Authentic Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV, Paradise, Lone Mountain & Henderson, NV) The pinto only appears this way when dry and uncooked, however. Referring to the bean’s brown-with-spots appearance “pinto” means painted in Spanish. Named for the signature color, black beans do not change when cooked. Pinto beans are the most popular bean in Mexico and North America and are a staple. Migrating indigenous tribes took the pinto as far north as Colorado. Being eaten as long ago as 300 BCE in Brazil, the pinto bean also originated in Peru.
During the 15th century by Spanish explorers, the bean was transported to Europe. Used extensively by indigenous populations there, the black bean originated in Central and South America. Though you could use dried or fresh beans as seeds if you intend to grow beans in your garden, the beans essentially define the plant they come from. Similar plants produce edibles like peanuts, tamarind, and lentils. Though they are essentially plants that offer beans as fruit, both pinto and black beans come from leguminous plants. Pinto beans are excellent for mashing and do have a similar texture to that of a boiled potato.
Black beans are often described having a similar texture as mushroom texture. Texture of Black & Pinto BeansĮspecially for those who want to experiment with cooking, texture is one important distinction between the two beans.īeing slightly smaller, and having a firm, al dente texture, black beans have a firmer texture and commonly used in soups, because they can stand up to high temperatures and resist moisture that might turn other beans mushy. There are many other dishes that call for black beans as well. In several regions of Brazil, black beans are a very popular bean and is used in the national dish, feijoada. Almost all of Latin America, and many Hispanic enclaves in the United States include black beans as a staple. Also, in Brazil, pintos are also a staple along with meat and rice. Used in dips and to fill burritos and other wraps, you may recognize these beans in their mashed form as refried bean. Pinto beans are used most often in Mexican-style cuisine throughout America.
Each bean, however, is tied to a signature ethnic dish. Pinto VS Black Beans Tasteįrom salads and soup to rice, cooked black or pinto beans add flavor and bulk to virtually any dish. Before serving, canned beans are precooked and often only require reheating.
However, beans soaked for 6-8 hours reduces the overall cooking time. Cooking Black & Pinto Beansįor approximately three cups, dry pinto and black beans require at least one hour of boiling. Pinto beans are a low purine bean while black beans have been utilized as part of a treatment plan for gout in Taiwan for decades. Potentially leading to gout and the formation of kidney stones, research has shown that purines cause an excess of uric acid in humans. Purines is a naturally occurring chemical in both beans.
BLACK OR PINTO BEANS HEALTHIER FREE
Black and pinto beans are virtually fat free when compared to other foods. Attributed mainly to their high starch content, however, pinto beans contain slightly more carbs and a higher fat content than black beans. In a package with a similar number of calories, both offer a lot of protein and fiber. When it comes to nutrition per serving, pinto and black beans stack up. Today, we at Eddie’s Mexican Restaurant would like to discuss pinto versus black beans. Though some people appreciate both, many people prefer consuming the bean that offers the most nutritional value. Many people have their opinion on the various beans and have their own preferences. Mexican food frequently involves beans, whether they are black beans or pinto beans.
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