Ingredients:

• 1kg. Black beans

• ½ kg. Sugar-loaf

• ½ liter Evaporated milk

• 100gr. Sesame

• Cinnamon
  Clove
  Aniseed

• 100gr. Colored candy drops

Preparation:

Soak the beans in water for around 6 hours before being used

Bring the beans to a first boil. Throw the water

In a different pot, boil the sugar-loaf with water and  cinnamon, clove and aniseed.

Bring the beans to a second boil in the water that has the sugar-loaf (keep some of this water)

Once they are cooked, put the beans through a sieve  to take out the peel.

Put the beans in the water you have kept.  Cook it over low heat and add a little of the evaporated milk.  Form a thick but fine-texture mixture.  Add more sweet if necessary. Once the preparation is completely mixed, put it in a wide recipient.  Decorate with the toasted sesame and the colored candy drops  

“The Frejol Colao” is a pot-dessert made at home but also offered on the streets, which existence goes back to the Colonial time in Peru.  It was usually cooked by the black and mixed race people in Lima, which has been characterized by its love of candies.  The presence of sesame proves the existence of the Arabe-Moroccan women´s art and cookery, who arrived with the Spanish.  It is sold in small gourds along the northern and southern coast of Peru.

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