Frejol Colado - Peruvian Sweet Beans
Frejol colado, or simply colado, is a traditional Peruvian dessert prepared with beans, sugar, cloves, and toasted sesame seeds. Evaporated milk can also be added.
Black beans and Peruvian beans (also known as Peruano or canario beans) are the most used varieties. There is a similar dessert made with Lima beans (or pallares) that is known as pallares colados or manjarblanco de pallares.
The beans have to be cooked, smashed, and strained through a colander (colado in Spanish means «strained»; frejol colado, «strained beans») in order to remove the peels. Alternatively, they can be manually peeled and blended.
|1/2 kg (~1 lb)||Black beans or Peruvian beans.|
|1 kg (~2 lb)||Sugar.|
|1/2 to 2 cups||Evaporated milk (optional).|
|3 to 5||Cloves.|
|1 tblsp.||Toasted sesame seeds.|
Directions. Soak the beans overnight. Peel them and cook them in water without salt. Let the beans cool a bit.
Blend the beans using their own cooking water (You can also use milk, instead of water).
In a pot, place the blended beans, sugar, milk (optional) and cloves. Bring to a simmer and stir constantly with a wooden spoon to prevent the preparation to stick to the bottom of the pot. Cook until the preparation is thick.
Once ready, serve in individual portions and sprinkle toasted sesame seeds over, as a decoration (You can also ground some toasted sesame seeds and add them into the dessert while it is cooking).
Makes 8 servings.