Pinto Beans Porridge: Good Treat For The Skin

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PINTO beans is a highly nutritious dish, recommended to those wishing to follow a simple and healthy diet. Its use benefits the entire body, and especially the skin. 

  The most important factor to keep the skin and its attached structure in top condition is not beauty products but rather balanced diet and correct hygiene. Skin is much more than a wrapper to the body. It is a protecting and excreting organ. To keep skin, hair and nails in good condition, it is necessary to follow a balanced diet, especially in regards to consuming foods that are rich in protein, vitamins, minerals (iron), and essential fatty acids. 

  Niacin and pantothenic acids found in beans, as well as beta-carotene found in pumpkin, carrots, and other vegetables are essential to the health of the skin and helps in prevention of eczema, dry skin, skin atrophy (a condition in which the upper layers of skin get thin), chapping (cracked, rough skin) and other skin maladies.     

  Beans fibre reduces cholesterol and helps prevent heart disease, constipation (a condition in which there is difficulty in emptying the bowels, usually associated with hardened faeces) and obesity (excess body fat). 

  During pregnancy it is important to increase intake of beans to help prevent birth defects, premature birth, abnormalities in new born babies and miscarriages as it is good source of iron and folate. Take beans porridge today and enjoy all its health benefits.

Ingredients         Quantities 

Pinto beans           400g

Pumpkin               250g

Carrots                  2 medium

Onion                    1 medium size

Tomato                  1 medium size

Dry sweet pepper   

(tatashe)                 1

Garlic                     1 bulb

Sweet paprika         ½

Olive oil                 3 tablespoons

Laurel leaves          2 leaves

Method of preparation

Soak beans overnight in cold water or for one hour if hot water is used.

Peel, wash, and chop the pumpkin carrot, and tomato.

Peel the garlic and the onions; do not chop them.

Drain and rinse the beans. Heat a pot with water and salt, and add the beans.

At boiling point, reduce heat and simmer.

When the beans begin to soften, add the vegetable, laurel leaves, sweet pepper, paprika, and oil.

To avoid the beans from being crushed, do not stir with a spoon, but rather shake the pot gently, holding onto the handles.

Cook until is done and then remove from fire and serve.

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