Pinto Beans

Yes.
Yes, pinto beans are one of New Mexico's state vegetables.

2000 pounds of anything, including beans, is a US ton (short ton).

A bushel is 8 gallons and each bushel of produce (based on tomatoes, corn, beets, peppers, and squash) generally weighs 50 pounds. Therefore, each gallon would weigh 6.25 pounds (50 divided by 8). So 5 gallons would weigh approximately 30.25 pounds. This is not precise as it will depend how tightly the beans are packed, but it should be close.

only if you like kidney beans better.

in cooking, you need to think more about what you like. you don't always need to have the exact foods. think of it as more of a guideline.

Although some sites don't tell you to do so, soaking beans overnight is best done under refrigeration for food safety purposes.

Dry beans are an agricultural product and have had plenty of exposure to critters, soil and irrigation water which could all contribute to a population of unknown micro-flora. Hydrating the beans at room temperature for an overnight will allow the growth of any pathogens that are present. The bacterial load will be increased and any toxins produced might not be destroyed when the beans are cooked. So, to avoid dealing with all of that, soak the beans under refrigeration.

I don’t know how much protein n cup of pinto beans

They grow above ground and are much like other beans for drying such as kidney beans.
In a dry climate you can leave them to dry on the bush. In damp climates, or if you prefer, you can pick the pods at the yellow stage or uproot the plant and hang in an airy position. Leave to thoroughly dry. This may be a couple of weeks depending on the conditions. To ensure no weevils survive you can freeze them in an airtight container for a few days but take care not to open it until it has returned to room temperature or condensation will form.

I eat the leaves of my pinto bean plant today for the first time, and that way around noon today its now almost 10pm and im still here. I cooked them in a pan with a little onion and olive oil. They had a very small tast of refried beans and were not that bad. In fact I kinda like it. I think they would be good added to almost anything

Most people think that the longer they cool food the better they will be. That is NOT true. The FASTER you cool foods the better. The best way to cool foods to refrigerate or freeze is to put them in an ice bath. Put the food in a shallow pan and put that pan in a bigger bowl or pan filled with ice and water(more ice than water). This gives the food a quick cool down which keeps out bacteria.

As far as I know, broth without beans has almost no calories, because is mostly water, salt and minerals, so if you are on a diet its safe to drink bean broth. Try it with some salsa made of steamed tomatoes and onions, and if you like it hot, a little jalapeno chopped (take the seeds away to keep it mild). It's delicious and has 25 calories with half a cup of this salsa.

Each pound bag of dry pinto beans contains about 12 (½ cup) servings after cooking. Eight pounds of pinto beans will therefore serve 96 people.

Pinto beans can grow faster in ground or outside soil because it's more natural.

Well, honey, cooking pinto beans in a roaster oven is as easy as pie. Just soak those beans overnight, then toss them in the roaster oven with some water or broth, seasonings, and maybe some bacon if you're feeling fancy. Let them cook low and slow until they're tender and bursting with flavor. Serve 'em up however you like, and you'll have a delicious dish that'll make your taste buds do a little happy dance.

About 2/3 a cup of dry pinto beans will result in one pound of cooked pinto beans. One pound of dry pinto beans = 2 cups of dry beans = 6 cups of cooked pinto beans 2 cups of cooked beans = about 16 ounces = one pound of cooked beans

When your rice is scorched do not use the scorched bottom rice. Carefully, spoon out anything that is not stuck on the bottom. Do not try to stir it, that is when you get that taste throughout. Take the pot off the stove, and gently lift out what is still good. Then, soak that pot, and hope it's not too bad.

You can freeze them for up to 6 months if they are in a sealed bag.

I think the question is about how much weight dried beans gain when cooked, but I could be wrong! Most types of dried beans absorb a little under 1.5 times their own weight in water during cooking (ref: http://www.springerlink.com/content/m2p808873j7r276w/).

Based on this information, you need to use a factor of about 2.5 on the weights depending on whether you had cooked or dried beans. If a recipe says to use 100g of dried beans and you have cooked ones, use 250g of them. If the recipe says to use 100g of cooked beans, you need to start with about 40g only.

Always soak ovenight, boil briskly for 10 mins and then simmer for about 1-1 1/2 hours, pressure cookers take about 25 mins and are time and energy saving!. Do not add salt or add towards the end of cooking as it will prevent the beans from softening. They freeze really well.

The nutrional value of lima beans is that they are a great source of vitamin D.

By using Beano drops (an enzyme) or by soaking them overnight before cooking.

Yes

== == i think the root comes out after no more more than a week of the bean being exposed to water. Takes about 85-110 days for the plant to fully mature.

I dont know, however I think it works as one. My chili beans last longer in the fridge than my pinto beans alone.........