Garbanzo, Pineapple, Panela (Or Piloncillo), Canela Topping (Mexico)

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Garbanzo, Pineapple, Panela (Or Piloncillo), Canela Topping (Mexico)

 

1/2 pound dried garbanzos

1 1/2 cups panela (cane sugar) or piloncillo

1 four-inch stick canela (cinnamon)

1 cup roughly chopped pineapple

 

Soak the garbanzo beans in 2 quarts of water for 12 hours, then

drain.

Add 2 quarts fresh water to the pot with the garbanzos. Bring to a boil and

boil for 30 minutes.

To another pot, add 2 quarts of water. Add the panela, canela, and

pineapple, bring to a boil, and cook for 1 hour, stirring constantly.

Drain the beans when tender, and set aside to cool. When cool, remove each

individual skin from each bean, this process can be time consuming.

While the panela combination is still hot, fold in the garbanzos. Serve hot

on top of rice pudding, ice cream, or cake.

Yields 2 cups.