v. split, splitÂ·ting, splits. 1  To divide from end to end or along the grain by or as if by a sharp blow; tear. 2  To break, burst, or rip apart with force; rend. 3  To separate; disunite. 4  To break apart or divide a chemical compound into simpler constituents.
Mexican jumping bean. Mexican jumping beans (also known as frijoles saltarines in Spanish) are seed pods that have been inhabited by the larva of a small moth (Cydia deshaisiana) and are native to Mexico. The bean is usually tan to brown in color.
Try them in soups, stews, with grains such as quinoa or over pasta. 4. Black Beans. They're a favorite in Cuban and Mexican dishes, and a good choice to add to any meal. Black beans are a great protein source at about 8 grams per half-cup serving along with nearly as much fiber.