Peruvian Frejol Colado (Sweet Bean Confection)

In the Cañete and Chincha valleys, this toffee-like candy was created by nuns centuries ago. It is still popular and sold on the streets in little containers made of dried squash.

Makes: 1½ poundsHands-on: 30 minutesTotal: 11 hours 30 minutesDifficulty: Medium

Makes: 1½ pounds


  • 1 lb. black beans
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp. aniseed
  • 1½ lbs. sugar
  • ½ cup evaporated milk
  • 2 Tbsp. toasted sesame seeds


  • Put the beans in a bowl with enough water to cover and soak overnight. Drain well and spread the beans on a kitchen towel. Cover with another kitchen towel and rub to get rid of the peels.
  • Put the peeled beans in a saucepan with enough water to cover, cloves, cinnamon, and aniseed. Cook over medium heat until the beans are very soft, about 1 hour. Discard the cinnamon stick and the cloves and pass the beans through a strainer to make them smooth.
  • Put the beans back in the saucepan with the sugar and cook at low heat, stirring frequently until you can see the bottom of the saucepan, about 1 hour. Add the milk and stir well.
  • Turn off the heat, cool, transfer the mixture to a nice container, and sprinkle with toasted sesame seeds.