Ingredient:Pinto beans: Difference between revisions
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Created page with "thumb|right|300px|Cooked pinto beans Pinto beans are earthy, creamy, and distinctively speckled when raw (though they turn a solid reddish-brown when cooked). They are the most widely consumed bean in the United States and Northern Mexico. == Nutritional Information == ''Values based on a standard 100g (3.5 oz) serving of boiled pinto beans.'' {| class="wikitable" ! Nutrient !! Amount |- | '''Calories''' || 143 kcal |- | '''Protein''' || 9.0..." |
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[[File:Pinto_beans.jpg|thumb|right|300px| | [[File:Pinto_beans.jpg|thumb|right|300px|Raw pinto beans]] | ||
Pinto beans are earthy, creamy, and distinctively speckled when raw (though they turn a solid reddish-brown when cooked). They are the most widely consumed bean in the United States and Northern Mexico. | Pinto beans are earthy, creamy, and distinctively speckled when raw (though they turn a solid reddish-brown when cooked). They are the most widely consumed bean in the United States and Northern Mexico. | ||
Latest revision as of 02:36, 16 October 2026
Pinto beans are earthy, creamy, and distinctively speckled when raw (though they turn a solid reddish-brown when cooked). They are the most widely consumed bean in the United States and Northern Mexico.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of boiled pinto beans.
| Nutrient | Amount |
|---|---|
| Calories | 143 kcal |
| Protein | 9.0 g |
| Total Fat | 0.6 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 26.0 g |
| Sodium | 1 mg |
Culinary Uses
- The traditional standard for making rich, creamy refried beans. - A classic pairing with rice or served stewed as frijoles de la olla. - Excellent in chili, stews, and savory Tex-Mex dishes.
