Pinto Beans Sprouts

Introduction

Pinto beans are among the most popular and widely grown legumes in the world, accounting for over 61% of all legumes broken down into four classes. Pinto beans are adored for their flavour and texture and they can be enjoyed in many different dishes; however, many don’t realise just how much work goes into getting those marvellous pinto beans to the dinner plate. This blog post will focus on the fascinating journey of our beans, from seed to sprout, and finally to the dinner plate.

Seed Selection

The road begins with selecting the correct beans. To ensure only the highest quality beans are chosen, most industry professionals opt to only use beans that are certified, meaning the bean meets certain criteria to achieve 'certified-pinto' status.

The selection process starts with a rigorous inspection that checks if the bean displays any blemishes and whether or not it is the correct size and shape. The beans are then put through a colour grading process, where they are sorted into categories based on their colour, size and shape. This colour grading system is important, as different colour beans take longer or shorter times to cook. Once the colour-grading process is complete, the beans are once again sifted and examined to ensure there are no broken beans or unwanted rocks in the mix. After all this, the beans deemed to be of good quality are then further cleaned and tested for bacteria, and finally stored.

Soaking The Beans

Once the selection process is complete, the beans are taken to their soaking tank, where they are submerged in water and allowed to sit for a minimum of 12 hours. During this time, enzymes and acid get to work breaking down the tough outer shell of the bean, allowing for greater water absorption and making them easier to digest.

At this stage, the beans can become infected and so vigilance is key; after the soaking has finished, all remaining water is carefully drained out and the beans are once again heavily inspected for any signs of contamination. If the beans pass this crucial inspection, they are now ready for the next step.

Sprouting

Sprouting is an essential part of the pinto beans’ journey, allowing them to become easier to digest and lending to their unique flavour and texture profile. Furthermore, the process helps to unlock nutrients and vitamins, making them much more beneficial as a food source.

There exists a wide range of methods used to sprout beans; some sprout in a closed container, while others use plastic trays to perform the job. Regardless of the method chosen, the beans must be placed on a layer of porous material to ensure the roots properly receive all the right nutrients. Adequate water must also be provided, and the beans should be placed in an environment with a stable temperature. Generally, the temperature should not reach higher than 80 degrees Fahrenheit or lower than 59 degrees Fahrenheit.

When the beans are placed in this type of environment, the air supply serves to activate the germination process. At this stage, the beans swell, and small white and yellow sprouts appear at the top, which is a sure sign that the process is successfully underway. When the sprouts reach the desired length, they are carefully cut off and the sprouts are returned to their containers, where they are kept moist until ready for harvest.

Harvesting

Once the sprouts are at the desired size, it’s time for harvesting to begin. To do this, the sprouts are first carefully removed from their container and placed on a harvesting table. Then, a team of workers carefully examine the sprouts to ensure each one is of good quality.

Once the examination is complete, the sprouts are thoroughly washed and cleaned. Then, they are cut off the bean’s root and placed into crates of ice-cooled water. This helps them to retain their freshness and flavour. The sprouts are then sent off to market.

Storage and Distribution

Once the sprouts arrive at their destination, they must be carefully stored in the right kind of environment. Most of the time, this means in temperatures between 32 and 41 degrees Fahrenheit. If the sprouts are not stored correctly, they can spoil quickly, leading to significant losses.

Once the storage protocols have been established, the sprouts must be distributed. This process can vary from place to place, depending on the scale and scope of the business. In larger operations, the sprouts will be placed in standardized containers and then transported on refrigerated trucks. In smaller operations, they may be delivered directly to the customer's doorstep.

Preparation For Consumption

Once the sprouts arrive at their final destination, whether it is a grocery store, restaurant, or private home, it is time for them to be prepared for consumption. Depending on the recipe, the sprouts can be steamed, boiled, or fried to bring out their flavour and texture. It is also important to be sure that the sprouts are cooked all the way through, as undercooked sprouts can lead to stomach issues.

Once the sprouts are fully cooked, they are then ready to be served. The sprouts can be eaten alone, or served as part of a more comprehensive dish; whatever way you choose to enjoy them, it’s guaranteed to be delicious.

Conclusion

From seed selection to their final preparation, the journey of the pinto bean is long and complex. Every step of the way requires a great deal of care and consideration, to ensure only the best available beans get to our dinner plates. By following these steps, you can ensure that you are always enjoying the freshest, most flavourful pinto beans around.