Pinto beans are an incredibly healthy food. Not only are they a wonderful source of protein and fiber, but pinto beans are packed with nutritional value.
All legumes are excellent foods for your health, but pinto beans in particular are packed with molybdenum (almost 200% daily value in 1 cup of cooked pinto beans). They are also a good source of folate, dietary fiber, tryptophan, manganese, protein, phosphorus, iron, magnesium, potassium, copper, and vitamin B1 (thiamin).
Molydenum detoxifies sulfites, which are common preservatives that can give you bad reactions (such as headaches) when consumed. The fiber found in pinto beans can help regulate blood sugar, making them an ideal food for diabetics and those who are insulin resistant.
How To Cook Pinto Beans:
Cooking dried pinto beans is very simple. Just rinse and sort the beans (removing any insect damaged beans and gravel), and then pre-soak. You can quick soak the beans by bringing them to a boil for a few minutes and then removing from heat for about an hour, or you can soak them in a bowl overnight.
When you’re ready to cook, pour off the soaking water and replace with fresh water. Bring to a boil, then simmer for 1-2 hours. Be forewarned that pinto beans expand to approximately 3 times their size when soaked, but soaking helps reduce the sugars that cause flatulence.
Also, make certain that you don’t salt the water or add anything acidic to the beans (including tomato anything) until they’re fully cooked, as this will toughen the beans and increase the cooking time.