Healthy Food Database

Pinto Beans
These beans are from the kidney bean family - they are brown and speckled and of a similar flavour to the kidney bean. Once cooked they lighten in colour to a pinky brown.
Category: Legume
In Season: all year
To Buy:
Buy pre-cooked in cans or dried. If buying dried buy from a reliable source with a high turnover of produce to ensure the beans are not too old. Old beans will take much longer to cook.
To Store:
Store dried beans in an airtight container for up to 1 year.
Tips & Tricks:
Pinto beans should be soaked overnight and simmered gently in fresh water with a piece kombu for between 1 - 2 hours. (Depends on the age of the bean.)
Cooking Tips:
A great bean to use in mexican dishes - with chilli and lime. Add to soups and casseroles.

Nutrition per 100 Grams:

Energy (kJ):
584
Low GI < 55:
Protein (g):
9.1
Saturated Fat, g :
0.1
Vitamin B1:
Folic Acid:
Magnesium:
Amines:
Low
Glutamates:
n/a
Carbohydrates, g:
24.9
Fibre, g:
Fat (g):
0.8
Monosaturated Fat , g:
0.1
Iron, mg:
Potassium:
Phosphorus:
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

Diabetes
High Blood Pressure
Heart Disease
High Blood Cholesterol
Find recipes with Pinto Beans

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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