1358:
807:
34:
1233:. phy-astr.gsu.edu: "Tillery points out that a number of popular ethnic foods involve such a combination, so that in a single dish, one might hope to get the ten essential amino acids. Mexican and beans, Japanese rice and soybeans, and Cajun red beans and rice are examples of such fortuitous combinations."
868:
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
980:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
797:
In the
Southern United States, pinto beans were once a staple, especially during the winter months. Some organizations and churches in rural areas still sponsor "pinto bean suppers" for social gatherings and fund raisers.
979:
1184:: "Añana. Es el origen de la alubia pinta alavesa y, como tal, esta legumbre pesa en su cocina. Ya sea en cocido, crema o sopa. El queso Idiazábal o el conejo son otros de sus manjares." (Spanish)
877:
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.
959:
547:
1177:
1126:
869:
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.
1266:"Pinto bean consumption changes SCFA profiles in fecal fermentations, bacterial populations of the lower bowel, and lipid profiles in blood of humans"
880:
Rice and pinto beans served with cornbread or maize tortillas are often a staple meal where meat is unavailable. This combination contains the
987:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
951:
1027:
1093:
1077:
992:
841:
1006:
1389:
1174:
767:. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along with
881:
1327:
1617:
1052:
543:
947:
1206:
693:, but after a pig breed that has the same color as the legume), which differs from the name in Portugal:
616:
1361:
1196:: "La Feria de la alubia pinta alavesa, que se celebra en octubre en la localidad de Pobes." (Spanish)
779:
and other corn-based products, potatoes and yams. Pinto beans are also a very important ingredient in
732:, it means "painted", "dappled", or "spotted". The coloration of pinto beans is similar to that of
744:
The dried pinto bean is the bean commonly used reconstituted or canned in many dishes, especially
1612:
1498:
1382:
1230:
1151:
454:
1545:
1105:
College of
Agricultural, Consumer and Environmental Sciences | New Mexico State University
1069:
The
Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook [A Cookbook]
415:
1540:
1493:
1067:
428:
17:
1525:
1520:
480:
441:
8:
1555:
1535:
1503:
703:. There are a number of different varieties of pinto bean, notably some originating from
672:
659:
546:
for adults, except for potassium, which is estimated based on expert recommendation from
140:
130:
884:
necessary for humans in adequate amounts: maize complements beans' relative scarcity of
1607:
1560:
1550:
1508:
1442:
1409:
1375:
1242:
1193:
1031:
631:
590:
467:
395:
160:
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1515:
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1287:
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988:
764:
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271:
1477:
1277:
729:
598:
563:
1367:
1100:
1565:
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791:
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780:
749:
720:
639:
612:
1305:
1248:
1244:
1447:
1437:
1417:
1053:"The upstanding, outstanding pinto bean | Crop Science Society of America"
982:
704:
690:
828:, or the "Alavese pinto bean", a red variety of the pinto bean, originated in
1601:
1462:
1357:
1282:
1265:
908:
745:
710:
In many languages, "pinto" means "colored" or "painted", as derived from the
623:
619:
120:
86:
1335:(Release 2.0 ed.). Beltsville, Maryland: U.S. Department of Agriculture
903:
Studies have indicated pinto beans can lower the levels of both HDL and LDL
1586:
1432:
1291:
1002:
833:
493:
62:
946:
1452:
1427:
928:
923:
904:
753:
733:
647:
622:, and is most often eaten whole (sometimes in broth), or mashed and then
46:
806:
1581:
911:
897:
885:
711:
699:. Additionally, the young immature pods may be harvested and cooked as
655:
288:
254:
1457:
1399:
643:
373:
360:
347:
334:
321:
227:
214:
33:
1467:
1326:
Bhagwat, Seema; Haytowitz, David; Holden, Joanne (September 2008).
651:
237:
1306:"Pinto Bean Consumption Reduces Biomarkers for Heart Disease Risk"
1127:"Por que feijão se chama carioca se não é o mais consumido no RJ?"
837:
829:
814:
689:
bean"; contrary to popular belief, the beans were not named after
889:
821:
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.
776:
684:
627:
194:
1243:
Food and agriculture organization of the United
Nations (1992).
893:
768:
304:
1264:
Finley, J. W.; Burrell, J. B.; Reeves, P. G. (November 2007).
857:
845:
772:
76:
853:
635:
608:
581:
1329:
USDA Database for the
Isoflavone Content of Selected Foods
952:"Daily Value on the Nutrition and Supplement Facts Labels"
973:
572:
106:
794:
pinto beans are mostly used in a dish named after them.
27:
Beans, pinto, mature seeds, cooked, boiled, without salt
1207:"Beans, pinto, mature seeds, cooked, boiled, with salt"
1325:
575:
1059:
578:
569:
1397:
1263:
566:
984:Dietary Reference Intakes for Sodium and Potassium
914:, which has a variety of possible health effects.
907:. Pinto beans have also been shown to contain the
892:and beans complement maize's relative scarcity of
626:. Prepared either way, it is a common filling for
707:, where an annual fair is dedicated to the bean.
405:
204:
1599:
760:, and many others may be used in other locales.
694:
682:
676:
23:Variety of the common bean (Phaseolus vulgaris)
1194:Algunas de las ferias tradicionales en Euskadi
1383:
940:
666:
602:
1156:WordReference.com Spanish-English Dictionary
723:
714:
1390:
1376:
1175:Recetas para acordarse de sabores perdidos
948:United States Food and Drug Administration
1281:
1072:. Clarkson Potter/Ten Speed. p. 28.
1065:
1245:"Chapter 8 - Improvement of maize diets"
813:, a red pinto bean variety developed in
805:
1319:
1600:
1371:
1124:
665:In South America, it is known as the
1364:at the Wikibooks Cookbook subproject
771:-rich foods, such as rice, manioc,
13:
775:, and other wheat-based products,
671:, literally "strawberry bean". In
14:
1629:
1350:
1356:
850:Feria de la alubia pinta alavesa
562:
32:
1298:
1257:
1236:
1224:
1199:
1187:
1009:from the original on 2024-05-09
962:from the original on 2024-03-27
763:Pinto beans are often found in
1168:
1144:
1118:
1066:Alley, L.; Pool, J.O. (2011).
1045:
1030:. Ars-grin.gov. Archived from
1020:
1:
934:
872:
801:
542:Percentages estimated using
7:
917:
836:located in the province of
51:598 kJ (143 kcal)
41:Nutritional value per 100 g
10:
1634:
1125:Quero, João (2016-06-24).
863:
15:
1574:
1486:
1408:
1133:(in Brazilian Portuguese)
1101:"NMSU: Using Pinto Beans"
607:. It is the most popular
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1250:Maize in human nutrition
1028:"Maize 2003 CGC Meeting"
675:, the Brazilian name is
1499:Phaseolus angustissimus
544:US recommendations
1546:Phaseolus polystachios
1283:10.1093/jn/137.11.2391
818:
739:
724:
715:
695:
683:
677:
667:
611:by crop production in
603:
548:the National Academies
16:For the squirrel, see
1618:Symbols of New Mexico
1541:Phaseolus pauciflorus
1494:Phaseolus acutifolius
1403:species and cultivars
1231:Essential Amino Acids
882:essential amino acids
809:
179:Vitamins and minerals
18:Pinto Bean (squirrel)
1526:Phaseolus harmsianus
1521:Phaseolus filiformis
852:(Alavese pinto bean
826:alubia pinta alavesa
811:Alubia pinta alavesa
1556:Phaseolus rimbachii
1536:Phaseolus maculatus
1504:Phaseolus coccineus
856:) is celebrated in
748:. It is popular in
660:New Mexican cuisine
650:served with a side
28:
1561:Phaseolus ritensis
1551:Phaseolus radiatus
1509:Fabes de la Granja
1443:Dragon tongue bean
1410:Phaseolus vulgaris
1180:2005-10-29 at the
848:. In October, the
819:
595:Phaseolus vulgaris
589:) is a variety of
519:Other constituents
26:
1595:
1594:
1531:Phaseolus lunatus
1516:Phaseolus dumosus
1423:Black turtle bean
1131:G1 - Agronegócios
1079:978-1-60774-164-0
994:978-0-309-48834-1
765:Brazilian cuisine
701:green pinto beans
646:or as part of an
554:
553:
509:
508:
1625:
1478:Rattlesnake bean
1392:
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1345:
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1323:
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601:they are called
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215:Vitamin A equiv.
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1204:
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1192:
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1182:Wayback Machine
1173:
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792:Spanish cuisine
785:Mexican cuisine
781:Spanish cuisine
750:chili con carne
742:
721:Classical Latin
696:feijão catarino
668:poroto frutilla
640:Mexican cuisine
613:Northern Mexico
604:frijoles pintos
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561:
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380:
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306:
298:
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180:
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141:Polyunsaturated
131:Monounsaturated
115:
110:
71:
66:
24:
21:
12:
11:
5:
1631:
1621:
1620:
1615:
1613:Edible legumes
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1488:
1484:
1483:
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1480:
1475:
1470:
1465:
1460:
1455:
1450:
1448:Flageolet bean
1445:
1440:
1438:Cranberry bean
1435:
1430:
1425:
1420:
1418:Appaloosa bean
1414:
1412:
1406:
1405:
1395:
1394:
1387:
1380:
1372:
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1351:External links
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678:feijão carioca
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1487:Other species
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1463:Mojette beans
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1121:
1106:
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1071:
1070:
1062:
1054:
1048:
1034:on 2012-09-15
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985:
976:
961:
957:
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921:
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909:phytoestrogen
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895:
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859:
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839:
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747:
746:refried beans
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87:Dietary fiber
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68:
65:
64:
63:Carbohydrates
58:
54:
50:
48:
44:
39:
35:
30:
19:
1587:Shucky beans
1472:
1433:Calypso bean
1398:
1337:. Retrieved
1328:
1321:
1310:. Retrieved
1300:
1273:
1269:
1259:
1249:
1238:
1226:
1214:. Retrieved
1210:
1201:
1189:
1170:
1159:. Retrieved
1155:
1146:
1135:. Retrieved
1130:
1120:
1108:. Retrieved
1104:
1095:
1083:. Retrieved
1068:
1061:
1047:
1036:. Retrieved
1032:the original
1022:
1011:. Retrieved
983:
975:
964:. Retrieved
955:
942:
902:
879:
876:
867:
849:
844:of northern
834:municipality
825:
823:
820:
810:
796:
789:
762:
754:kidney beans
743:
734:pinto horses
709:
700:
681:(literally "
664:
642:, also as a
617:Southwestern
594:
557:
555:
523:
518:
406:
401:
394:
205:
200:
193:
159:
105:
61:
1453:Kidney bean
1428:Bolita bean
929:Bolita bean
924:Gallo pinto
905:cholesterol
758:black beans
752:, although
591:common bean
238:Thiamine (B
1602:Categories
1582:Green bean
1473:Pinto bean
1362:Pinto Bean
1312:2012-01-14
1308:. Jacn.org
1216:16 January
1161:2012-10-27
1137:2019-08-07
1038:2012-01-14
1013:2024-06-21
966:2024-03-28
935:References
912:coumestrol
898:tryptophan
886:methionine
712:Late Latin
673:Portuguese
656:sopaipilla
558:pinto bean
468:Phosphorus
1608:Phaseolus
1458:Navy bean
1400:Phaseolus
873:Nutrition
840:, in the
802:Varieties
481:Potassium
455:Manganese
442:Magnesium
374:Vitamin K
361:Vitamin E
348:Vitamin D
335:Vitamin D
322:Vitamin C
305:Folate (B
289:Vitamin B
272:Niacin (B
228:Vitamin A
121:Saturated
1468:Pea bean
1339:10 March
1292:17951475
1178:Archived
1007:Archived
1003:30844154
960:Archived
950:(2024).
918:See also
652:tortilla
632:tostadas
628:burritos
615:and the
524:Quantity
462:0.453 mg
402:Quantity
396:Minerals
299:0.229 mg
283:0.318 mg
266:0.062 mg
249:0.193 mg
201:Quantity
195:Vitamins
1575:Related
1270:J. Nutr
1152:"pinto"
1110:May 19,
1085:May 19,
890:cystine
864:Cooking
817:, Spain
777:polenta
730:Spanish
716:pinctus
685:carioca
624:refried
599:Spanish
533:62.95 g
501:0.98 mg
436:2.09 mg
416:Calcium
368:0.94 mg
161:Protein
1290:
1076:
1001:
991:
894:lysine
769:starch
725:pictus
648:entrée
597:). In
488:436 mg
475:147 mg
381:3.5 μg
329:0.8 mg
316:172 μg
77:Sugars
47:Energy
1333:(PDF)
858:Pobes
846:Spain
838:Álava
830:Añana
815:Añana
773:pasta
728:. In
636:tacos
634:, or
530:Water
449:50 mg
423:46 mg
145:0.188
135:0.106
125:0.109
70:26.22
1341:2015
1288:PMID
1218:2016
1112:2021
1087:2021
1074:ISBN
999:PMID
989:ISBN
896:and
888:and
854:fair
824:The
783:and
719:and
644:side
609:bean
556:The
494:Zinc
429:Iron
355:0 IU
342:0 μg
232:0 IU
222:0 μg
168:9.01
114:0.65
81:0.34
1278:doi
1274:137
956:FDA
790:In
740:Use
658:in
654:or
638:in
486:15%
473:12%
460:20%
447:12%
434:12%
407:%DV
314:43%
297:13%
247:16%
206:%DV
107:Fat
91:9.0
1604::
1286:.
1272:.
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1247:.
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1129:.
1103:.
1005:.
997:.
958:.
954:.
900:.
860:.
787:.
756:,
736:.
662:.
630:,
582:oʊ
499:9%
421:4%
379:3%
366:6%
353:0%
340:0%
327:1%
281:2%
264:5%
220:0%
1391:e
1384:t
1377:v
1343:.
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1016:.
969:.
593:(
585:/
579:t
576:n
573:ɪ
570:p
567:ˈ
564:/
560:(
550:.
309:)
307:9
291:6
276:)
274:3
259:)
257:2
242:)
240:1
20:.
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