Ethnic Recipes

Sweet Beans (Dulce de Frijoles)

2/3 cup pinto beans
2 cups milk
2 tablespoons butter
3/4 cup granulated sugar
1/2 teaspoon cinnamon
2 egg yolks, beaten
1/4 cup pecans, chopped

Cover the beans with water and cook until very soft; drain, then put them in a blender with the milk. Pur?e the beans and strain them through the finest blade of a food mill.

In a saucepan, melt butter over medium heat; add bean mixture, sugar and half of the cinnamon and simmer until thick, about 25 minutes.

Remove the pan from the heat, add the beaten egg yolks, then continue cooking over very low heat until quite thick. Pour the mixture onto a plate, top with the nuts, and sprinkle with the remaining cinnamon.

• Caldo Tlalpeno