Beans motley Pinto (Pinto)
(feijão carioca in Brazil, feijão catarino in Portugal)
Perhaps pinto beans – one of the most spectacular beans. It looks like a miniature paintings. The name in Spanish means “colored.” After cooking the beans loses its original color, but it pays for its delicate flavor.
Motley pinto beans particularly popular in the US and Latin America. It is used for soups, roast it, mash into a puree, which is then fried with spices; in Latin America from her cook chili (a dish of beans, beef, onions, tomatoes, garlic, sweet, spicy and black pepper), make the filling for burritos.
As a form of kidney bean – pinto – as well as other kinds is an excellent tool for reducing blood cholesterol and stabilizes blood sugar right after a meal. In combination with rice, especially with wild it – a source of high quality plant protein.
The types and grades
Alavese pinto bean – dark red variation Pinto, a native of the Basque Country in Spain.
How to cook
To reduce the cooking time and to facilitate the assimilation of beans, it should be pre-soak. To do this, you can 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 with water and remove the pan in the refrigerator for 6-8 hours. Before cooking, regardless of the method chosen, the liquid should be drained and rinsed 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) drinking water or broth, bring to a boil, reduce heat, almost completely covering the pot lid. If the foam is formed, it should be removed.
Pinto usually necessary to cook 1-1.5 hours. When cooked in a pressure cooker, then it will take 30 minutes.
Tip: Regardless of the method of preparation do not add salt during cooking and seasoning with bright dominant sour taste, such as lemon juice. Beans become tougher and it will increase the time of its preparation. Such ingredients are best added at the very end of cooking.
A few ideas for cooking with pinto beans:
1. Grind the beans in a bowl motley blender with sage, oregano, garlic and freshly ground black pepper. Use spreads like to toast of rustic bread
2. Cut the beans, mix with chopped tomatoes and onions. Fill tortillas resulting mixture, add the grated hard and semi-hard cheese and bake in the oven. Before serving, sprinkle with chopped cilantro.
3. actively use the beans for soups.
4. Mix the boiled pinto beans with rice, better likim. Add the chopped vegetables (carrots, zucchini, tomatoes). Serve as a side dish for meat or fish.
How to choose and store
Dry beans should be stored in an airtight container in a cool, dry and dark place for up to 6 months. If you bought the beans at different times and in different stores, do not mix them in one container. They may be of varying degrees of dryness and therefore require different cooking times.
Cooked pinto beans – a perishable product and keep it for more than 3 days in the refrigerator better not.