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Pinto beans are a variety of common beans. In Spanish they are called frijol pinto, literally "speckled bean" (compare pinto horse). It is the most popular bean in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine, or as a side dish in New Mexican cuisine.

A legume no doubt important in the diet of the world population, especially in Latin America, is the black beans. It dates back to pre-Columbian Peru, from which went to Europe before returning to the New World and established as an essential food. First, something very important for food and to consider if you have problems of weight , black beans are high in calories: just take half a cup of this dish for 140 calories. Combine this with the daily conduct of moderate exercise (10 minutes) then achieve a perfect balance of body weight and health.

Bayo beans means different things to different people in Mexico. Strictly speaking, the word refers to a particular bean, frijol bayo, that is one of the most commonly eaten throughout the country, particularly in and around Mexico City (where a bayo called flor de mayo is very popular) and in Mexico’s central states. It comes in shades of brown, from tan to pinky-brown to cafe con leche. It is similar in size and shape to a pinto bean, but its skin is thinner, it cooks more quickly and it cooks up creamier.