Appaloosa beans absorb flavor well and have a slightly meaty taste.
The appaloosa bean takes its name from the appaloosa horse, because they have similar
colored markings. Thin and oval, this small bean has a white background that is covered with
patches of purplish-maroon at one end and beige or brown at the other. Appaloosas absorb
flavors well and have a slightly more meaty taste than pintos.
Varieties
Appaloosas are related to
pinto beans. Sometimes these beans are called Red Appaloosa; however, other bean varieties
have also been known to borrow the same title, like the New Mexican Appaloosa, which is
actually a different variety of bean.
Buying and storing tips
When buying appaloosas, as with all other dried beans, look for
uniform, bright-looking skins. Store the beans in a sealed glass or ceramic container.
Availability
Dried appaloosa beans are available from specialty grocers and
well-stocked natural food stores.
Preparation, uses, and tips
Prepare appaloosa beans in the same ways as pinto beans. After a
preliminary soaking, they can be either slow-cooked or pressure-cooked. 1 cup of dried
appaloosas makes approximately 2 1/2 cups of cooked beans. Since they’re especially
tasty in southwestern or Mexican cookery, try them in chili or stews.
Nutritional Highlights
Appaloosa beans, 1/4 cup (44g)
Calories: 80
Protein: 9g
Carbohydrate: 24g
Total Fat: 0.0g
Fiber: 15g
*Good source of: Calcium (170mg), and Iron (1.8mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.
Copyright © 2002 Healthnotes, Inc. All rights
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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