Pinto beans for your Health

pinto bean I’m talking about Dried Pinto Beans. Fresh green shelled pinto is a whole different animal.

Wikipeda said “Pinto bean is the most popular bean in the United States and northwestern Mexico, and is most often eaten whole in broth or mashed and refried.” The young pods may also be harvested and cooked as green pinto beans. In Spanish, they are called frijol pinto, “speckled bean”, in South America it is known as the poroto frutilla, “strawberry bean”. It is named for its mottled skin (compare pinto horse).

Pinto beans are very low in saturated fat. They are also a good source of protein, phosphorus and manganese, and a very good source of dietary fiber and folate.

Rice and pinto beans served with cornbread or corn tortillas are often a staple meal when meat is unavailable. The amino acids in this combination make it a complete protein source.

Studies have indicated pinto beans can lower the levels of both HDL and LDL. Pinto beans have also been shown to contain Phytoestrogen which has a variety of possible health effects.


Pinto Beans, cooked
1.00 cup
(171.00 grams)
Calories: 245
GI: low


NutrientDRI/DV



 folate74%


 fiber62%


 copper41%




 protein31%






 iron20%


Cooking Pinto beans. (Makes about 4 cups cooked beans)
2 – cups(1 pound dry beans) wash under cold running water. Remove anything that is not a bean.
Soaking beans speed the cooking process, soak beans covered with fresh water for 45 minutes to 1 hour in a heavy (non-aluminum) 4 quart or larger pot.
Hint Soaking is not required, put beans in cold water, bring to a boil, reduce heat and simmer until tender.
Soaking longer than one hour may cause some beans to crack their skin. This does not effect the bean nor their flavor. It’s an eye appeal thing.
HintAdd salt near the end of the cooking process. Adding salt to early can cause bean skins to become tough.

Suggested optional ingredients. Use spices you like!
1/2 Onion finely chopped
1 or 2 Garlic cloves crushed and finely chopped
1 tbs chili powder
1 tbs oregano
1/2 tsp Salt (adjust to your taste)
1/4 tsp Black pepper
1 – Jalapeno pepper finely chopped
1/2 tsp crushed Red pepper flakes
3 – slices Bacon course chopped
1 – Ham bone, Ham hock or 1/2 of a cured hog jowl course chopped

Cornbread and pinto beans go together like pasta and cheese, kids and watermelon on a hot summer day.

Texas Cornbread, while some cornbread recipes are more cake like and thick, Texas style cornbread is grainy in texture, flatter, and very crispy and brown on the outside. The melted shortening in the batter helps, but what really sets it apart is pouring the cornbread batter into a sizzling hot cast iron pan before baking. And unlike many cornbread recipes, there is no sweetness(no sugar).

While you make your cornbread mix, heat a heavy oven proof skillet or 9 inch X 9 inch pan on your stove top, melting 1 or 2 tbs shorting. Pan must be very hot, shorting near it’s smoke point when you pour your batter into the pan.

Per-heat oven to 450 degrees F.

1 – cup yellow corn meal
1/2 – cup all purpose flour
1 tsp – salt
1 – tbs baking powder
1 – egg, beaten well
1/4 – cup melted shorting.
1 – cup buttermilk. Hint If you don’t have buttermilk, add a tablespoon of vinegar to your milk and you’re good to go. I won’t tell anyone if you don’t.

Mix dry ingredients, egg and melted shorting while adding 1 cup buttermilk. If the mix seems a little dry add a little more milk to the cornbread batter.
Pour your batter into your hot skillet and bake in a per-heated 450 degree oven for 20 to 25 minutes, or until golden brown on top.

Not from the USA. Please leave me comment about your home town and country.

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11 responses to “Pinto beans for your Health

  1. love my beans and corn bread… kinda funny that when most people think of pinto bean eating parts of the country they think only of the south west… Beans and cornbread are a staple in West Virginia with out the hot sauce and chili peppers… mostly served as a thick soup with ketchup or tomato sauce mixed into the beans with a thick sweet Corn bread on the side. LOVE MY BEANS

    Liked by 1 person

  2. Here’s a little tip on buying store bought dried beans for planting (in my experience) If you will buy beans that come from another country, other than the USA, these beans will be far less likely to be hybrids or GMO. And it pains me deeply to say that…….Still it’s a gamble….but, even if beans do not produce fruit, they still heal the soil…..and there are times when healing the soil requires a lot of beans…….preferable cheap ones…Save the ones that produce and turn under the ones that don’t. Now, I will stop blogging on your blog…..;)

    Liked by 1 person

  3. Thanks for the cornbread recipe. We have pinto beans all the time, and I like our cornbread, but your recipe sounds good too!

    Liked by 1 person

    • I have no proof, but, I think Texas style cornbread is a result of Texas being settled in the 1820-1830. A time that flour and sugar was both hard to come by and expensive as well.

      Happy eating

      Liked by 1 person

  4. So, I don’t have to be jealous of you. (wink)
    And, all my beans are the great-great-great grandchildren of store bought-in-a-bag beans ….. each one does a little better than the one before

    Liked by 1 person

    • I agree. I’m pretty sure all supermarket beans are from hybrid seed stock. When planting a hybrid seed it will take 2, 3 or even 4 generations for the ‘new’ variety to settle into it’s newly introduced genes via hybridization process.

      HappyGardening

      Like

  5. Love pintos, but I can not grow them in Zone 8………..Some internet research tell me that the reason I can’t grow them is because it is too humid in Alabama………Do you have better luck in Texas? Or do have some tricks to trade? Got blackeyed peas overflowing my freezer though.

    Liked by 1 person

    • Grin .. it seems to me the ‘best’ pinto’s are grown at higher altitudes, 3,000 to 5,000 feet and are best grown volcanic based soils in Colorado and Wyoming. They don’t do well here at 1,100 feet altitude.
      As of late I have been using Mayocoba beans as a pinto replacement. They have a similar flavor and texture and I used in any recipe that calls for pinto’s.
      You may want to give them a try.
      If you can find them plant a few supermarket bought seeds and see how that works out for you.
      Good luck and Happy Gardening

      Liked by 1 person

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