Pink Bean
Phaseolus vulgarisClinical Encyclopedia
Pink Bean provides 127 kcal, 8.7g of protein, 22.8g of carbohydrates, and 7.5g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Pink beans are a variety of common beans known for their soft texture and sweet flavor. They are rich in protein, fiber, and essential nutrients, making them a nutritious addition to various dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Soak dried pink beans overnight before cooking to reduce cooking time and improve digestibility. They can be boiled, added to soups, or mashed for spreads.
Smart Selection & Storage
Choose pink beans that are uniform in color and free from blemishes or cracks. They should feel firm and not have any signs of moisture.
Store dried pink beans in an airtight container in a cool, dark place. Cooked beans can be refrigerated for up to a week or frozen for longer storage.
Myths vs Realities
Healthy Recipes
Pink Bean and Quinoa Salad
A refreshing salad combining protein-rich pink beans and quinoa, topped with a zesty lemon vinaigrette.
- 1 cup cooked pink beans
- 1 cup cooked quinoa
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes halved
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine cooked pink beans, quinoa, cucumber, cherry tomatoes, and parsley.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad, toss gently, and serve chilled.
Spicy Pink Bean Tacos
Flavorful tacos filled with spiced pink beans, avocado, and fresh veggies for a healthy twist.
- 1 cup cooked pink beans
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 corn tortillas
- 1 avocado sliced
- 1/2 cup shredded lettuce
- 1/4 cup diced red onion
- Lime wedges for serving
- 1. In a skillet, heat the cooked pink beans with chili powder and cumin until warmed through.
- 2. Warm the corn tortillas in a separate pan or microwave.
- 3. Assemble tacos by placing spiced beans, avocado, lettuce, and onion on tortillas, and serve with lime wedges.
Pink Bean Soup with Spinach
A hearty and nutritious soup featuring pink beans and fresh spinach, perfect for a cozy meal.
- 1 cup cooked pink beans
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a large pot, sauté onion and garlic until translucent.
- 2. Add vegetable broth, cooked pink beans, thyme, salt, and pepper; bring to a boil.
- 3. Stir in spinach and simmer for 5 minutes before serving.
Pink Bean and Sweet Potato Hash
A nutritious breakfast hash featuring roasted sweet potatoes and pink beans, topped with a fried egg.
- 1 cup cooked pink beans
- 1 medium sweet potato diced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 eggs
- Fresh cilantro for garnish
- 1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, salt, and pepper, then roast for 25 minutes.
- 2. In a skillet, combine roasted sweet potatoes and pink beans, cooking until heated through.
- 3. Fry eggs to desired doneness and serve on top of the hash, garnished with cilantro.
Pink Bean Burgers
Delicious and protein-packed pink bean burgers, perfect for grilling or pan-frying.
- 1 cup cooked pink beans
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1 clove garlic minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, mash the pink beans and mix in breadcrumbs, onion, garlic, cumin, salt, and pepper.
- 2. Form mixture into patties and refrigerate for 30 minutes.
- 3. Heat olive oil in a skillet and cook patties on both sides until golden brown.
Pink Bean Stir-Fry
A vibrant stir-fry featuring pink beans and colorful vegetables, tossed in a light soy sauce.
- 1 cup cooked pink beans
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sesame seeds for garnish
- 1. In a large skillet, heat sesame oil over medium heat and add bell pepper, broccoli, and carrot; stir-fry for 5 minutes.
- 2. Add cooked pink beans and soy sauce, cooking for an additional 3 minutes.
- 3. Serve hot, garnished with sesame seeds.
Pink Bean and Avocado Toast
A trendy and nutritious avocado toast topped with creamy pink beans for added protein.
- 2 slices whole-grain bread
- 1 ripe avocado
- 1/2 cup cooked pink beans
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Toast the whole-grain bread slices until golden brown.
- 2. In a bowl, mash avocado with lemon juice, salt, and pepper.
- 3. Spread the avocado mixture on toast, top with pink beans, and sprinkle with red pepper flakes.
Pink Bean and Vegetable Curry
A fragrant curry made with pink beans and seasonal vegetables, served over brown rice.
- 1 cup cooked pink beans
- 1 can coconut milk
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- 2 cups cooked brown rice
- 1. In a pot, heat olive oil and add mixed vegetables, cooking until tender.
- 2. Stir in cooked pink beans, coconut milk, curry powder, and salt; simmer for 10 minutes.
- 3. Serve curry over cooked brown rice.
Pink Bean and Zucchini Fritters
Crispy fritters made with pink beans and zucchini, perfect as a snack or appetizer.
- 1 cup cooked pink beans
- 1 medium zucchini grated
- 1/2 cup flour
- 1 egg beaten
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, combine mashed pink beans, grated zucchini, flour, egg, garlic powder, salt, and pepper.
- 2. Form mixture into small patties.
- 3. Heat olive oil in a skillet and fry fritters until golden brown on both sides.
Pink Bean and Corn Salad
A vibrant salad featuring pink beans and sweet corn, tossed in a tangy lime dressing.
- 1 cup cooked pink beans
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1. In a large bowl, combine cooked pink beans, corn, bell pepper, and cilantro.
- 2. In a small bowl, whisk together lime juice, salt, and pepper.
- 3. Drizzle dressing over salad, toss gently, and serve chilled.
Frequently Asked Questions (FAQ)
What are pink beans?
Pink beans are a variety of common beans known for their pink color and creamy texture when cooked.
How do I cook pink beans?
Soak them overnight, then boil for about 1-1.5 hours until tender.
Are pink beans healthy?
Yes, they are high in protein, fiber, and essential nutrients, making them a healthy food choice.
Can I eat pink beans raw?
No, raw pink beans contain toxins that can be harmful; they must be cooked thoroughly.
What dishes can I make with pink beans?
They can be used in soups, stews, salads, or as a filling for tacos and burritos.
How should I store pink beans?
Store dried pink beans in a cool, dry place in an airtight container to maintain freshness.
Do pink beans have gluten?
No, pink beans are naturally gluten-free.
How can I incorporate pink beans into my diet?
Add them to salads, soups, or use them as a meat substitute in various recipes.