MONICA GONZALEZ

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Recipe

Sweet Beans

2h 30 mins

Half

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MONICA GONZALEZ

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GOOD FOR BOTANAS AND TOTOPOS WITH GRATED CHEESE A DELIGHT.

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Ingredients

15 portions

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Preparation

The beans are cleaned and washed

They are cooked for 45 minutes in pressure cooker, along with 1/4 onion, 6 garlic, 3 cubes of chicken broth, the splash of oil and 2 liters of water.

Wash the chiles and cook them in water with the remaining half of the garlic, the splash of vinegar, and the herbs (marjoram, thyme, bay leaf and oregano), as well as the pepper.

Once the peppers are boiling and the water has been reduced, the piloncillo is added until it melts.

When the cooked beans come out, wait for them to cool a little and liquefy them until you get a homogenous and thick mixture.

Blend the molasses that was formed from the chiles, as well as the chilies (depending on how hot or not they like), and add to the beans.

Season on a low heat stirring periodically until the mixture takes a thicker consistency, if necessary add a little more vinegar.

When releasing the first boil, leave in a cool place.

PRESENTATION

You can present them in refractory and accompany with chips or toast and sprinkle some Parmesan cheese or grated cotija.

TIPS

If you can not find brown sugar in your country, you can use brown sugar or brown sugar in a ratio of 1 cup. If you do not find dried morita chile, you can change it for dry chipotle chile.