The beans are ½ inch (1 cm) long, somewhat longer than many other beans.
About one-half of the bean is ivory-coloured; the rest will be covered or speckled in purple. Sometimes the purple is so dark it is almost black.
The Appaloosa Bean has a mild flavour, and a firm texture, holding its shape when cooked. They are slightly more firm and meaty-tasting than Pintos when cooked.
When very young, the pods can be eaten as a fresh green bean.
Some people equate this with Anasazi, but it’s actually a different bean. The Appaloosa Bean is not the same as “New Mexican Appaloosa.”
Cooking Tips
Appaloosa Beans are good in chiles, refried beans, casseroles, soups, stews.
Cook unsoaked as for Pinto Beans, or simmer soaked beans for 50 to 60 minutes.
Substitutes
Pinto beans, black beans, kidney beans.
 |
|
Amount
|
| Calories | |
80
|
| Fat | |
0 g
|
| Carbohydrate | |
24 g
|
| Fibre | |
15 g
|
| Protein | |
9 g
|
| Calcium | |
170 mg
|
| Iron | |
1.8 mg
|
Equivalents
1 cup dried = 2 ½ cups cooked
¼ cup uncooked = 1 ½ oz = 45 g
1 pound dried = 450 g dried = 4 to 5 cups, cooked
History Notes
Appaloosa Beans are a hybrid springing from Pinto Beans. Like Pinto, they are related to Kidney Beans.
They were developed in the Palouse region of America, which today is part of eastern Washington State and Northern Idaho.
Language Notes
Appaloosa Beans are thought to resemble the markings on Appaloosa ponies; thus the name.