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New to Me: Piloy Beans


In the kitchen Ingredient Spotlight

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.

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