Each bean, however, is tied to a signature ethnic dish. Pinto VS Black Beans Tasteįrom salads and soup to rice, cooked black or pinto beans add flavor and bulk to virtually any dish. Before serving, canned beans are precooked and often only require reheating. However, beans soaked for 6-8 hours reduces the overall cooking time. Cooking Black & Pinto Beansįor approximately three cups, dry pinto and black beans require at least one hour of boiling. 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. Potentially leading to gout and the formation of kidney stones, research has shown that purines cause an excess of uric acid in humans. Purines is a naturally occurring chemical in both beans. Black and pinto beans are virtually fat free when compared to other foods. Attributed mainly to their high starch content, however, pinto beans contain slightly more carbs and a higher fat content than black beans. In a package with a similar number of calories, both offer a lot of protein and fiber. When it comes to nutrition per serving, pinto and black beans stack up. Today, we at Eddie’s Mexican Restaurant would like to discuss pinto versus black beans. Though some people appreciate both, many people prefer consuming the bean that offers the most nutritional value. Many people have their opinion on the various beans and have their own preferences. Mexican food frequently involves beans, whether they are black beans or pinto beans.
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