The name “pinto” which in Spanish means “painted.”, when cooked, their colored splotches disappear, and they become a beautiful pink color with a delightfully creamy texture.
Nutritional Profile – Excellent source of molybdenum, fiber, and folate. Pinto beans are also a good source of copper, manganese, phosphorus, protein, phosphorus, vitamin B1, vitamin B6, magnesium, potassium, and iron. They contain 2.5 grams of fat per 1-cup serving. A cup of cooked pinto beans provides over 15 grams of fiber.
Health Benefits- Insoluble fiber helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Molybdenum present in Pinto beans is an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites.
Usage- Use pinto beans in chili recipes in place of kidney beans, blend together pinto beans with sage, oregano, garlic and black pepper for a delicious spread that can be used as a crudité dip or sandwich filling. Add pinto beans to vegetable soups. Layer cooked pinto beans, chopped tomatoes and onions and shredded cheese on a tortilla. Broil in the oven until hot and cheese melts. Top with chopped avocado and cilantro.