One of the most unique Afro-Peruvian desserts is Frejol Colado, or black bean pudding. It may look like chocolate, but make no mistake, this dessert is made from a
black bean purée that is slow cooked with milk and sugar, and infused with the ﬂavors of anise and cloves, until you can serve it topped with toasted sesame seeds. The only word that can describe it is manjar, which can be roughly translated as sweet delicacy or nectar, that is unlike anything you’ve ever tasted.
Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.
Frejol Colado Recipe
|Calories:||200 per serving|
- 2 15-oz cans unsalted black beans
- 1/2 cup sugar
- 1/4 tsp ground cloves
- 1 tsp anise seeds
- 2 tsp sesame seeds
- 1 1/2 cups milk
1. Toast the sesame seeds on a skillet over low heat, set aside.
2. Use a mortar and pestle to grind the cloves, anise seeds, and 1 teaspoon toasted sesame seeds, set aside.
3. Pour the beans into a bowl and drain excess liquid.
4. Place a scoop of the beans in a fine mesh strainer over an empty bowl, and use a fork to mash the beans and make a purée that passes through the strainer into the bowl beneath.
5. Discard the skin of the beans that remain in the strainer and repeat step 4 with the rest of the beans.
6. Pour the purée into a small pot, add the sugar, and cook over a medium heat until the purée thickens, stir frequently for approximately 20 minutes.
7. Add the cloves, anise, and sesame seeds, mix well.
8. Add 1/4 cup of milk and stir until purée thickens and begins to boil.
9. Repeat step 8 with remaining milk, 1/4 cup at a time, stirring for about 1 hour or until pudding has thickened to desired consistency. Adjust heat to maintain a simmer while stirring.
10. Pour pudding into a serving dish, and garnish with remaining toasted sesame.