A recent trip to a well-stocked Latin market yielded two pounds of Piloy beans.
They were a beautiful reddish-brown, large and you just knew they were going to be delicioous. I lovingly soaked and cooked them with aromatics and olive oil and waited with anticipation.
They were nasty! They tasted like the worst lima beans on a bad day. I hope I got a bad batch. I'd advise to avoid them at all costs.