Pinto Beans Recipe and Nutrition
This is the first time I am buying and cooking pinto beans. I eat them outside of my home at Chipotle , but I guess I never liked them enough to purchase them. Let me tell you, the recipe I used made them delicious. I had to stop myself from polishing off my lunch for the entire week today. From the extensive research I conducted, pinto beans are second to garbanzo/chickpeas in their nutritional content: cholesterol-free, gluten-free, fat-free, sugar-free, and high in fiber. Some people make them too watery. That I dislike. I like them soft but close to each other instead of swimming in the pool of water. I prefer to add water if/when they get too close to each other. I theorize that people want to expand them by adding too much water to make them last or spread. How to Cook : As usual, I soak beans overnight and rinse. These are the ingredients that made my pinto beans tasty: black pepper, curry, Maggi cube, parsley, olive oil, crushed red pepper, turmeric, no salt, and