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The pinto bean (/ ˈ p ɪ n t oʊ /) is a variety of common bean (Phaseolus vulgaris).In Spanish they are called frijoles pintos.It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, [3] [4] and is most often eaten whole (sometimes in broth), or mashed and then refried.
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
In Goa, sprouted mung beans are cooked in a coconut milk based, mild curry called moonga gaathi. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Odisha, West Bengal and Bangladesh the stripped and split bean is used to make a soup-like dal known as mug ḍal (মুগ ডাল).
Mediterranean cultures prefer the historic bitter lupin beans with the required toxin-removal by traditional leaching in water preparation methods due to the better flavour that results. Improper preparation of bitter lupins with insufficient soaking allows pharmacologically significant amounts of the anticholinergic alkaloids to remain in the ...
Salt, sugar, and acidic foods such as tomatoes may harden uncooked beans, resulting in seasoned beans at the expense of slightly longer cooking times. [ citation needed ] Dry beans may also be bought cooked and canned as refried beans , or whole with water , salt , and sometimes sugar .
To eliminate beans parasitised by insects such as the bean weevil, seeds intended for sowing can be stored in the freezer at -35 °C for 24 to 48 hours. In order not to cause thermal shock, they will then be left for the same period in the refrigerator between 0 and 4°C then they can be stored between 10 and 20°C until sowing.
Some, you can control, like the quality of your machine itself, the types of beans you use, and how fine you grind them. Others are a bit harder to control for, like the water pH (!) and even the ...
Like many beans, raw lima beans are toxic (containing e.g. phytohaemagglutinin) if not boiled for at least 10 minutes. Canned beans can be eaten without having to be boiled first, as they are pre-cooked. [26] The lima bean can contain anti-nutrients like phytic acids, saponin, oxalate, tannin, and trypsin inhibitor. These inhibit the absorption ...