An Afro-Peruvian sweet from Chincha and Cañete that transforms black beans into something unmistakably indulgent. Thick, dark, and silky, it cooks with milk, sugar, and warm spices until it reaches a rich, pudding-like consistency, with toasted sesame finishing each spoonful. An old-fashioned dessert that still has plenty to say.
Turn what you find into an experience you can actually bring to your kitchen.
Rinse the black beans and place them in the pressure cooker with the water, cinnamon stick, and cloves. Pressure-cook for 45 minutes, then allow the pressure to release naturally for 15 minutes before opening. The beans should be extremely tender and collapse easily when pressed with a spoon; if they still resist, cook them a little longer before continuing.
Remove the cinnamon and cloves. Reserve some of the cooking liquid and drain off the excess; then blend the beans with the evaporated milk and enough reserved liquid to keep the blades moving easily. Push the mixture through a fine-mesh strainer with a spatula until you have a smooth, silky purée with no noticeable bean skins. That fine straining is precisely what defines the dessert.
Transfer the bean purée to a large pot, add the brown sugar, and cook over low heat for 25 to 30 minutes, stirring almost continuously and scraping the bottom and sides well. As it thickens it may splatter, so keep the heat controlled. Take it off the heat when it is dark, glossy, and very thick, and the spatula leaves the bottom of the pot visible for a few seconds before the mixture slowly closes back over it.
Toast the sesame seeds in a dry skillet for 1 to 2 minutes, stirring constantly, until they are lightly golden and deeply nutty in aroma. Crush about half and stir it into the frejol colado; scatter the rest on top with the ground cinnamon. Serve warm or at room temperature. It should be thick yet creamy, completely smooth, and without an obvious bean flavor. And that’s it! If it tastes more like a confection than a pot of beans, the straining did its job. 😌
