Crop of the Week: Pinto beans
June 23, 2012 11:09 PM
• Pinto beans are currently being grown in the Yuma Valley.
In 2011, Yuma County producers grew more than 2,500 acres of dried
beans, a significant increase from 800 acres in 2000.
• The pinto bean (Spanish: frijol pinto, literally “painted bean”) is named for its mottled skin. It is the most common bean in the United States and northwestern Mexico and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be consumed as green beans.
• Rice and pinto beans served with cornbread or corn tortillas are often a staple meal. When it comes to making chili, pinto beans are typically used, although the kidney bean, black bean and many others may also be used in other locales.
• Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritive value and flavor degrade and cooking times lengthen. Store dried beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. Cooked pinto beans will keep fresh in the refrigerator for about three days if placed in a covered container.
• Dried beans are almost always cooked by boiling, often after having been soaked for several hours. While the soaking is not strictly necessary, it shortens cooking time and results in more evenly textured beans. In addition, discarding one or more batches of soaking water can leach out hard-to-digest complex sugars. Pinto beans take longer to cook than most dry beans.
• In Mexico, Central America and South America, the traditional spice to use with pinto beans is epazote, which is also said to aid digestion. In East Asia a type of seaweed, kombu, is added to beans as they cook for the same purpose.
• Pinto beans contain the most fiber of all beans. In addition to lowering cholesterol, the high-fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high-quality protein. They are also an excellent source of molybdenum, a very good source of folate and manganese and a good source of protein, vitamin B1 and the minerals phosphorus, iron, magnesium, potassium and copper.
• Pinto beans were spread throughout South and Central America by migrating Indian trades. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World. Spanish and Portuguese traders brought them to Africa and Asia.
• The pinto bean (Spanish: frijol pinto, literally “painted bean”) is named for its mottled skin. It is the most common bean in the United States and northwestern Mexico and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be consumed as green beans.
• Rice and pinto beans served with cornbread or corn tortillas are often a staple meal. When it comes to making chili, pinto beans are typically used, although the kidney bean, black bean and many others may also be used in other locales.
• Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritive value and flavor degrade and cooking times lengthen. Store dried beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. Cooked pinto beans will keep fresh in the refrigerator for about three days if placed in a covered container.
• Dried beans are almost always cooked by boiling, often after having been soaked for several hours. While the soaking is not strictly necessary, it shortens cooking time and results in more evenly textured beans. In addition, discarding one or more batches of soaking water can leach out hard-to-digest complex sugars. Pinto beans take longer to cook than most dry beans.
• In Mexico, Central America and South America, the traditional spice to use with pinto beans is epazote, which is also said to aid digestion. In East Asia a type of seaweed, kombu, is added to beans as they cook for the same purpose.
• Pinto beans contain the most fiber of all beans. In addition to lowering cholesterol, the high-fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high-quality protein. They are also an excellent source of molybdenum, a very good source of folate and manganese and a good source of protein, vitamin B1 and the minerals phosphorus, iron, magnesium, potassium and copper.
• Pinto beans were spread throughout South and Central America by migrating Indian trades. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World. Spanish and Portuguese traders brought them to Africa and Asia.
Read more: http://www.yumasun.com/articles/beans-79917-pinto-bean.html#ixzz1yk3N41Ul
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