Pinto bean: Difference between revisions
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The '''pinto bean''' ({{IPAc-en|ˈ|p|ɪ|n|t|oʊ}}) is a variety of [[Phaseolus vulgaris|common bean]] (''Phaseolus vulgaris''). In [[Spanish language|Spanish]] they are called {{lang|es|frijoles pintos}}. It is the most popular [[bean]] by crop production in [[Northern Mexico]] and the [[Southwestern United States|Southwestern]] [[United States]],<ref>{{cite web |url=http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm |title=Maize 2003 CGC Meeting |publisher=Ars-grin.gov |access-date=2012-01-14 |url-status=dead |archive-url=https://web.archive.org/web/20120915081355/http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm |archive-date=2012-09-15 }}</ref><ref>{{Cite web|url=https://www.crops.org/news/science-news/upstanding-outstanding-pinto-bean|title = The upstanding, outstanding pinto bean {{pipe}} Crop Science Society of America}}</ref> and is most often eaten whole (sometimes in broth), or [[refried beans|mashed and then fried]]. Prepared either way, it is a common filling for [[burrito]]s, [[Tostada (tortilla)|tostada]]s, or [[taco]]s in [[Mexican cuisine]],<ref name="Alley Pool 2011 p. 28">{{cite book | last1=Alley | first1=L. | last2=Pool | first2=J.O. | title=The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook [A Cookbook] | publisher=Clarkson Potter/Ten Speed | year=2011 | isbn=978-1-60774-164-0 | url=https://books.google.com/books?id=QKQApAW8nxoC&pg=PA28 | access-date=May 19, 2021 | page=28}}</ref> also as a [[side dish|side]] or as part of an [[main course|entrée]] served with a side [[tortilla]] or [[ | The '''pinto bean''' ({{IPAc-en|ˈ|p|ɪ|n|t|oʊ}}) is a variety of [[Phaseolus vulgaris|common bean]] (''Phaseolus vulgaris''). In [[Spanish language|Spanish]] they are called {{lang|es|frijoles pintos}}. It is the most popular [[bean]] by crop production in [[Northern Mexico]] and the [[Southwestern United States|Southwestern]] [[United States]],<ref>{{cite web |url=http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm |title=Maize 2003 CGC Meeting |publisher=Ars-grin.gov |access-date=2012-01-14 |url-status=dead |archive-url=https://web.archive.org/web/20120915081355/http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm |archive-date=2012-09-15 }}</ref><ref>{{Cite web|url=https://www.crops.org/news/science-news/upstanding-outstanding-pinto-bean|title = The upstanding, outstanding pinto bean {{pipe}} Crop Science Society of America}}</ref> and is most often eaten whole (sometimes in broth), or [[refried beans|mashed and then fried]]. Prepared either way, it is a common filling for [[burrito]]s, [[Tostada (tortilla)|tostada]]s, or [[taco]]s in [[Mexican cuisine]],<ref name="Alley Pool 2011 p. 28">{{cite book | last1=Alley | first1=L. | last2=Pool | first2=J.O. | title=The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook [A Cookbook] | publisher=Clarkson Potter/Ten Speed | year=2011 | isbn=978-1-60774-164-0 | url=https://books.google.com/books?id=QKQApAW8nxoC&pg=PA28 | access-date=May 19, 2021 | page=28}}</ref> also as a [[side dish|side]] or as part of an [[main course|entrée]] served with a side [[tortilla]] or [[sopapilla]] in [[New Mexican cuisine]].<ref name="College of Agricultural, Consumer and Environmental Sciences {{pipe}} New Mexico State University">{{cite web | title=NMSU: Using Pinto Beans | website=College of Agricultural, Consumer and Environmental Sciences {{pipe}} New Mexico State University | url=https://aces.nmsu.edu/pubs/_e/E213/welcome.html | access-date=May 19, 2021}}</ref> | ||
In South America, it is known as the {{lang|es|poroto frutilla}}, literally "strawberry bean". In [[Portuguese language|Portuguese]], the Brazilian name is {{lang|pt|feijão carioca}} (literally "{{lang|pt|[[carioca]]}} bean"; contrary to popular belief, the beans were not named after [[Rio de Janeiro]], but after a pig breed that has the same color as the legume),<ref>{{Cite web|url=http://g1.globo.com/economia/agronegocios/noticia/2016/06/por-que-feijao-se-chama-carioca-se-nao-e-o-mais-consumido-no-rj.html|title=Por que feijão se chama carioca se não é o mais consumido no RJ?|last=Quero|first=João|date=2016-06-24|website=G1 - Agronegócios|language=pt-br|access-date=2019-08-07}}</ref> which differs from the name in Portugal: {{lang|pt|feijão catarino}}. Additionally, the young immature pods may be harvested and cooked as ''green pinto beans''. There are a number of different varieties of pinto bean, notably some originating from [[Northern Spain]], where an annual fair is dedicated to the bean. | In South America, it is known as the {{lang|es|poroto frutilla}}, literally "strawberry bean". In [[Portuguese language|Portuguese]], the Brazilian name is {{lang|pt|feijão carioca}} (literally "{{lang|pt|[[carioca]]}} bean"; contrary to popular belief, the beans were not named after [[Rio de Janeiro]], but after a pig breed that has the same color as the legume),<ref>{{Cite web|url=http://g1.globo.com/economia/agronegocios/noticia/2016/06/por-que-feijao-se-chama-carioca-se-nao-e-o-mais-consumido-no-rj.html|title=Por que feijão se chama carioca se não é o mais consumido no RJ?|last=Quero|first=João|date=2016-06-24|website=G1 - Agronegócios|language=pt-br|access-date=2019-08-07}}</ref> which differs from the name in Portugal: {{lang|pt|feijão catarino}}. Additionally, the young immature pods may be harvested and cooked as ''green pinto beans''. There are a number of different varieties of pinto bean, notably some originating from [[Northern Spain]], where an annual fair is dedicated to the bean. | ||
Revision as of 17:28, 6 June 2025
Script error: No such module "For". Template:Short description Script error: No such module "Infobox".Template:Template otherScript error: No such module "Check for unknown parameters". The pinto bean (Template:IPAc-en) is a variety of common bean (Phaseolus vulgaris). In Spanish they are called Script error: No such module "Lang".. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States,[1][2] and is most often eaten whole (sometimes in broth), or mashed and then fried. Prepared either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine,[3] also as a side or as part of an entrée served with a side tortilla or sopapilla in New Mexican cuisine.[4]
In South America, it is known as the Script error: No such module "Lang"., literally "strawberry bean". In Portuguese, the Brazilian name is Script error: No such module "Lang". (literally "Script error: No such module "Lang". bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume),[5] which differs from the name in Portugal: Script error: No such module "Lang".. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean.
In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin Script error: No such module "Lang". and Classical Latin Script error: No such module "Lang".. In Spanish, it means "painted", "dappled", or "spotted".[6] The coloration of pinto beans is similar to that of pinto horses.
Use
The dried pinto bean is used 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 often found in Brazilian cuisine. Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams. Pinto beans are also a very important ingredient in Spanish cuisine and Mexican cuisine.
In Spanish cuisine pinto beans are mostly used in a dish named after them.
In the Southern United States, pinto beans are commonly a staple, especially during the winter months. Some organizations and churches in rural areas sponsor "pinto bean suppers" for social gatherings and fund raisers.
Varieties
Pinto bean varieties include: 'Burke', 'Hidatsa', and 'Othello'.
The alubia pinta alavesa, or the "Alavese pinto bean", a red variety of the pinto bean, originated in Añana,[7] 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 Pobes.[8]
Cooking
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 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.
Nutrition
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.[9]
Rice and pinto beans served with cornbread or maize tortillas are often a staple meal where meat is unavailable. This combination contains the essential amino acids necessary for humans in adequate amounts:[10] maize complements beans' relative scarcity of methionine and cystine and beans complement maize's relative scarcity of lysine and tryptophan.[11]
Studies have indicated pinto beans can lower the levels of both HDL and LDL cholesterol.[12][13] Raw pinto beans have also been shown to contain the phytoestrogen coumestrol, which has a variety of possible health effects.[14]
See also
References
External links
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- ↑ Recetas para acordarse de sabores perdidos Template:Webarchive: "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)
- ↑ 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)
- ↑ Script error: No such module "citation/CS1".
- ↑ Essential Amino Acids. 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 [maize] and beans, Japanese rice and soybeans, and Cajun red beans and rice are examples of such fortuitous combinations."
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