John Myers
Origin
Quail beans, also known as pinto beans, are a subspecies of the garden bean and are therefore a legume. They are sold dry. Quail beans owe their name to their red-brown speckled appearance, which is reminiscent of quail eggs.
Season
The dried quail bean kernels are available all year round.
Taste
Quail beans have a very mild taste that combines well with other foods.
Use
Before cooking, quail beans should be soaked in water overnight. The cooking time is then about 30 minutes. Longer soaking times shorten the cooking time. When cooked, quail beans acquire a mealy core, but retain their shape. That is why they are particularly popular for salads. They are also used in soups and stews. The Mexicans make “frijoles refritos” from quail beans. The bean puree serves as a dip and side dish for various dishes.
Storage
Quail beans can be stored in their original packaging or, once opened, in a screw-top jar.
Durability
If stored airtight and dry, quail beans will keep for up to a year.
Nutritional value/active ingredients
Legumes such as quail beans provide an average of 278 kcal/ 1162 kJ per 100g, 22g valuable vegetable protein, 41g carbohydrates, 1.4g fat, and lots of fiber. They also contain niacin, which belongs to the B vitamins, pantothenic acid, biotin, plenty of folic acid and lots of potassium, magnesium, lots of phosphorus, zinc, manganese, copper and iron. Niacin contributes to the normal functioning of the nervous system, pantothenic acid to a reduction in tiredness and fatigue, and biotin, as well as zinc, to the maintenance of normal skin. Potassium is responsible for maintaining normal blood pressure, magnesium, phosphorus, and manganese ensure normal energy metabolism. Copper contributes to normal iron transport in the body and iron and folate to normal blood formation.
