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1
Rinse the beans, put them in a bowl, and cover them with 1 inch of water.
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2
Discard any floaters.
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3
Let the beans soak for 6 to 9 hours.
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4
Drain the beans and put them in a small saucepan.
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5
Add water to cover by 2 inches and bring to a boil.
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6
Lower the heat to gently simmer for about 1 1/4 hours, or until the beans are very soft.
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7
Some will split open.
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8
Press on one, and it should crush easily with little pressure.
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9
Remove from the heat and drain in a mesh strainer; let drain for 5 minutes to remove excess moisture.
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10
Wash the saucepan.
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11
Combine the beans and the white and brown sugars in a food processor.
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12
Puree into a smooth chocolate-brown mixture, pausing to scrape down the sides if necessary.
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13
Combine the oil and pureed beans in the saucepan and heat over medium heat.
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14
Stir frequently for about 5 minutes, or until the beans have pulled away from the sides of the pan and thickened into a soft paste.
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15
The paste will darken as it cooks and dries out.
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16
Transfer the paste to a bowl and set aside at room temperature to cool completely.
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17
To prevent drying and promote even cooling, occasionally stir the paste as it sits and thickens.
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18
Use the paste after cooling.
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19
Refrigerate it for up to a week or freeze for up to a month.
