Organic Pinto Beans
beans are beige with brown streaks, but they turn a uniform brown
when cooked. They're often used to make refried beans. These are in
the kidney bean family. They are an excellent replacement of kidney
beans in chili.
1/4 cup dry (54 g)
Amount % DV
from Fat 5 Sodium 0
Carbohydrate 34 g 11% Dietary
Fiber 10 g 40% Protein 13
Calcium 8% Iron 20%
- Basic cooking: For every 2 cups of beans add 10 cups of hot
water. Heat to boiling, let boil 2 to 3 minutes. Remove from
heat, cover and set aside for at least one hour, but preferably
four hours or more. Discard the soak water. For simple boiled
beans, place the soaked, rinsed and drained beans in a large
saucepan with fresh hot water. Water level should come to about
one inch above the beans. For 2 cups of dry packaged beans, a
tablespoon of cooking oil may be added to reduce foaming and
boil-over; olive oil, butter or margarine also can be used for
more distinctive flavors. If the water should foam, skim it off
once or twice. Boil beans for 10 minutes, then simmer until
tender (approximately 1 to 2 hours, depending on the variety).
Add seasonings such as garlic, onion, oregano, parsley or thyme
during the cooking time, if desired.
- Equivalents: 1 pound of dried beans = 2 cups dried beans = 6
cups of cooked beans.
|1 lbs. - $ 3.25
|3 lbs. - $
|5 lbs. - $
|10 lbs. - $ 23.50