Habichuelas con Dulce (Sweet Cream of Beans)

An Easter treat in the Dominican Republic, this creamy dish of beans, sweet potatoes, and sweetened milk can be served either warm or cold.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 353 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons salt
• 3 cups white sugar
• 3 ½ cups milk
• 2 (12 fluid ounce) cans evaporated milk
• 1 (14 ounce) can coconut milk
• 1 pinch ground ginger
• 1 ½ cups sweetened condensed milk
• 2 pounds dry red kidney beans
• 6 (3 inch) cinnamon sticks
• 2 pounds white sweet potatoes, peeled
• ½ teaspoon ground cloves, or to taste
• 4 teaspoons unsalted butter

Recipe Instructions

Step 1

Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.

Step 2

Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Step 3

Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.

Step 4

Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.