From there, it spread to Asia, where it is used today. The bean was transported to Europe during the 15th century by Spanish explorers. The black bean originated in Central and South America, and was used extensively by indigenous populations there. The beans essentially define the plant they come from, so you could use dried or fresh beans as seeds if you intend to grow beans in your garden. Similar plants produce edibles like tamarind, peanuts, and lentils. Black beans are often described as having a mushroom texture.Ĭonversely, pinto beans are excellent for mashing, and do have a similar texture to that of a boiled potato.īoth pinto and black beans come from leguminous plants, which are essentially plants that offer beans as fruit. This firmer texture is why black beans are used in soups, because they can stand up to high temperatures and resist moisture that might turn other beans mushy. One important distinction between the two beans – especially for those who want to experiment with cooking – is the texture.īlack beans are slightly smaller, and have a firm, al dente texture. In Cuba, black bean soup is a traditional dish, usually served with white rice.īlack beans are also extremely popular in Southwestern and Caribbean dishes. The black turtle bean is also popular as a soup ingredient. It is also a main ingredient of Moros y Cristianos in Cuba, a must-have in the typical gallo pinto of Costa Rica and Nicaragua, and base of pabellón criollo in Venezuela,In the Dominican Republic cuisine, it is also used for a variation of the Moros y Cristianos simply called Moro de Habichuelas Negras. It is a very popular bean in several regions of Brazil, and is used in feijoada, the national dish. The black bean is served as staple in almost all of Latin America, and many Hispanic enclaves in the United States. Pinto beans used to make refried beans (left) and black bean soup with a side dish of rice (right). Pintos are also a staple in Brazil, along with meat and rice. You might recognize these beans in their mashed form as refried beans, used in dips and to fill burritos and other wraps. In America, pinto beans are used most often in Mexican-style cuisine. However, each bean is tied to a signature ethnic dish: Soaking the beans for 6 to 8 hours lessens the overall cooking time.Ĭanned beans are precooked and often only require reheating before serving.Ĭooked black or pinto beans add flavor and bulk to virtually any dish, from salads and soup to rice. When dry, pinto and black beans require at least one hour of boiling for approximately three cups. Some research has shown that purines cause an excess of uric acid in humans, which can lead to gout and the formation of kidney stones. However, pinto beans contain a slightly more carbs and a higher fat content than black beans, attributed mainly to their high starch content.Ĭompared to other foods, black and pinto beans are virtually fat free.īoth beans contain a naturally occurring chemical called purines. Both offer a lot of protein and fiber in a package with a similar number of calories. Pinto and black beans stack up when it comes to nutrition per serving.
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