Fact File: Pinto Beans

Pinto beans are definitely my favorite beans, and they are probably one of the most well-known.

Characteristics: 

Pinto beans are a light brown color when cooked, but when they are dried, they have dark and light brown patches. They are commonly used in Mexican dishes, and they are usually in the re-fried form. 

Origin: Theses beans were introduced to South America by Spanish explorers in the 15th century. 

Growing Season: Many beans are in season in September, and pinto beans are too. 

When they are ripe: Make sure that the pods of the plant are firm and plump. 

Health Benefits: 

-Lots of fiber

-Lots of Iron

-Copper and Manganese

-Lots of Protein

-Lowers the risk of a heart attack

-gives you energy

-Stabilizes blood sugar

-Helps with sensitivities to sulfates

-Maintains Memory

How to cook and prepare: 

Like all the other beans, if they are dry, soak them before you eat them. 

Visit this website: (http://allrecipes.com/recipe/231037/pinto-beans-with-mexican-style-seasonings/) for a good seasoning recipe for the beans

Fun Facts:

-one cup of raw pinto beans (that are cooked) has 42 grams of protein!

Warnings:

Dry beans are toxic!

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For more information, go to:

(1) http://www.whfoods.com/genpage.php?tname=foodspice&dbid=89

(2) https://en.wikipedia.org/wiki/Pinto_bean

(3) http://www.seasonaleating.net/2011/11/cooking-fresh-pinto-beans.html

(4) http://www.balconycontainergardening.com/gardening/144-when-to-harvest-pinto-beans

(5) http://allrecipes.com/recipe/231037/pinto-beans-with-mexican-style-seasonings/

(6) http://michiganbean.org/pinto-bean/