Habichuelas con Dulce
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The Tale of Habichuelas con Dulce
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Habichuelas con dulce, a sweet cream of beans spiced with cinnamon, cloves, and coconut milk, is traditionally made during Lent and Holy Week in the Dominican Republic. Its unusual pairing of beans with sugar and milk reflects Spanish colonial-era resourcefulness, transforming a humble legume into a festive dessert.
Ingredients
Scale:· 8 servings
- 2 cups dried red beans, cooked and pureed
- 4 cups whole milk
- 1 (13.5 oz) can coconut milk
- 1 cup sugar
- 2 cinnamon sticks
- 1/2 tsp ground cloves
- 1 tsp vanilla extract
- 1 cup evaporated milk
- 2 sweet potatoes, cubed
- Raisins and small cookies, for garnish
Instructions
- 1Cook the dried beans in water until very soft, then puree with some cooking liquid until smooth, straining out skins if desired.
- 2Pour the bean puree into a large pot and add milk, coconut milk, sugar, cinnamon sticks, and cloves.
- 3Simmer over medium-low heat, stirring frequently, for 20 minutes.
- 4Add the cubed sweet potatoes and continue simmering until tender, about 20 minutes.
- 5Stir in evaporated milk and vanilla, and simmer until the mixture thickens to a creamy consistency.
- 6Remove cinnamon sticks and chill in the refrigerator.
- 7Serve cold, garnished with raisins and crumbled sweet cookies.
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