Servings: Jam: 400 g

Ingredients

• Egran Haricot Beans: 300 g
• Sweet Potato: 1
• Sugar: 350 g
• Vanilla Extract

Preparation

Soak the Egran Haricot Beans for 12 hours. Wash and boil until tender, strain and cool.
Peel the sweet potato and boil. Puré the beans and sweet potato, add sugar and cook until creamy. Remove from heat and add vanilla Extract. Let cool. Now it’s ready for your breakfast, tea and as filling for a sweet tart!