Today, scientists have announced the discovery of a new type of Mexican black pinto bean. Researchers from the International Center for Tropical Agriculture have identified the bean variety, which they have named “Negro Pinto 25-3,” and believe it has potential for cultivation throughout Latin America. The bean is notable for its high yield potential, disease resistance, and unique flavor and texture. It has a nutty, slightly sweet taste, and when cooked, it has a creamy texture and does not easily fall apart. This makes it ideal for dishes such as soups, stews, and salads. As a result, the new variety could be a viable option for farmers in Latin America who want to diversify their crops and increase their yields.

Read Full Article Here

source: Phys.org