Brown beans (Pinto), dried
Brown beans (Pinto), dried
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Our dried brown bayo beans are an essential part of Mexican cuisine. They are cooked with spices such as epazote and used in sopes, tacos or as a side dish. The name bayo beans comes from the appearance of the beans. They are kidney-shaped with spots or stripes on the outside. Therefore, they are sometimes called "painted" or "spotted" beans.
Preparation: Soak in water for at least 1 hour. Then add to boiling, lightly salted water and cook for about an hour. The beans are done when they can be easily crushed.
Storage: Store in a dry place. Protect from sunlight.
Country of origin: Mexico
Ingredients: Quail beans
| nutrient | Quantity per 100 g |
|---|---|
| Calories (kcal) | 178 |
| Calories (kJ) | 752 |
| Fat (g) | 1.2 |
| - of which saturates | 0.1 |
| Carbohydrates (g) | 22 |
| - of which sugar | 3 |
| Protein (g) | 19.6 |
| Salt (g) | 0 |
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