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

1. Cover the beans with abundant cold water and soak overnight.
2. Drain and put the beans in a medium pot with the water and canela.
3. 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.
4. Add the salt and remove from the heat.
5. Let cool, then puree in a food processor together with any remaining liquid (no more than 1 cup).
6. Combine the sugar, orange juice, and zest in a medium pot and cook until slightly syrupy, 10 to 15 minutes.
7. 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.
8. The mixture will be thick and will hold onto a spoon when you lift it.
9. Stir in the currants and let sit until cool enough to handle.
10. Using about 1 tablespoon of the mixture, roll into gumball-size balls, and then roll in the cinnamon-sugar mixture.
11. 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)