Mexican food frequently involves beans, whether they are black beans or pinto beans. Many people have their opinion on the various beans and have their own preferences. Though some people appreciate both, many people prefer consuming the bean that offers the most nutritional value. Today, we at Eddie’s Mexican Restaurant would like to discuss pinto versus black beans.
Nutrition of Black & Pinto Beans
When it comes to nutrition per serving, pinto and black beans stack up. In a package with a similar number of calories, both offer a lot of protein and fiber. Attributed mainly to their high starch content, however, pinto beans contain slightly more carbs and a higher fat content than black beans. Black and pinto beans are virtually fat free when compared to other foods.
Are Pinto & Black Beans High in Purines?
Purines is a naturally occurring chemical in both beans. Potentially leading to gout and the formation of kidney stones, research has shown that purines cause an excess of uric acid in humans. Pinto beans are a low purine bean while black beans have been utilized as part of a treatment plan for gout in Taiwan for decades.
Cooking Black & Pinto Beans
For approximately three cups, dry pinto and black beans require at least one hour of boiling. However, beans soaked for 6-8 hours reduces the overall cooking time. Before serving, canned beans are precooked and often only require reheating.
Pinto VS Black Beans Taste
From salads and soup to rice, cooked black or pinto beans add flavor and bulk to virtually any dish. Each bean, however, is tied to a signature ethnic dish.
Pinto beans are used most often in Mexican-style cuisine throughout America. Used in dips and to fill burritos and other wraps, you may recognize these beans in their mashed form as refried bean. Also, in Brazil, pintos are also a staple along with meat and rice. Almost all of Latin America, and many Hispanic enclaves in the United States include black beans as a staple. In several regions of Brazil, black beans are a very popular bean and is used in the national dish, feijoada. There are many other dishes that call for black beans as well.
Texture of Black & Pinto Beans
Especially for those who want to experiment with cooking, texture is one important distinction between the two beans.
Being slightly smaller, and having a firm, al dente texture, black beans have a firmer texture and commonly used in soups, because they can stand up to high temperatures and resist moisture that might turn other beans mushy. Black beans are often described having a similar texture as mushroom texture. Pinto beans are excellent for mashing and do have a similar texture to that of a boiled potato.
Pinto & Black Bean Plant Origin
Though they are essentially plants that offer beans as fruit, both pinto and black beans come from leguminous plants. Similar plants produce edibles like peanuts, tamarind, and lentils. Though you could use dried or fresh beans as seeds if you intend to grow beans in your garden, the beans essentially define the plant they come from.
Geographic Origin of Black & Pinto Beans
Used extensively by indigenous populations there, the black bean originated in Central and South America. During the 15th century by Spanish explorers, the bean was transported to Europe. Being eaten as long ago as 300 BCE in Brazil, the pinto bean also originated in Peru. Migrating indigenous tribes took the pinto as far north as Colorado. Pinto beans are the most popular bean in Mexico and North America and are a staple.
Etymology of Pinto & Black Beans
Named for the signature color, black beans do not change when cooked. Referring to the bean’s brown-with-spots appearance “pinto” means painted in Spanish. The pinto only appears this way when dry and uncooked, however.