Ok, you’re going to have to explain nunas. Beans that you pop like popcorn?
Here’s a good explanation of both the bean, and why it’s so hard to get seeds for: http://www.cuzcoeats.com/2011/12/popped-beans/
But the short version is simply that, it’s a bean that’s popped like popcorn. I haven’t been able to try it myself yet, but you can supposedly toast it in a skillet, use a stovetop popcorn popper, etc. Once popped, it is fully cooked and can be eaten right away. Which makes it one of the fastest-cooking beans in the world.
(I’m also experimenting with a popping chickpea, which has the same advantages but is a different species.)