Appaloosa bean

The Appaloosa bean is a cultivar bean variety of the species Phaseolus vulgaris.

Appaloosa bean
Hybrid parentage	Phaseolus vulgaris
Origin	Washington (U.S. state)

Appaloosa Bean

<
Nutritional value per
Energy	0.745019 kJ (0.178064 kcal)
Carbohydrates	53 g
Dietary fiber	33 g
Fat	0 g
Minerals	Quantity %DV^†
Calcium	38% 378 mg
Iron	31% 4 mg
Units μg = micrograms • mg = milligrams IU = International units
^†Percentages are roughly approximated using US recommendations for adults. Source: http://www.cooksinfo.com/appaloosa-beans

Seed and plant characteristics

The Appaloosa Bean (Phaseolus vulgaris), plant grows up to 24 inches (60 cm) tall, with the beans about a half inch in length. The pods can be eaten as a fresh green bean.[1] Front portion of the bean is ivory colored; the other end is speckled with purple and mocha. The bean is named after the Appaloosa ponies of the Nez Perce tribe. The seed was cultivated near the Palouse River in Eastern Washington & Northern Idaho. With similarities to the pinto bean, some attribute the bean to like the New Mexican Appaloosa, which is actually a different variety of bean.[2][3]

Equivalents dry to cooked

• 1 cup dried = 2 1/2 cups cooked
• 1/4 cup uncooked = 1 1/2 oz = 45 g
• 1 pound dried = 450 g dried = 4 to 5 cups, cooked

Culinary use

The seed as the characteristics of having a mild flavor and firm texture, commonly used similar to that of kidney beans in chili, mash (refried bean), stews, casseroles and soup.

References

1. "Appaloosa Beans". Retrieved 22 November 2014.
2. "Appaloosa Beans (B02)". Archived from the original on 11 September 2016. Retrieved 22 November 2014.
3. "Appaloosa Bean". Glorious Beans. Archived from the original on 2014-11-29. Retrieved 2014-11-22.