What Are Pinto Beans and Why Should You Start Sprouting Them?
Pinto beans are a type of legume that is rich in protein and fiber, low in fat and packed with antioxidants. They are a popular food choice for vegetarians and can be used as a replacement for meat in many dishes. In terms of sprouting, pinto beans are the perfect choice due to their availability, ease of sprouting and the fact they can be stored for long periods of time in their dry, uncooked form. Since sprouts are a great source of nutrition, starting out with pinto beans is a great way for households to add a healthful addition to their daily meals.
What Are Sprouts Exactly?
Sprouts, in simple terms, are the baby forms of edible plants. Beans and edible grains can both be sprouted from their nutrient-laden seeds. They are grown by exposing the moistened seeds to the warmth and humidity of the environment. After a few days, you will begin to see the small leaves and shoots starting to form. As the sprouts mature, their nutrition levels increase, due to the large increase in the vitamins and minerals the sprouts have absorbed from the seed, as well as their small size which makes them easier to digest.
The Benefits of Eating Sprouts
Sprouts are incredibly healthy, and can add a lot of goodness to your diet. They are packed with vitamins, minerals, dietary fiber and essential fatty acids, contain fewer calories than most vegetables and are a good source of plant-based protein. Additionally, due to their high levels of plant enzymes, eating sprouts may help with digestion. They can be eaten raw or lightly cooked, in salads, on sandwiches, in side dishes, and in soups.
As for pinto beans, nutritionally speaking, a one-cup serving of cooked pinto beans will provide you with the following:
• 220 calories
• 15 grams of protein
• 45 grams of carbohydrates
• 15 grams of dietary fiber
• 0.3 grams of fat
• 2.2 milligrams of iron
• 498 milligrams of potassium
• 140 milligrams of calcium
• 64 milligrams of magnesium
• 2.8 milligrams of zinc
• 1,008 milligrams of sodium
• 0.13 milligrams of vitamin C
• 32 milligrams of vitamin A
• 0.4 micrograms of folate
• 16 milligrams of thiamin
• 857 milligrams of phosphorus
Pinto Bean Sprouting Process
Now let’s take a closer look at the sprouting process for pinto beans:
• Begin by purchasing quality, organic pinto beans, preferably from a bulk section of a health food store.
• Rinse the beans to remove any dirt or debris.
• Place the beans in a bowl and cover them with warm water. Allow them to soak overnight.
• Drain the soaking water and spread the beans in a single layer in a dark, dry place.
• Rinse and drain the beans twice a day while they are sprouting.
• After three to five days the white sprouts should begin to appear.
• Once the sprouts reach one to two inches in length, you can consume them raw or lightly cooked.
• You can also store the sprouts in the refrigerator for up to a week.
Sprouting is a great way to increase the nutritional power of many types of beans and grains, and pinto beans are no exception. With a combination of their great taste, high levels of nutrition and their ease of sprouting, pinto beans make an ideal choice for a healthy addition to any diet. So, if you’re looking for a delicious and nutritious way to enjoy beans in your home kitchen, give sprouting pinto beans a try!
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.
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 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.
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.
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.
|Vitamin C||0.0217 grams|
|Vitamin B1||0.23 mg|
|Vitamin B2||0.18 mg|
|Vitamin B3||0.00228 grams|
|Vitamin B5||0.74 mg|
|Vitamin B6||0.17 mg|
|Vitamin B9||0.118 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||0.682 grams|
|Glutamic Acid||0.64 grams|
|Total Sugars||0.131141 grams||
|Palmitic acid (16:0)||0.1 grams||
|Stearic acid (18:0)||0.01 grams||
|Total Saturated fatty acids:||0.11 g|
|Oleic acid (18:1)||0.07 grams||
|Total Monounsaturated fatty acids:||0.07 g|
|Linolenic acid (18:3)||0.33 grams||
|Linoleic acid (18:2)||0.19 grams||
|Total Polyunsaturated fatty acids:||0.52 g|