Frejol Colado

Name: Frejol Colado
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 4 cups cooked black beans, pureed; 1.5 cups dark brown sugar; 1 cup evaporated milk; 2 cinnamon stick; 4 whole cloves; 2 tbsp sesame seeds, toasted

A traditional Peruvian dessert made from sweetened spiced bean puree cooked down until thick and silky, topped with toasted sesame seeds.

60 minMediumServes 6280 cal/serving

PeruvianDessertStovetopVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

4 cups cooked black beans, pureed
1.5 cups dark brown sugar
1 cup evaporated milk
2 cinnamon stick
4 whole cloves
2 tbsp sesame seeds, toasted

Instructions

1

Combine 4 cups pureed cooked black beans, 1.5 cups dark brown sugar, 2 cinnamon stick, and 4 whole cloves in a large saucepan over medium heat.
2

Cook, stirring constantly with a wooden spoon, for 25 to 30 minutes until the mixture thickens and leaves a trail at the bottom of the pan.
3

Remove from heat, discard cinnamon stick and cloves, then stir in 1 cup evaporated milk.
4

Return saucepan to low heat and cook for another 10 minutes until thick and glossy.
5

Pour into serving dishes and sprinkle with 2 tbsp toasted sesame seeds before serving warm or chilled.

Questions

Can I make Frejol Colado dairy-free?

Yes. The dairy in this entry is 1 cup evaporated milk. Swap the evaporated milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Frejol Colado keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Frejol Colado?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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