Garbanzo, Pineapple, Panela (or Piloncillo), and Canela Topping

1. 1

   Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain.

2. 2

   Add 2 quarts fresh water to the pot with the garbanzos.

3. 3

   Bring to a boil and boil for 30 minutes.

4. 4

   To another pot, add 2 quarts of water.

5. 5

   Add the panela, canela, and pineapple, bring to a boil, and cook for 1 hour, stirring constantly.

6. 6

   Drain the beans when tender, and set aside to cool.

7. 7

   When cool, remove each individual skin from each bean, this process can be time consuming.

8. 8

   While the panela combination is still hot, fold in the garbanzos.

9. 9

   Serve hot on top of rice pudding, ice cream, or cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.