Bayo Beans 1 kilo
Bayo Beans are known for their tan background, pink-brown color freckled appearance and oval-squarish like shape, making them the most popular type of beans in the United States. They are full of flavor and are a key ingredient in tacos, tostadas, sopes, tlacoyos, huaraches, gorditas, chili, burritos, chiles rellenos; they are eaten mashed and refried, whole in broth, and are used as a side dish as well.When fully cooked, the bayo beans freckle appearance changes to a beautiful pink color. Beans are an excellent source of cholesterol-lowering fiber, iron, Vitamin B1 and B6,folic acid, and the minerals copper, magnesium, phosphorus, potassium and manganese. Pinto beans’s high fiber lowers blood sugar levels making them a healthy choice for diabetics. Get high-quality, fat free protein by combining pinto beans with rice, not only it’s a healthy but very delicious.
•Eat bayo beans whole in broth with chopped onions, tomatoes and your choice of serrano or jalapeno peppers. Other way to enjoy them whole in broth is by adding a dollop of sour cream and a hand full of cheese as well as your favorite salsa.
•Mash and refry beans to use as a side dish for eggs, chilaquiles, enchiladas, chilesen nogada, picadillo, rajas con crema (sliced poblanos with sour cream) etc.
•Make delicious meals with pinto beans like molletes or by pouring them over whiter ice, or by mixing beans with rice, sour cream and cheese for a delicious meal your whole family will love.
•Make scrumptious chiles rellenos with refried beans and cheese!
Features:•Easy and simple to use!
•Use them to make burritos, tacos, bean molletes, beans soup and many more!
•Rich in Fiber!
•Low in Sodium 5g
•Product of C & F Foods
•Rich in Fiber
•160 Calories Per Serving(45g)
•Net wt. 1 kilo
• Store beans in an airtight container in a dry, cool and dark for up to 12 months. When storing cooked beans, make sure to do so in the refrigerator in a covered container for up to 3 days.
• Substitute Pinto Beans with Kidney Beans since they are related to each other.
Before cooking beans, examine, sort and rinse well to remove residual material, make sure there is no insect damage and that beans are whole not cracked. Soak using desired method. Beans can be cooked in large quantities and frozen for later use.