A jewel of Ica-style confectionery that turns noble lima beans into a velvety caress for the palate. Its silky, deeply mellow texture meets the perfume of cinnamon and vanilla, creating a rustic yet refined sweet. The taste of generous land turned into silk.
Rinse the dried lima beans and place them in a pressure cooker with the water, cinnamon, and cloves. Cook for 40 to 45 minutes once pressure is reached, until the beans are completely soft.
Release the pressure safely, remove the cinnamon and cloves, and drain the beans. If some skins loosen, remove them; the cleaner the beans, the finer the sweet will be.
Process the cooked
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the purée to a pot with the sugar, vanilla, and pinch of salt. Cook over low heat for 25 to 30 minutes, stirring constantly, until glossy and a spoon dragged through it leaves a slow trail.
Toast the sesame seeds in a dry pan for 2 to 3 minutes, until warm and fragrant. Serve the sweet lima bean dulce warm or at room temperature and finish with the sesame on top.
Let it rest for 10 minutes before serving if you want it firmer. The right point is silky, mellow, and clearly scented with vanilla and cinnamon, never sandy.
