Habichuelas con Dulce is a Dominican sweet cream of beans dish.
It is a thick, creamy dessert, especially popular during Lent.
Habichuelas con dulce is pureed red kidney beans typically cooked with coconut milk and evaporated milk, and spiced with cloves and cinnamon and sweetened with sugar.
Try this habichuelas con dulce recipe and have a Happy Easter!
- 1 lb Red Kidney Beans
- 12 oz Evaporated Milk
- 1 1/4 Cups Sugar
- 13.5 oz Coconut Milk
- 10 Cloves
- 3 Cinnamon Sticks
- 1/2 tsp Salt
- 1/2 Cup Raisins
- 1 lb Sweet Potato, Peeled and Finely Chopped
- Dominican Milk Cookies
- 1 tsp Vanilla
Soak dry red beans in water over night. Drain beans, reserving soaking liquid in a large pot. Add enough water to soaking liquid to make 10 cups total. Bring water to boil over medium high heat. Add beans and return water to boil. Reduce heat to low and simmer, covered, until beans are completely tender, about 1 hour. Drain beans, reserving 6 cups liquid.
Blend beans and reserved liquid until smooth. Strain bean puree through fine-mesh strainer discarding any solids in strainer. Pour the strained beans in a heavy bottom pot.
Add the coconut milk, evaporated milk, salt, sugar, vanilla, cinnamon, cloves and sweet potatoes and simmer over low heat until the sweet potatoes are cooked through. Stir regularly to avoid sticking.
Cook for about 15 minutes or until mixture has thickened to cream soup-like consistency.
Remove the cinnamon sticks and cloves. Remove from the heat and cool to room temperature. Once the cream of beans is chilled it becomes a lot thicker.
Serve warm or chilled. Top with milk cookies.