A bean recipe for every taste:
Rinse the bean seeds, perhaps discarding any stones, and soak in water in a saucepan for about 8 hours, then drain.
Place in fresh water and gently wallow for about 2 hours until completely tender. Alternatively, you could use canned beans in the same way. Now, using a slotted spoon, press in batches through a sieve into a suitable bowl, transferring the remainder to a saucepan. When all the beans are pressed through, you will have about 4 cups of bean paste. Boil the remaining shells another time with 4 cups of water for about 5 minutes, and strain through a sieve another time, it now makes a thinner paste. Put the thin paste in a non-stick saucepan and make it for 5 min at high temperature then add the sugar. Now add the thick paste also bring to boil and reduce temperature. Add half cup of oil and stir until oil is well mixed in.
Simmer for 30 minutes and stir at least twice in one direction, then add another 1/2 cup of the oil, do it one more time and repeat the procedure two more times. Then add the cornstarch, increase the temperature and stir until the paste separates from the saucepan, 7 min. Then pour into jars and put in a cool place. The paste will keep in the refrigerator for 2-3 weeks, but can just as easily be frozen.
I could imagine that dried chiles cooked with it.