Dulce de Frijol

1. 1

   Cover the beans with abundant cold water and soak overnight.

2. 2

   Drain and put the beans in a medium pot with the water and canela.

3. 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. 4

   Add the salt and remove from the heat.

5. 5

   Let cool, then puree in a food processor together with any remaining liquid (no more than 1 cup).

6. 6

   Combine the sugar, orange juice, and zest in a medium pot and cook until slightly syrupy, 10 to 15 minutes.

7. 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. 8

   The mixture will be thick and will hold onto a spoon when you lift it.

9. 9

   Stir in the currants and let sit until cool enough to handle.

10. 10

    Using about 1 tablespoon of the mixture, roll into gumball-size balls, and then roll in the cinnamon-sugar mixture.

11. 11

    Let cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.