Sweet Beans
MONICA GONZALEZ
GREAT FOR SNACKS AND WITH TORTILLA CHIPS AND GRATED CHEESE, A DELIGHT.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1/4 onions
  • 7 1/2 garlics
  • 3 cubes chicken bullion
  • 2 liters water
  • vegetable oil, as needed
  • vinegars, little
  • dried morita chiles, to taste
  • pepper, to taste
  • marjoram, a little
  • thyme, a little
  • bay, a little
  • oregano, a little
  • piloncillos
Preparation
2h 30 mins
0 mins
Medium
  • Clean and wash the beans
  • Cook for 45 minutes in a pressure cooker, along with 1/4 of an onion, 6 cloves of garlic, 3 cubes of chicken bouillon, a splash of oil, and 2 liters of water.
  • Wash the chiles and boil them in water with the remaining head and a half of garlic, a splash of vinegar, and the herbs (marjoram, thyme, bay leaf, and oregano), as well as the pepper.
  • Once the chiles are boiling and the water starts to reduce, add the piloncillo until it dissolves.
  • Once the beans are cooked, wait for them to cool a bit and blend them until you achieve a thick, homogeneous mixture.
  • Blend the molasses formed from the chiles, as well as the chiles (depending on how spicy you like it), and add to the beans.
  • Season over low heat, stirring periodically until the mixture becomes denser; if necessary, add a little more vinegar.
  • When it reaches the first boil, leave it in a cool place.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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