Pink Beans, Dry

Pink beans are small, pale, pinkish-brown colored, oval-shaped beans, popular in the Western United States and the Caribbean. They are commonly referred to as Chili beans. These pinkish brown beans have a smooth, meaty, and almost powdery texture, and a semi-sweet, delicate taste.

The pink bean is most often used for soups, salads, stews, rice dishes, and chili. Great for homemade re fried beans, Used in Santa Maria-style barbecue dishes and Old West recipes, popular in Caribbean countries and Puerto Rico.

Water: 3 Cups of water / Cup of Bean, Prep Time: 50-60 Min.
Yield: 2 2/3 cups of cooked beans / Cup of dry beans

Benefit: Pink beans are a very nutritious and low-fat food, containing only 149 calories .and 0.5 grams of fat per 3 ounces (100 grams). High in protein, these beans are a good choice for vegetarians, or anyone trying to increase protein intake. They are also a good source of potassium, phosphorous, magnesium, iron, and calcium.

Cooking Recipe: Rinse 1 cup of dry beans thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 4 to 8 hours or overnight at room temperature. Drain and rinse well and put in a saucepan. Cook beans by adding 4 cups of fresh cold water to the pan or covering beans with 2″ of water. Place the saucepan on stove and bring to a boil with lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to 60 minutes, or until tender.