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Pinto bean

pinto bean recipes, pinto beans
The pinto bean /ˈpɪntoʊ/ is a variety of the common bean Phaseolus vulgaris

It is the most popular bean in the United States1 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 harvested and cooked as green pinto beans

In Spanish, they are called frijol pinto friˈxol ˈpinto, literally "speckled bean" compare pinto horse, and in South America it is known as the poroto frutilla, literally "strawberry bean" In Portuguese, they are called feijão carioca in Brazil literally "carioca bean" and feijão catarino in Portugal

Contents

  • 1 Use
  • 2 Varieties
  • 3 Nutrition
  • 4 References
  • 5 External links

Useedit

The pinto bean is the bean commonly used fresh or canned in many dishes, especially refried beans It is popular in chili con carne, although kidney beans, black beans, and many others may be used in other locales

Pinto beans are found in Brazilian cuisine Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BCE, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams

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

Varietiesedit

Alubia pinta alavesa, a red pinto bean native to Añana, Spain

Pinto bean varieties include: 'Burke', 'Hidatsa', 'Maverick', 'Othello', and 'Sierra'

The alubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana,2 a town and municipality located in the province of Álava, in the Basque Country of northern Spain In October, the Feria de la alubia pinta alavesa Alavese pinto bean fair is celebrated in Pobes3

Nutritionedit

A nutrient dense legume, the pinto bean contains many essential nutrients and is very low in saturated fat It is a good source of protein, phosphorus and manganese, and very high in dietary fiber and folate4

Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable, their combined amino acids forming a complete protein source

Studies have indicated pinto beans can lower the levels of both HDL and LDL cholesterol56 Pinto beans have also been shown to contain the phytoestrogen coumestrol, which has a variety of possible health effects7

Referencesedit

  1. ^ "Maize 2003 CGC Meeting" Ars-gringov Retrieved 2012-01-14 
  2. ^ Recetas para acordarse de sabores perdidos: "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
  3. ^ Algunas de las ferias tradicionales en Euskadi: "La Feria de la alubia pinta alavesa, que se celebra en octubre en la localidad de Pobes" Spanish
  4. ^ "Beans, pinto, mature seeds, cooked, boiled, with salt" Nutrition Facts Retrieved 16 January 2016 
  5. ^ "Pinto bean consumption changes SCFA profiles in fecal fermentations, bacterial populations of the lower bowel, and lipid profiles in blood of humans" J Nutr 137 11: 2391–8 November 2007 PMID 17951475 
  6. ^ "Pinto Bean Consumption Reduces Biomarkers for Heart Disease Risk" Jacnorg Retrieved 2012-01-14 
  7. ^ Bhagwat, Seema; Haytowitz, David; Holden, Joanne September 2008 USDA Database for the Isoflavone Content of Selected Foods PDF Release 20 ed Beltsville, Maryland: US Department of Agriculture Retrieved 10 March 2015 

External linksedit

  • Texas style pinto bean recipe -- becomecookcom recipes
  • Media related to Phaseolus vulgaris seeds at Wikimedia Commons
  • Pinto Bean at Wikibook Cookbooks

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Pinto bean


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    29.10.2014


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