Types of Beans and Rice!

Pinto Beans

Medium ovals; mottled beige and brown color; earthy flavor and powdery texture. A favorite for chili, refried beans and in other Mexican-American dishes. Distinguished for its succulent flavor and dappled, bicolor appearance. If unavailable, substitute with pink beans. Pintos tend to be mushier when cooked, than pink or red beans.
Cooking Time: 1¹⁄₂ to 2 hours.
Comments: Closely related to red kidney beans; when cooked, lose mottling and turn brown.
Uses: Most often used in refried beans; great for Tex-Mex and Mexican bean dishes.

Nutrition Facts

Serving Size: 1 Cup Cooked

Amount per Serving

Calories 235

Calories from Fat 9.0

% Daily Value *

Total Fat 1g

1%

Saturated Fat

0%

Cholesterol

0%

Sodium 20mg

0%

Total Carbohydrate 44g

14%

Dietary Fiber 15g

60%

Sugars 4g

 

Protein 14g

28%

Est. Percent of Calories from:

Fat

3.7%

Carbs

73%

Protein

23.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more: http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/pinto-beans-dry-cooked-in-water/#ixzz1fnaH8GkF