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 con carne. Great for homemade refried beans, Used in Santa Maria-style barbecue dishes and Old West recipes, Popular in Caribbean countries and Puerto Rico. Pink Beans can really hold spices, making them great for Mexican meals. Water : 3 Cups of water / Cup of Bean, Prep Time: 50-60 Min. Yield: 2 2/3 cups of cooked beans / Cup ofdry beans
Cooking Recipe: Rinse thoroughly 1cup of dry bean 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 them in a saucepan. Cook beans by adding 4 cups of fresh cold water to the soaked bean or covering beans with 2" of water, place the saucepan on stove and bring to a boil with a 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
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.