Pinto Beans Chawal
Pinto beans are one of the several varieties of common bean, Phaseolus vulgaris mostly used in Mexican cuisine these are most popular dried beans in US. There are number of different verities of pinto beans available in the market. Over 400 variety beans are available throughout the world.
In India pinto beans are among one of the famous foods especially in Northern parts of the country. These are as famous as Rajma available in various types. Pinto beans are called as Chitri Waale Rajma/Chitra Rajma/Danda Sem referring to the colour of seed coat.
Bean is the seed of flowering plant family Fabaceae. Cooked in many ways like baking frying and boiling these are mostly consumed in local diets and salads.
Pinto beans are great source of protein and fibre which are commonly eaten foods in the world.
I use the method of soaking beans overnight and sprouting them before cooking my dishes for almost every variety of beans. They come out soft and Aromatic. Which are easy to digest and healthy.
My way cooking pinto beans is easy and time saving.
Here I am presenting my recipe with step by step instructions and illustrations to make you easy to learn and cook, you can prepare this dish without sprouting them.
Soak beans for 7 to 8 hours or overnight. Soaked beans helps to remove indigestible sugars that cause flatulence which makes them soft and reduces the time to cook fast.
Pinto beans are healthy and nutritious, tastes good when served hot right from the stove to plate with a ladle of ghee/clarified butter accomplished with plain hot rice.
A perfect lunch bowl which is loaded with full of proteins nutrients and carbohydrates which keeps you energised throughout the day.
- Cuisine – Indian
- Recipe – Lunch/Dinner
- Type – Curry
- Preparation time – 10 minutes
- Cooking time – 20 minutes
- Total time – 30 minutes
- Servings – 3-4
Video Recipe of Pinto Beans Chawal
- Pinto beans – 1 cup (sprouted)
- Onions – 1 cup (chopped)
- Tomatoes – 1 cup(chopped)
- Garlic – 3 to 5 pods
- Ginger – 1” piece
- Green chillies – 2
- Curry leaves and coriander leaves
- Peanut oil – 2 tsp
- Star anise – 1
- Clove – 1
- Cinnamon –
- Red chilli powder – 1 tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Garam masala – ½ tsp
- Salt – 1 tsp or as per requirement
In a pressure cooker boil sprouted pinto beans (Minimum 3 whistles) strain them and keep aside.
Collect the strained water separately to use in further process.
Heat ground nut oil for few seconds in a curry pan /kadai.
Splutter cumin seeds and coriander seeds. Add spices ginger garlic and chopped green chilli’s sauté for a minute.
Add chopped onions into the tempering spice mix and fry for 5 minutes or until onions get transparent.
Now add finely chopped tomatoes then cook for ten minutes in a low flame until tomatoes become soft and well cooked.
Add turmeric powder red chilli powder and salt into the pan mix all together,cook for a minute.
.Now add boiled and strained sprouted pinto beans into the kadai/pan mix well and cook for five minutes.
Give a nice mix with all the ingredients, then pour in boiled water which was kept aside, cook for a minute.
Close the pan with a lid, cook for five to six minutes or until the preparation becomes semi liquid in consistency.
Open the lid after 5 minutes, check the consistency of pinto beans curry ,add Garam masala powder of your choice, give a quick gentle mix, cook for two more minutes.
Dish out in a serving bowl,garnish with coriander leaves, serve hot with cooked white Rice/Chawal with a spoonful of cow ghee/clarified butter.
- Soak beans at least 7 to 8 hours before sprouting.
- Boil beans in a pressure cooker before the process.
- Don’t overcook beans as it tends to become soft.
- Prefer to cook in a low flame.
Health benefits of Pinto Beans
- Pinto beans are rich in vitamins minerals proteins fibre and Anti-oxidant’s
- It contains plenty of iron magnesium potassium thiamine and phosphorous
- Consuming pinto beans helps to improve blood sugar regulations
- Helps to lower blood pressure and cholesterol.
- Helps in weight loss