Dulce de Frijol
- 1 cup dried pinto or kidney beans, picked and rinsed
- 2 quarts water
- 1 (3-inch) piece canela
- 1/2 teaspoon salt
- 2 cups sugar
- 2 cups freshly squeezed orange juice
- 1 teaspoon grated orange zest
- 3/4 cup currants
- 1/2 cup sugar plus 1 teaspoon freshly ground canela
- Cover the beans with abundant cold water and soak overnight.
- Drain and put the beans in a medium pot with the water and canela.
- Bring to a boil and adjust the heat so its at a constant soft simmer; cook until tender, 60 to 75 minutes, adding more water if necessary.
- Add the salt and remove from the heat.
- Let cool, then puree in a food processor together with any remaining liquid (no more than 1 cup).
- Combine the sugar, orange juice, and zest in a medium pot and cook until slightly syrupy, 10 to 15 minutes.
- Add the pureed beans and cook, stirring continuously, over medium-low heat, until there is no more liquid and you can see the bottom of the pot when you stir, 30 to 45 minutes.
- The mixture will be thick and will hold onto a spoon when you lift it.
- Stir in the currants and let sit until cool enough to handle.
- Using about 1 tablespoon of the mixture, roll into gumball-size balls, and then roll in the cinnamon-sugar mixture.
- Let cool completely before serving.
pinto, water, canela, salt, sugar, freshly squeezed orange juice, orange zest, currants, sugar
Taken from www.epicurious.com/recipes/food/views/dulce-de-frijol-384152 (may not work)