- Is it necessary to soak pinto beans prior to cooking?
- I have heard there are different methods of “soaking” beans. Could you please tell me what they are?
- How many cups of beans are in a pound?
- What is meant by “sorting” the beans as in the directions?
- Can I store Casserole Pinto Beans in the refrigerator?
- I have been told to discard the soak water instead of cooking with it. Is this what you would recommend?
- I love beans but every time I eat them I suffer from gas. Is there any way to overcome this?
- How long will Casserole pinto beans keep after being cooked?
- I have heard that Pinto Beans sell better than all other beans combined. Is this true?
- How are Casserole Pinto Beans produced?
- Why do Casserole Pinto Beans cook so much faster than other brands?
- Where are dry beans grown?
- Are dry beans more popular in some regions than others?
- Who eat the majority of pinto beans grown in the United States?
- Where does the name "Pinto" come from?
- I have extremely hard water. Does this change times when cooking pinto beans?
- Can I cook pinto beans in the microwave?
- I love cooking in my crockpot! Can I cook beans this way?
- Some recipes call for salt during cooking and other so not. Should I add or not add salt?
- Should I keep water boiling when cooking beans?
- How do you know when pinto beans are cooked?
Soaking is not a necessary step prior to cooking. The purpose of soaking is to begin hydration thereby reducing cooking time. Casserole brand pinto beans will cook fully within 2 to 2 1/2 hours without soaking.
I have heard there are different methods of “soaking” beans. Could you please tell me what they are?
There are many variations, names and times for soaking beans. Following are some samples.
Overnight soak - Cover the beans with cold water and soak for 8 hours or overnight.
Slow soak - Place beans in large cooking pot. Add 10 cups of water for every 2 cups of beans. Boil for 3 to 4 minutes. Cover and remove from heat. Soak for 4 to 6 hours.
Fast soak - Place beans in large cooking pot. Add 10 cups of water for every 2 cups of beans. Boil for 3 to 4 minutes. Cover and remove from heat. Soak for 1 hour and then cook.
Following are some helpful guidelines when cooking and measuring with Casserole Pinto Beans.
A pound of dry beans measures 2 cups uncooked.
A pound of dry beans yields 6 cups cooked, drained.
A cup of dry beans yields 3 cups cooked, drained.
Sorting means to pick over the beans prior to cooking. You look for dirt clods, small rocks, beans with holes or splits, badly shaped or wrinkled beans and those that are discolored. These should all be removed before cooking. With Casserole brand pinto beans this step is practically completed for you!
We would not recommend this method for storage. Dry beans will keep almost indefinitely if stored at room temperature in airtight covered containers. It’s best to store in the darkness of a cabinet or in subdued light. Keep completely away from florescent lights as they will rapidly turn the beans red. If stored incorrectly, the beans may absorb water and spoil before you have a chance to use them.
There are two schools of thought on this matter. You should decide and use the one that works best for you. Some water soluble minerals and vitamins will be removed if you discard the soak water which is why many chefs believe it is more nutritional to cook with it. Bacteria that are normally found in our digestive tracts react to the raffinose-type oligosaccharides or sugars in beans causing flatulence or the discomfort of gas in some people. These chemical compounds are water soluble and will be partially removed if the bean soak water is discarded.
Yes, the best way is to eat more beans! Flatulence or intestinal gas may be experienced while your body adjusts to the added fiber in your diet. Following are some suggestions that may help! Eat beans regularly, gradually increasing them in your diet. Avoid eating other gas producing vegetables such as Brussels sprouts, cabbage, cauliflower, and broccoli with beans. Increase fluid intake as you increase fiber in your diet. Use a digestive enzyme, such as Beano. Discard soaking water before cooking in fresh water. This will help to partially remove certain chemical compounds that can cause gas in some people.
Cooked pinto beans may be refrigerated, in an airtight container, for up to 5 days. They may be frozen for up to 6 months.
According to the USDA, the leading varieties of beans for 2002-2004 were: Pinto (45%), Navy (14%), Black (9%), and Great Northern (7%).
Pinto beans are an annual crop. They are planted in the spring. During the growing season the bean plant develops small flowers. These flowers give way to pods, within which the beans begin to form. When they are mature, the plants are cut off at the root and raked into windrows to dry for seven to 10 days. Bean harvesters pick up the plants, pods, and beans, threshing out everything except the bean seeds which are escalated into a truck. The beans are cleaned at a storage facility and then sent in railcars to Lubbock, Texas, to Russell E. Womack’s packaging plant. Here the process of cleaning the “Casserole Way” begins.
Russell E. Womack, Inc. only packs the highest quality pinto beans. We endeavor to always use new crop beans and don't participate in the industries practice of blending different crop years.
Dry beans are grown in at least 40 states with commercial-scale production in 18 states. North Dakota is the leading producer of dry beans with one-third of national output. Michigan, Nebraska, Minnesota, and Idaho round out the top five states.
Dry beans enjoy the greatest popularity in western and southern parts of the country.
On any given day, nearly 14 percent of the U.S. population consumes dry edible beans. About three-fourths of all dry beans are purchased at retail for home consumption.
"Pinto" in Spanish means "painted." Pinto beans are beige in color with reddish brown splashes of color. When cooked they lose their splashes of color turning a light pink.
Very hard water can lengthen cooking time because it contains an abundance of calcium and magnesium that can act like salt and interfere with the tenderizing process. Adding 1/8 teaspoon of baking soda per cup will help cooking time in extreme hard water. DO NOT use mor than 1/8 teaspoon of soda per cup or the beans will turn dark and mushy.
We do not recommend cooking beans in the microwave. Dry beans need to be simmered slowly in plenty of water to hydrate properly.
Yes, absolutely! Slow cooking is a great way to cook pinto beans. Cook them at the lowest setting all day until done.
Never add salt to cooking beans until they are tender. Salt toughens the seed coat and prevents water absorption.
Don't boil beans. Simmer gently over constant low heat. Hurrying the cooking process makes them less digestible.
Test by pressing with a fork to see if the pinto beans mashes easily. Or test a pinto beans against the roof of your mouth.