inNew Mexican cuisine.[6]
In South America, it is known as theporoto frutilla, literally "strawberry bean". InPortuguese, the Brazilian name isfeijão carioca (literally "carioca bean"; contrary to popular belief, the beans were not named afterRio de Janeiro, but after a pig breed that has the same color as the legume),[7] which differs from the name in Portugal:feijão catarino. Additionally, the young immature pods may be harvested and cooked asgreen pinto beans. There are a number of different varieties of pinto bean, notably some originating fromNorthern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from theLate Latinpinctus andClassical Latinpictus. InSpanish, it means "painted", "dappled", or "spotted".[8] The coloration of pinto beans is similar to that ofpinto horses.
The dried pinto bean is used in many dishes, especiallyrefried beans. It is popular inchili con carne, althoughkidney beans,black beans, and many others may be used in other locales.
Pinto beans are often found inBrazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along withstarch-rich foods, such as rice, manioc,pasta, and other wheat-based products,polenta and other corn-based products, potatoes and yams. Pinto beans are also a very important ingredient inSpanish cuisine andMexican cuisine.
InSpanish cuisine pinto beans are mostly used in a dish named after them.
In the Southern United States, pinto beans are commonly a staple, especially during the winter months. Some organizations and churches in rural areas sponsor "pinto bean suppers" for social gatherings and fund raisers.
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.
Thealubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated inAñana,[9] a town andmunicipality located in the province ofÁlava, in theBasque Country of northernSpain. In October, theFeria de la alubia pinta alavesa (Alavese pinto beanfair) is celebrated inPobes.[10]
Pinto beans are often soaked, which greatly shortens cooking time. If unsoaked, they are frequently boiled rapidly for 10 minutes. They will then generally take two to three hours to cook on a stove to soften. In a pressure cooker they will cook very rapidly, perhaps 3 minutes if soaked, and 20-45 minutes if unsoaked. Cooking times vary considerably however and may depend on the source of the bean, hardness of the cooking water and many other factors.
A nutrient-dense legume, the pinto bean contains many essential nutrients. It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate.[11]
Rice and pinto beans served with cornbread or maize tortillas are often a staple meal where meat is unavailable. This combination contains theessential amino acids necessary for humans in adequate amounts:[12] maize complements beans' relative scarcity ofmethionine andcystine and beans complement maize's relative scarcity oflysine andtryptophan.[13]
Studies have indicated pinto beans can lower the levels of both HDL and LDLcholesterol.[14][15]
Pinto Bean at the Wikibooks Cookbook subproject