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Best Easy Atole de Frijol Recipe

Name: Best Easy Atole de Frijol Recipe
Total time: 60 min
Yield: 250 g
Ingredients: black beans, cooked and drained 2 cups; masa harina 1 cup; whole milk 4 cups; water 2 cups; piloncillo (or dark brown sugar) 1 cup; ground cinnamon 1 tsp; kosher salt 0.25 tsp

A thick, warm beverage made from cooked beans, masa, and piloncillo sweetener. This unique vegetarian drink from rural Mexico provides plant-based protein and comforting family warmth.

Cook 60 min Difficulty NORMAL 210 kcal

#vegetarian #mexican comfort drink #plant-based protein #high fiber

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Ingredients

Main ingredients

black beans, cooked and drained 2 cups
masa harina 1 cup
whole milk 4 cups
water 2 cups

Seasonings/Sauce

piloncillo (or dark brown sugar) 1 cup
ground cinnamon 1 tsp
kosher salt 0.25 tsp

Nutrition summary

Carbohydrates 31 g 59%

Protein 6 g 11%

Fat 5 g 21%

Serving size 250g

Cooking steps

1

In a blender, combine the cooked black beans and 2 cups of water, blending until completely smooth.
2

Pour the bean mixture into a large pot over medium heat and add the milk. Stir constantly to prevent scorching as you bring it to a gentle simmer.
3

Dissolve the masa harina in 1 cup of warm water in a separate bowl, whisking well to avoid any lumps.
4

Gradually add the masa mixture to the pot, whisking vigorously to integrate and thicken the atole. Lower the heat to medium-low to avoid burning.
5

Add the piloncillo, ground cinnamon, and kosher salt. Cook, stirring regularly, until the piloncillo is dissolved and the drink is thick and creamy, about 25–30 minutes. Serve hot.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Atole de Frijol Recipe?

The key ingredient in Atole de Frijol is cooked black beans, which provide the unique flavor, creamy body, and protein content that define this comforting Mexican beverage. Combined with masa harina, they create the signature texture and richness of the drink.

Q. How should I control heat when cooking Atole de Frijol?

It is essential to maintain medium heat when simmering the bean and milk mixture to prevent scorching or sticking at the bottom. After adding the masa, reduce the heat to medium-low and stir continuously—this helps avoid lumps and ensures a smooth, thick consistency without burning.

Q. How do I avoid lumps or graininess in my atole?

To achieve a smooth texture, always dissolve masa harina completely in warm water before adding it to the pot. Whisk vigorously as you pour it in, and continue to stir as the drink thickens. Proper blending of the beans initially also ensures a creamy final product.

Q. What are the nutrition highlights of this recipe?

Each 250g serving of Atole de Frijol provides about 210 kcal, 31g of carbohydrates (59% of calories), 6g of protein (11%), and 5g of fat (21%). The balance of plant-based protein, moderate fat, and hearty carbohydrates makes it a satisfying and nourishing vegetarian beverage.

Best Easy Atole de Frijol Recipe

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