.For the beans:
HEAT butter in a frying pan, add beans with a cup of piloncillo water, crush and fry until they get dry.
For the tamales:
SOFTEN butter churning it. When it gets spongy, add dough, baking powder, pinch of salt, and continue churning until it feels really spongy.
SOAK tamale leaves until they get soft, drain them and spread 2 dough tablespoons, just to the middle of the tamales leaf.
ADD a generous tablespoon of bean and close the leave to cover the stuffing, bend it at the middle , tie up with a piece of the same leaf and place them inside a steamer with the knot you made to the top so stuffing can´t get out.
COOK them in the streamer with enough water so they won´t dry, cover them with a cloth so vapor won´t soak them.
COOK for an hour. Turn off heat and settle for 30 minutes.