Dominican recipe
How to make Habichuelas con dulce
The whole country
A sweet, creamy dessert made from red beans cooked with coconut milk, evaporated milk, sugar, cinnamon, cloves, raisins and small pieces of sweet potato. It is served warm or cold, topped with little milk biscuits or pieces of casabe.
Ingredients
- 2 cans (about 400 g each) red kidney beans, drained and rinsed
- 1 litre water
- 1 can (400 ml) coconut milk
- 1 can (about 400 ml) evaporated milk
- 200 g sugar
- 1 sweet potato (about 250 g), peeled and cut into small cubes
- 2 cinnamon sticks, 4 cloves and a pinch of nutmeg
- 50 g raisins and a pinch of salt
- To serve: small milk biscuits or casabe
Method
- Blend the beans with half the water until very smooth, then pass them through a sieve into a large pot.
- Add the rest of the water, the coconut milk, cinnamon sticks, cloves and salt, and bring slowly to the boil, stirring often so it does not stick.
- Add the sweet potato and simmer for 15 minutes until it is soft.
- Stir in the evaporated milk, sugar, raisins and nutmeg and simmer for another 10 minutes, stirring, until it is as thick as a creamy soup.
- Remove the cinnamon sticks and cloves. Serve warm or chilled, with milk biscuits or pieces of casabe on top.
Made it at home? Tick it off and it goes into your kitchen passport.
It is especially popular in Lent and at Easter, when many families make a big pot.
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