Pinto Beans

If clean and rinsed they are probably no better or worse than cooked beans.

But there are few beans that do well raw, and soaked beans will not taste as good or have as pleasant a consistency as cooked beans will. Some raw beans cause gastric upset, and most simply taste awful.

Generally speaking, and the current fad for raw foods notwithstanding, foods have been cooked over the years for good reasons. If nothing else, it ensures that they are bacteria-free.

I can answer this, living in Colorado Springs, Colorado, (5000 ft plus) for the last 18 years and making pintos once a month, for as long! Hint, SOAK, SOAK, SOAK! Also, DO NOT add salt till the very end! I soak overnight, drain and clean (especially before soaking, to fetch any missed stones and pebbles). I cook in cast iron kettle, avoiding aluminum, with a kettle of boiling water on the side, to add to beans, as the water reduces, every 1/2 hour or so, for maybe 2 1/2 to 3 hours total, until they start to thicken. I then add thick cut yellow onions, Hamhocks (smoked), black and white pepper and finally the salt. No other spices for me. To keep them vegan, I avoid hocks and just add a cup of sunflower oil, about 2/3 of the way into cooking time. Mmmmm, I'm gonna make some now!

Sort and rinse the beans. Discard any beans that are shriveled or cracked.

Add the beans to a large pot and cover them with water. The pot needs to be big enough to allow the dried beans to expand three times their size. You will need 6 to 8 cups of water per pound of dried pinto beans.

Boil for the water three minutes and remove the pan from the heat.

Cover the pot and allow the beans to sit for 1 to 4 hours, depending on how much time you have. One hour is enough time for the beans to soak, but more time can reduce how much gas the beans produce.

Discard the soaking water.

Rinse the beans one more time and then proceed to cook them as normal.

pinto bean grows way faster

enugh to make you fart. careful its deadly.

Separate into servings if you want to, which makes it easy to defrost only a little at at time. Wrap it in wax paper. Then put it in one of those gallon freezer baggies. Pop it in the freezer. Should be good for approx 3 months.

water for three days then rich soil should do the job

each kidney bean contains 0.05 grams of protein. so it pretty much is not a good source of protein , at all.

1 pound = 16 ounces. You now have all the information required to work out, for yourself, the answer to this and similar questions.

And whether it refers to pinto beans or other beans is irrelevant.

1 pound

Pinto beans are traditionally simmered until soft in a combination of onions, garlic, and ancho chili pepper. Other traditional things you can add are cilantro, tomato, cumin, and bacon. But you should not be limited to tradition. Try any spice or herb you like. I would avoid the "sweet" ones like cinnamon and cloves.

They may be spoiled.

germination pinto bean plant

Happens with all kinds of beans. If you cook a tomato-based (acidic) food in the pan next time, this will dissolve the residue. Also, I've had luck using the old foaming trick of putting a little vinegar in the pan and then adding a little baking soda. The residue will still be in place, but can now be easily scrubbed out. These methods are a little less effort and more natural than using Bar Keeper's Friend, which also works really well.

Without actually seeing the "worms", it is hard to be certain. They could be worms, but they could be part of the cotyledon, plumule or radicle. See Related Links.

Try breaking apart a bean to see if any parts of the embryo look like your "worms".

If you store the beans in an air tight container, they can stay good for years. Dried beans are a good staple to have in your diet. Keep them dry until ready to cook.

No

pinto beans provide about 74% of the recommended daily intake of fiber per cup. A study published in 2003 in the Archives of Internal Medicine confirmed that eating high fiber foods such as pinto beans helps prevent heart disease. In addition to fiber, pinto beans contain significant amounts of folate - 100% of the daily value of folate would, according to some estimates, reduce by 10% the number of heart attacks suffered by Americans each year.

I put the beans in water overnight to absorb water. Rinse them and place in pot with some onion and salt to taste. Cover with about 2 inches of water and cook till tender. I use a crock pot and just let them simmer all day. Very little chance of scorching .

it takes two days only if obtained sunlight and warm water

After quick internet search I found cooked beans will last up to a week, refrigerated.

There are 244 calories in 1 cup of cooked pinto beans.

Five pounds four persons per pound for regular serving.

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