The pinto bean is a variety of common bean (Phaseolus vulgaris). In Spanish they are called judías pintas [xu.ˈdi.ˈas ˈpin.tas], literally “speckled bean” (compare pinto horse). It is the most popular bean by crop production in Northern Mexico and the Southwestern United States,[rx][rx] and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine,[rx] also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.[rx]
| Pinto Beans Quick Facts | |
|---|---|
| Name: | Pinto Beans |
| Scientific Name: | Phaseolus vulgaris |
| Origin | America |
| Colors | White, brown, pink, red, black, mottled or variegated in 2 colors |
| Shapes | Plump, oblong, kidney-shaped or ensiform,1–2 × 0.5–1.3 cm |
| Flesh colors | Creamy white |
| Taste | Delicious |
| Calories | 245 Kcal./cup |
| Major nutrients | Vitamin B9 (73.50%) Iron (44.63%) Isoleucine (43.54%) Tryptophan (42.05%) Valine (42.00%) |
Pinto Beans Scientific Classification
Scientific Name: Phaseolus vulgaris
| Rank | Scientific Name & (Common Name) |
|---|---|
| Kingdom | Plantae (Plants) |
| Subkingdom | Tracheobionta (Vascular plants) |
| Superdivision | Spermatophyta (Seed plants) |
| Division | Magnoliophyta (Flowering plants) |
| Class | Magnoliopsida (Dicotyledons) |
| Subclass | Rosidae |
| Order | Fabales |
| Family | Fabaceae/Leguminosae (Pea family) |
| Genus | Phaseolus L. (Bean) |
| Species | Phaseolus vulgaris L. (Kidney bean) |
| Synonyms |
|
Pinto beans – Phaseolus vulgaris Facts
Pinto beans are an annual, herbaceous bush that can be found growing in medium-textured, well-drained organic-rich soils; avoid clay-rich, heavy, or soggy soil. It is full of essential nutrients and is important to remain healthy and happy.
| Name | Pinto Beans |
|---|---|
| Scientific Name | Phaseolus vulgaris |
| Native | Originated in the Americas |
| Common/English Name | Borletti Bean, Common Haricot, Bush Bean, Haricots Tachetes, Climbing Bean, Common Bean, Kidney Bean, Runner Bean, Dry Bean , Snap Bean, Dwarf Bean, Green Bean, French Bean, Frash Bean, Field Bean, Pop Bean, Flageolet Bean, Pole Bean, Garden Bean, Pea Bean, Wax Beans, Haricot Bean, Kidney Bean, Mange-Tout, Navy Bean, Popping Bean, Dry Bean, String Bean |
| Name in Other Languages | Angola : Otchipoke ( Umubumbu ) Hawaiian: Bakla Danish : Almindelig Břnne Burmese: Bo Sa Pè Greek : Fasiolos Koinos Argentina: Chicharo Ecuador: Fréjol Czech: Fazol Obecný Brazil: Feijão German: Bohne Chuvash: Shalsa Parsi Dutch: Boon Gabon: Modjangi Cuba: Frijol Belarusan: Fasolya Zvychainaya Honduras: Frijol French : Haricot Commun Indonesia: Boncis Guatemala: Frijol Paraguay: Habilla Nepali: Dolo Simi Democratic Republic of Congo: Cishimbo Eastonian : Harilik Aeduba Armenian : Lobi Sovorakan Finnish: Salkopapu Bolivia: Chicharo Japanese: Ingen Mame Chile: Chicharo Georgian: Lobio India: Bakla Russian : Fasol’ Obyknovennaia Chinese: Bai Fan Dou Italian: Fagiolo Azerbaijan: Adi Lobya Mali: Nii Portuguese: Feijão Dominican Republic : Habichuela El Salvador: Frijol Venezuela: Carlota Philippines: Sitao Korean : Gang Nang K’ong Moldavian : Fasole Urketoare Hungarian: Bab Columbia: Alubia Norwegian: Hagebønne Pakistan : Loba Fasoulia Latvian : Parastas Pupinas Uganda : Mattu Wanyambi ( Bugisu ) Slovencina : Fazuľa Obyčajná Quechuan: Purutu Costa Rica: Frijol Mong : Chichees Buurtzag Panama: Chicharo Uruguay: Chicharo Kampuchean : Sândaèk Barang Laos: Mak Thaoua Khek Malaysia : Kacang Buncis Spanish: Alubia Mexico: Ejote Nicaragua: Frijol Peru: Chicharo Uzbek : Loviya Taiwan: Pan Wen Tou Polish : Fasola Zwyczajna Thai: Thua Khaek Vietnamese: Ðậu Ve Slovašcina : Fižol Navadni Swahili: Mharagwe Swedish: Böna Ukranian : Kvasolya Zvichaina Swiss: Bruna Bonner Lithuanian: Darzines Pupils Puerto Rico : Habicuela Turkish: Fasulye |
| Plant Growth Habit | Annual, climbing or sub-erect herbaceous bush |
| Growing Climate | Grow best in areas with long hot summers |
| Soil | Medium-textured, organic rich, well-drained soils |
| Plant Size | About 3 meters |
| Stem | 2–3 m long pubescent stem, glabrescent when old |
| Leaf | Leaf trifoliolate, alternate on 4–9 cm long petiole |
| Leaflets | 4–16 cm long, 2.5–11 cm broadly ovate to ovate-rhombic, acuminate, apex, rounded to broadly cuneate base, entire margin; lateral leaflets oblique; petiolule 1.5–2.5 mm long; |
| Flower | Papilionaceous, bisexual. Calyx cup-shaped, Corolla white, yellow, purple or pale pink, standard 9–12 mm long and glabrous, wings obovate, keel 10–12 mm long, spirally incurved. |
| Bean shape & size | 8–20 cm long by 1–2.5 cm wide, linear-oblong legume, slightly curved to broadly undulating, turgid, glabrous, beaked |
| Bean Color | Green, yellow, black, purple, pink, white-pink mottled in color, |
| Flesh Color | Cream Color |
| Flavor/aroma | nutty-flavored |
| Seeds | 4–10, white, brown, pink, red, black, mottled or variegated in 2 colors, plump, oblong, kidney-shaped or ensiform,1–2 × 0.5–1.3 cm |
| Varieties/Types | Burke, sierra, Hidatsa, Maverick and Othello |
| Major Nutrition | Vitamin B9 (Folate, Folic acid) 294 µg (73.50%) Iron, Fe 3.57 mg (44.63%) Isoleucine 0.728 g (43.54%) Tryptophan 0.185 g (42.05%) Valine 0.887 g (42.00%) Copper, Cu 0.374 mg (41.56%) Total dietary Fiber 15.4 g (40.53%) Phosphorus, P 251 mg (35.86%) Leucine 1.308 g (35.39%) Carbohydrate 44.84 g (34.49%) Histidine 0.422 g (34.25%) Manganese, Mn 0.775 mg (33.70%) Lysine 1.077 g (32.21%) Threonine 0.566 g (32.16%) Protein 15.41 g (30.82%) Vitamin B6 (Pyridoxine) 0.392 mg (30.15%) Vitamin B1 (Thiamin) 0.33 mg (27.50%) Magnesium, Mg 86 mg (20.48%) Selenium, Se 10.6 µg (19.27%) Potassium, K 746 mg (15.87%) Zinc, Zn 1.68 mg (15.27%) Vitamin E (alpha-tocopherol) 1.61 mg (10.73%) |
| Health Benefits | |
| Calories in 1cup (100gm) | 245 Kcal |
Pinto beans as well as other beans like navy beans, kidney beans, and black beans are all known scientifically as Phaseolus vulgaris. This might be acceptable from the fact that all these species originated from the same ancestry roots of the common bean. A terrifically delightful, nutritious, and nutty flavored bean has proved to be a great caretaker of our health, Pinto Bean is thought to be the most common bean. Some popular common names of pinto beans are Bush Bean, Common Bean, Dwarf Bean, Field Bean, Flageolet Bean, Garden Bean, Haricots De Bourbon, French bean, Green Bean, Haricot Bean, Haricots Pales, Dry Bean, Haricots Panaches, and Climbing Bean. It is an herbaceous annual plant domesticated independently in the Americas, and now grown worldwide because of its edible bean, popular both dry and as a green bean. Leaves are occasionally used as a leaf vegetable, and the straw is used for fodder. Burke, Hidatsa, Maverick, Othello, and sierra are some popular varieties of pinto beans grown worldwide. It is called pinto beans because of their skin, which looks like a pinto horse.
Plant
Pinto bean is an annual, climbing or sub-erect herbaceous bush sized about 3 meters found growing in areas with long hot summers. It prefers medium-textured, well-drained organic-rich soils; avoid clay-rich, heavy or soggy soil. It has 2-2.5 meters long pubescent stem that turns into glabrescent when grow old. Leaves are trifoliolate, alternate on 4–9 cm long petiole. Leaflets are 4–16 cm long, 2.5–11 cm broadly ovate to ovate-rhombic, acuminate, apex, rounded to broadly cuneate base, entire margin; lateral leaflets oblique; petiolule 1.5–2.5 mm long. Flowers are papilionaceous, bisexual. Calyx cup-shaped, Corolla white, pale pink, purple or yellow standard 9–12 mm long and glabrous, wings obovate, keel 10–12 mm long, spirally incurved. It is generally quite a low maintenance plant and is normally easy to grow and is great for beginner gardeners!
Beans
Pinto beans are 8–20 cm long by 1–2.5 cm wide, linear-oblong legume, slightly curved to broadly undulating, turgid, glabrous and beaked. They are green, black, yellow, purple, pink, white-pink mottled in color and have cream colored flesh with nutty flavor. One bean consists of 4–10 seeds that are white, red, brown, pink, black, mottled or variegated in 2 colors, plump, kidney-shaped oblong, or ensiform and 1–2 cm long and 0.5–1.3 cm wide seeds. Pinto beans are beans which are strewn along with spread reddish brown color and also have a beige background. Since they have spotted skin, they are also stated to as mottled beans. They seem just like paint works. This was the main reason why these beans are classified as pinto beans, as Pinto means ‘painted’ in Spanish. However this color splash appears unless you cook them. Whenever these beans are cooked, the color splash vanishes plus they turn pinkish brown colored, plus a creamy texture.
History
Phaseolus vulgaris is generally supposed to have originated in the Americas, along with two centers of domestication. Small seed varieties were proposed to have domesticated from small-seeded wild type in Central America whereas large-seeded varieties from large-seeded type in the Andean region of South America. Europe is considered as a secondary diversification center for P. vulgaris germplasm. Commercial production of beans is well-distributed worldwide with countries in Asia, Europe, Africa, Oceania, South and North America all among the top bean growers. India and Brazil are the top global producers of dry beans and the largest producer of green beans.
Nutritional Value
Apart from their mild delightful taste pinto bean is a good source of nutrients, vitamins and minerals. Consuming 171 gram of pinto beans offers 294 µg of Vitamin B9 (Folate, Folic acid), 3.57 mg of Iron, 0.374 mg of Copper,15.4 g of Total dietary Fiber, 251 mg of Phosphorus,44.84 g of Carbohydrate, 0.775 mg of Manganese, 15.41 g of Protein,0.392 mg of Vitamin B6 and 0.33 mg of Vitamin B1. Moreover many Amino acids like 0.185 g of Tryptophan, 0.566 g of Threonine, 0.728 g of Isoleucine, 1.308 g of Leucine and 1.077 g of Lysine are also found in 171 gram of the Pinto beans.
Health benefits of Pinto beans
Pinto beans is full of important vitamins, minerals, amino acids and other nutrients which are extremely important for our life. Frequent consumption of pinto beans are essential to fulfill the essential nutrients in the body and to live healthy and prosperous life.
How to Eat
- They are grown mainly for the dried pulse in Latin America and parts of tropical Africa.
- They are grown for the green immature pods which are consumed as a vegetable and are also canned and frozen in Europe, the United States and other temperate countries.
- Leaves are also used as vegetables in Southeast Asia and Papua New Guinea.
- Bean is used whole in broth or mashed and refried and is used as filling for burritos.
- Pinto beans are used in chili con carne, a spicy meat stew.
- Either whole or mashed, it is used common filling in burritos.
- Young pods may also be harvested and cooked as green pinto beans.
Other Traditional uses and benefits of Pinto beans
- Bean pods are the most widely used traditional cures against insulin is low or not working well. সহজ বাংলা: রক্তে চিনি বেশি থাকার রোগ।" data-rx-term="diabetes" data-rx-definition="Diabetes is a condition where blood sugar stays too high because insulin is low or not working well. সহজ বাংলা: রক্তে চিনি বেশি থাকার রোগ।">diabetes mellitus.
- Pinto Bean pod tea is extremely beneficial for pain traveling along the sciatic nerve, often from lower back to leg. সহজ বাংলা: কোমর থেকে পায়ে নামা নার্ভের ব্যথা।" data-rx-term="sciatica" data-rx-definition="Sciatica means pain traveling along the sciatic nerve, often from lower back to leg. সহজ বাংলা: কোমর থেকে পায়ে নামা নার্ভের ব্যথা।">sciatica, chronic rheumatism, dropsy, kidney and bladder problems, uric acid accumulations, and loss of albumin in the urine during pregnancy.
- It promotes healing of ulcers and sores.
- Acne can be cured by prolonged usage of the decoction prepared from the beans.
- Bean meal can also be applied directly to the skin for moist itching, eczema and eruptions and Wash the skin every 2-3 hours with German chamomile tea and apply new meal.
Recipes
Ingredients
- 1 pound pinto beans* (soaked overnight in cool water // or for at least 6 hours)
- 1 Tbsp olive oil
- 1/2 medium white onion (diced)
- 3 large cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
- 1 pinch each sea salt + black pepper (plus more to taste)
- 1 cube quality vegetable bullion (or 1 cup or 240 ml vegetable broth per 1 cube)
- 1 chipotle pepper in adobo sauce, minced (plus 1 tsp adobo sauce as original recipe is written // plus more to taste)
- 1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)
- 1 Tbsp ground cumin
- 1 Tbsp chili powder*
- 1/4 tsp ground cinnamon (optional)
Instructions
- Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.
- Once beans are soaked, drain and set aside.
- Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.
- Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don’t add too much liquid.
- Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes (time as original recipe is written // adjust if altering batch size), or until beans are tender.
- Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.
- Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don’t be shy!
- Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!
- Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).
Recipes 2
INGREDIENTS
- 1 lb dry pinto beans
- 1 small onion, diced
- 4 cloves garlic, smashed
- 1 jalapeno or serrano pepper
- ¼ cup cilantro leaves
- Small ham hock, slice of bacon, or pork bone
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups chicken or vegetable broth (optional)
- Water
- Add 1 can diced tomatoes, ½ teaspoon chili powder, and 1 teaspoon ground cumin
INSTRUCTIONS
- Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water (at least 3 inches over beans) and let sit on the counter overnight. If you forgot to soak the beans (it happens!), use the quick soak method (see notes).
- Drain and rinse beans. Place in a large heavy-bottomed pot with a lid. Add onion, garlic, jalapeno, cilantro, and ham hock, if using. Add spices (this is also the time to add tomatoes and Mexican spices if you are making that version). Add chicken broth if used and fill with enough water to cover beans at least 2 inches with water.
- Place lid on the pot and heat over medium-high heat. Boil beans for 1 minute, then turn heat to low.
- Simmer 2-4 hours or until beans are tender.
NOTES
- Omit bacon/ham hock for vegetarian.
- For quick soak method, rinse and drain beans. Add to a pot and cover with at least 3 inches of water. Cover, turn heat to high and bring to a rapid boil for 1 minute. Remove from heat and let soak, covered, for 1 hour. Then drain and proceed with the recipe.
- For slow cooker, follow directions as written, but add beans to your slow cooker instead of a pot on the stove. Cook on high for about 3-4 hours or until tender.
- For Instant Pot, add all ingredients to the pot of the Instant Pot. Close and lock lid and seal vent. Cook on high pressure for 25-30 minutes for unsoaked beans or 8-10 minutes for soaked beans. Let pressure release naturally before removing the lid.
- For Mexican version, add the tomatoes, chili powder and cumin along with the other ingredients.
References
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4608274/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915747/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949954/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7294352/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7294352/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6627095/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5713300/
- https://www.ncbi.nlm.nih.gov/books/NBK559033/
- https://www.elsevier.com/books/encyclopedia-of-food-and-health/caballero/978-0-12-384947-2
- https://www.unicef.org/media/60806/file/SOWC-2019.pdf
- https://www.cambridge.org/core/journals/british-journal-of-nutrition/article
- https://www.nature.com/articles/s43016-020-0083-0
- https://www.tandfonline.com/doi/full/10.1080/19476337.2015.1063548
- https://www.fda.gov/files/food/published/Bad-Bug-Book-2nd-Edition-%28PDF%29.pdf
- https://link.springer.com/chapter/10.1007/1-4020-3780-5_16
- https://www.fortunejournals.com/articles/a-review-on-the-phytochemicals-of-parkia-speciosa-stinky-beans-as-potential-phytomedicine.html
- https://www.researchgate.net/publication/258826773_Nutritional_and_Health_Perspectives_of_Beans_Phaseolus_vulgaris_L_An_Overview
- https://onlinelibrary.wiley.com/doi/book/10.1002/9781118448298
- https://onlinelibrary.wiley.com/doi/10.1002/9781118448298.ch5
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/dry-beans
- https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/green-beans
- https://doi.org/10.3382/ps.0070035
- https://books.google.com/books/about/Beans.html?id=P7ANR4ULM10C
- https://books.google.com/books/about/Beans.html?id=iysfyQEACAAJ
- https://books.google.com/books/about/Beans.html?id=OjJlNsYgdGAC
- https://en.wikipedia.org/wiki/Bean
- https://en.wikipedia.org/wiki/Baked_beans
- https://en.wikipedia.org/wiki/Pinto_bean
- https://www.loveandlemons.com/pinto-beans-recipe/
- https://www.foodnetwork.com/recipes/ree-drummond/perfect-pinto-beans-3339174
- https://livelytable.com/the-best-easy-pinto-beans/
- https://www.thespruceeats.com/ways-to-use-pinto-beans-4802192
- https://www.allrecipes.com/recipe/231037/pinto-beans-with-mexican-style-seasonings/
- https://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/
- https://kristineskitchenblog.com/instant-pot-pinto-beans/
- https://www.jessicagavin.com/how-to-cook-pinto-beans/
- https://themodernproper.com/instant-pot-mexican-pinto-beans
- https://addapinch.com/pinto-bean-supper-favorite-southerisms/
- https://www.isabeleats.com/how-to-cook-pinto-beans-on-the-stove/
- https://illnesshacker.com/fifth-through-eighth-weeks-of-stages-fetal-development/
