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Pinto Beans |
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In the heart of New Mexico, Torrance County, some of the best pinto beans are raised |
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Grown where the elevation is over 6,000 ft., only the best seed is used, and double cleaned only adds to the quality of our pinto beans. If you are buying beans at the grocery store or warehouse clubs, you will be amazed with the difference fresh beans make.........In the time it takes to cook, the color, and of course the taste. |
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The pinto bean, along with its other Phaseolus vulgaris cousins, is one of America's gifts to the world. Beans found in ancient caves in Mexico date back to 4000 BC. They are just as popular today as when introduced to Europeans by Columbus because of their flavor, cost, nutritional value and ease of preparation. |
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Few foods are as versatile as pinto beans. They can be served as appetizers, soups, salads, main dishes and breads. Even some cake, pie and candy recipes use cooked pinto beans. |
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NUTRITIONAL VALUE
Pinto beans are a good source of protein, vitamins and minerals. One cup of pinto beans provides one quarter of the U.S. Recommended Daily Allowance of protein for adults. Supplementing the protein of pinto beans with a little meat, dairy products, rice or corn will provide all the essential amino acids. Because beans contain soluble fiber, they can lower blood cholesterol. |
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Pinto beans are a good source of energy and the B vitamins-thiamin, riboflavin and niacin-which are necessary for growth and tissue building. Minerals found in pinto beans include calcium, phosphorus, potassium and iron, all essential to good health. One-half cup of cooked pinto beans furnishes 118 calories. Beans are good for low-sodium diets as they contain only the salt added by the cook. |
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However, beans contain several complex carbohydrates that are not readily digested. To increase digestibility and reduce intestinal distress, discard the waters used for soaking and cooking because much of this indigestible carbohydrate dissolves into the water. Tests show no important am0unts of essential nutrients are lost when the soaking and cooking waters are discarded. |
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COOKING TECHNIQUES
Dry beans can be cooked quickly in a pressure saucepan or microwave oven or they can be cooked slowly in a crockpot or a saucepan on top of the range. |
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Sort the beans to remove small stones, lumps of dirt and defective beans. Wash the beans with several changes of water. |
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Soak beans to reduce cooking time, using five cups of hot water to each cup of beans. For a quick soak, add beans to water in a saucepan, and bring to a boil for 2 minutes. Remove from heat, cover and let stand for one hour. For overnight soaking, cover beans with cold water and refrigerate. |
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Discard soaking water, replace with fresh water and cook the beans in one of the following ways. (Note: When cooking in the microwave oven, on top of the range or in a crockpot, never fill pan more than one-half full.) |
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Pressure Saucepan: Place beans and enough fresh water to cover the beans in a pressure saucepan. Add one teaspoon of vegetable oil to prevent foaming. Do not fill pan more than one-third full. Following saucepan instructions, cook beans at 15 pounds of pressure for 25 minutes. Reduce pressure by placing saucepan in a sink of cold water or under a thin stream of cool water. |
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Microwave: Place soaked and rinsed beans in fresh water and cook at full power for 8-10 minutes or until boiling; then cook at 50% power 15-20 minutes or until beans are tender. Follow instructions on pan if using a microwave pressure cooker. |
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Saucepan: Cover soaked, rinsed beans with fresh water and bring to a rapid boil; reduce heat to a simmer. Cover and cook until tender, but not mushy. Add water if necessary. The time will depend on hardness of water and altitude, usually 2 to 3 hours. |
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Crockpot: Follow manufacturer's directions. If directions are not available, add fresh water to soaked, rinsed beans, heat to boiling and reduce heat to a simmer. Cook until tender which may take 4 to 6 hours. |
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After cooking, drain cooking water, add either fresh water or chicken broth and heat to serving temperature. |
