Perhaps beans pinto — one of the most spectacular beans.
She looks like miniature paintings.
The name translated from Spanish means «painted.»
After cooking, the beans lose their original color, but everything pays for its delicate taste.
Spicy pinto beans are especially popular in the United States and Latin America.
Soups are made from it, it is fried, mashed in mashed potatoes, which are then fried with spices; in Latin America chillies are prepared from it (a dish of beans, beef, onions, tomatoes, garlic, sweet, hot and black pepper), they make a burrito filling.
Being a type of ordinary beans — pinto — like other types is an excellent way to reduce cholesterol in the blood and stabilizes the sugar level immediately after a meal.
In combination with rice, especially wild, it is a source of high quality vegetable protein.
Alavese pinto bean is a dark red pinto variation, originally from the Basque Country in Spain.
To reduce the cooking time and facilitate the absorption of beans, it must be pre-soaked.
To do this, boil the beans for 2 minutes, remove it from the heat, cover the pan with a lid and leave for 2 hours. Alternative: pour the beans in water and put the pan in the refrigerator for 6-8 hours. Before cooking, regardless of the method chosen, liquid drain and wash the beans under running water.
Next, pinto can be cooked on the stove or use a pressure cooker. In the first case, it is necessary to pour the beans (after soaking) with drinking water or broth, bring to a boil, reduce the heat, almost completely closing the pan with a lid.
If foam forms, it must be removed.
Pinto, as a rule, it is necessary to cook 1-1.5 hours. If cooked in a pressure cooker, then it will take 30 minutes.
Tip: Regardless of the cooking method, do not add salt and seasoning with a bright dominant sour taste, for example, lemon juice during cooking.
Beans will become more rigid and this will increase the time of its preparation.
It is better to add such ingredients at the very end of cooking.
Some ideas for cooking dishes with pinto beans:
1. Grind mottled beans in a blender bowl with sage, oregano, garlic, and freshly ground black pepper. Use as a spread for rustic bread toasts.
2. Cut the beans, mix with finely chopped tomatoes and onions. Fill the mixture with tortilla, add grated hard or semi-hard cheese and bake in the oven.
Sprinkle with finely chopped cilantro before serving.
3. actively use beans to make soups.
4. Mix boiled pinto beans with boiled rice, preferably leek. Add finely chopped vegetables (carrots, zucchini, tomatoes).
Serve as a side dish for meat or fish.
Dry beans must be stored in an airtight container in a cool, dry and dark place for up to 6 months.
If you bought beans at different times and in different stores, do not mix them in the same container.
They can be of varying degrees of dryness and, therefore, require different preparation times.
Cooked beans pinto — the product is perishable and it is better not to store it for more than 3 days in the refrigerator.