Organic Pinto Beans
Pinto beans are spotted legumes that belong to the scientific family Phaseolus vulgaris, a wide classification that also includes navy, kidney, and black beans. Pintos are believed to be native to Central and South America, and are a popular part of many Mexican dishes. The United States consumes more of these beans than nearly any other country, but they are eaten in most parts of the world.
The word “pinto” means “painted” or “spotted,” which refers to how the bean looks before it is cooked.
Most are tan or cream colored with splotches of reddish brown, which has led some to call them “painted” or “mottled” beans.
Many people believe that they were named for the pinto horse which has similar coloring. The spots make the legume interesting to look at, but they are usually lost in cooking, once prepared, they are usually solid brown or possibly a little pink-coloured.
Pinto beans need soaking for several hours before cooking, preferably overnight. Add a teaspoonful of bicarbonate of soda to speed things up. An even quicker method is to bring them to the boil in a pan then turn the heat off and soak them for about an hour covered.
Always discard the soaking water, rinse and cook in fresh water without any salt (which toughens the skins).
Allow about 55g/2oz dried weight per person. Once soaked and cooked they’ll at least double in weight.
per 1x 150g serving
Calories 245 (1022 kJ)
Calories from fat 10
% Daily Value 1
Total Fat 1.1g 2%
Sat. Fat 0.2g < 1%
Cholesterol 0mg 0%
Sodium 2mg < 1%
Total Carbs. 44.8g 15%
Dietary Fiber 15.4g 62%