📝 About This Recipe
A cornerstone of Dominican culinary tradition, Habichuelas con Dulce is a luscious, spiced bean cream traditionally served during Lent and Easter. This unique dessert combines the earthiness of red kidney beans with the richness of coconut and evaporated milks, punctuated by warm cinnamon, cloves, and tender chunks of sweet potato. It is a heartwarming symbol of sharing and community, often prepared in large batches to distribute among neighbors and family.
🥗 Ingredients
The Bean Base
- 3 cups Red kidney beans (boiled until very soft, or 2 cans (15 oz) rinsed)
- 2 cups Water (use the bean cooking liquid if available for more flavor)
The Creamy Liquids
- 1 can (13.5 oz) Coconut milk (full fat for best texture)
- 1 can (12 oz) Evaporated milk
- 2 cups Whole milk
Sweeteners and Spices
- 1.5 cups Sugar (granulated or light brown sugar)
- 3 pieces Cinnamon sticks
- 10 pieces Whole cloves
- 1/4 teaspoon Nutmeg (freshly grated preferred)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 tablespoon Vanilla extract
Texture and Garnish
- 1 pound Sweet potato (Batata) (peeled and cut into 1/2 inch cubes)
- 1/2 cup Raisins (dark or golden)
- 1 package Milk cookies (Galletitas de Leche) (the small round cookies with a cross in the middle)
👨🍳 Instructions
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1
Place the cooked beans and the 2 cups of water in a blender. Process until the mixture is completely smooth.
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2
Pass the blended bean mixture through a fine-mesh strainer into a large, heavy-bottomed pot. Discard the skins left in the strainer to ensure a silky texture.
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3
Add the coconut milk, evaporated milk, and whole milk to the pot with the bean puree. Stir well to combine.
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4
Add the cinnamon sticks, cloves, and nutmeg. Set the heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent the bottom from scorching.
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5
Once simmering, add the cubed sweet potatoes. Cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
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6
Stir in the sugar, salt, and raisins. Continue to simmer over medium-low heat.
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7
Cook the mixture for another 15-20 minutes, stirring frequently. The liquid should reduce slightly and thicken to a creamy consistency similar to a thick soup.
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8
Stir in the vanilla extract and cook for 2 more minutes. Taste and adjust sugar if you prefer a sweeter profile.
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9
Remove the pot from the heat. You can choose to remove the cinnamon sticks and cloves now, or leave them in for a stronger spice infusion as it cools.
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10
Allow the dish to cool to room temperature. It will thicken significantly as it cools.
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11
Serve warm, at room temperature, or chilled, garnished generously with the milk cookies on top.
💡 Chef's Tips
For the smoothest texture, strain the bean puree twice through a very fine sieve. If the mixture becomes too thick after cooling, whisk in a splash of milk to reach your desired consistency. Use 'Batata' (white-fleshed sweet potato) if available at a Caribbean market for the most authentic flavor and texture. Always add the sugar after the sweet potatoes are mostly cooked; adding sugar too early can toughen the potatoes. Don't skip the salt! It is essential for highlighting the complex flavors of the spices and the beans.
🍽️ Serving Suggestions
Serve in small bowls with 3-4 milk cookies floating on top of each. Pair with a slice of 'Casabe' (flat cassava bread) for a traditional textural contrast. Enjoy alongside a small cup of strong Dominican coffee to cut through the sweetness. This dish is equally delicious served ice-cold on a hot afternoon or warm on a cozy evening. In many Dominican households, it is customary to serve this with extra raisins on the side for those who love them.