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Benefits of Pinto Beans – Amazing Nutrition & Uses

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The name pinto beans comes from the Spanish word pinto, which means painted. The skin is beige with splotches of reddish brown that turn pink once cooked.  Besides being packed with nutrition, these beans are inexpensive and easy to buy in bulk. Furthermore, their creamy texture pairs well with many other foods, making them a staple everyone needs in their kitchen. Both in the US and in northwestern Mexico, these beans are the most common.

A Guide to the Amazing Pinto Beans Benefits

The pinto bean is considered to be “one of the world’s healthiest foods,” and for good reason. The vitamins and nutrients in this food offer many benefits, including helping you detoxify your body and maintaining your blood pressure.

The following are just some of the beneficial effects of pinto beans:

  • Relieve headaches. The pinto bean contains a high amount of molybdenum. Many foods such as dried fruit and wine contain sulfite, a toxic element. Minerals such as iron can reduce the effects of sulfite. Sulfites can cause headaches and disorientation, which molybdenum can alleviate.
  • Nervous systems will be boosted. Molybdenum counteracts the side effects of sulfite, but it can also enhance energy production in cells as well as nervous system development. Studies have shown that folate can prevent or slow down disease such as Alzheimer’s and Parkinson’s by regulating amino acids within the nervous system. Also, pinto beans contain a variety of vitamins, minerals, and amino acids that help promote brain function.
  • This is a great product for pregnant women. Due to their low sodium content and high potassium content, pinto beans are one of the best foods to eat during pregnancy. Folate stimulates blood flow, relaxes blood vessels, and reduces high blood pressure.
  • Enhance memory and muscle control. Choline is a vitamin required for nerve cell function, and pinto beans contain plenty of this vitamin. Acetylcholine, a neurotransmitter that controls memory and muscles, is also increased by choline.

 Carbs and Protein in Pinto Beans

In general, one cup of pinto beans contains 15 grams of protein and 30 grams of carbohydrates in the form of starch. Even though pinto beans have a high carb count, this shouldn’t discourage anyone from incorporating them into a healthy diet.

Pinto beans also have one of the best protein, fiber, and carbohydrate ratios. This combination promotes a feeling of fullness that lasts for hours after eating.

Pinto beans are a favorite ingredient for vegetarians due to their high protein content, but still are not considered a “complete protein.” To maximize their nutritional value, pair them with rice, seeds, or similar foods. It helps to supplement the amino acids that are lacking in this food with whole grains.

How to Cook Pinto Beans

You can make pinto beans on the stove, turn them into refried beans, and more. Pinto beans are usually cooked by soaking them in cold water overnight, then cooking them the next day after draining and rinsing.

While the water is heating, add your favorite spices for extra flavor. You can serve these beans with rice, chili, stews, grain salads, and more. The possibilities are endless when it comes to pinto beans. If you would like more options of beans for chili, you can find them in a guide we have compiled. 

Do Pinto Beans Need to Be Soaked Before Cooking?

No, that’s the short answer. It reduces cooking time, as well as digestion problems caused by sugar in beans. Soaking beans will eliminate these sugars. Even so, you won’t have any trouble if you forget to soak the beans the night before. Whether or not they’ve been soaked shouldn’t affect their use.

There are two ways to soak pinto beans:

  • Regular soak. Fill a large bowl with two to three inches of cold water, then add the beans. Drain the next day after leaving overnight at room temperature. Your kitchen may ferment the beans if the temperature is too high.
  • Quick soak. Add 2 to 3 inches of cold water to the beans and cover with a large pot. Boil for 2 to 3 minutes, then remove the pot from the burner, let it sit for an hour, and drain.

Having beans not soaked isn’t detrimental. To prevent some of the digestive problems that legumes are known to cause, this process is done. A thorough rinse will do the trick if you’re in a bind.


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