Appaloosa Beans
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. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in this website 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.
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