In the US, pinto beans are the most widely consumed dried beans. They are a type of common bean, Phaseolus vulgaris, a staple in Mexican cooking. When dried, pinto beans are beige with reddish-brown dots; however, they turn a solid light brown or pale pink color when cooked. They are easy to make and have an earthy, almost nutty flavor. Regularly, they are either consumed whole or mashed.
Pinto beans are soft, flavorful, and simple to make in the slow cooker. After finding too many hard, uncooked beans after cooking in a saucepan on the stove, we invented this fantastic crockpot recipe. There’s nothing more convenient than a slow cooker supper that you can set and forget. And just when you think things can’t get any better.
How about a hearty prepare-ahead meal that will quickly become your new favorite comfort food All you take is a package of dry pinto beans to get started. These pinto beans in the slow cooker are simple to prepare.
The calories in La Preferida Pinto Beans in Water are low for such a low-calorie dish, 126 grams contain 120 calories. Because of their high fiber content and thiamine level, these beans are a fantastic source of energy for your body. Magnesium, iron, and calcium are just a few of the minerals they give. Cholesterol, fat, salt, and fiber are absent from these healthy legumes.
La Preferida Pinto Beans are low in calories and high in fiber and other essential vitamins and minerals.
