Pinto Beans
These dried beans are beige with brown streaks, but they turn a uniform brown when cooked.Tasting Notes: Granular and woody texture with a mild, earthy taste cooks up tender and mild. Pintos have a very clean taste and can be used as a replacement bean in many recipes.
Nutrition Facts
Serving Size: 1/4 cup dry (54 g)
Nutrient Amount % DV
Calories 190 Calories from Fat 5 Total Fat 0.5 g 1% Sodium 0 mg 0%
Total Carbohydrate 34 g 11% Dietary Fiber 10 g 40% Protein 13 g
Calcium 8% Iron 20%
Equivalents:
1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans.Basic Bean Cooking Instructions:
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.Recipe: Slow Cooker “Refried Beans”
Ingredients:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed and soaked for 6-8 hours
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions:
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
