A unique Dominican dessert of pureed red beans cooked with coconut milk, evaporated milk, sugar, cinnamon, and raisins into a thick, creamy sweet pudding.
Ingredients
500g red kidney beans, cooked until very soft
400ml coconut milk
400ml evaporated milk
300g sugar
2 cinnamon sticks
1 tsp vanilla extract
100g raisins
1 sweet potato, peeled and cubed
Pinch of salt
Pinch of ground nutmeg
Ground cloves to taste
Milk cookies (galletitas de leche) for serving
Instructions
1Blend cooked beans with enough cooking liquid to make a smooth puree. Strain through a fine mesh strainer to remove skins.
2Boil sweet potato cubes until tender, about ten minutes. Drain and set aside.
3In a large pot, combine bean puree, coconut milk, evaporated milk, sugar, and cinnamon sticks. Bring to a gentle boil.
4Reduce heat and simmer thirty minutes, stirring frequently to prevent sticking. The mixture should thicken to a creamy porridge consistency.
5Add raisins, sweet potato, vanilla, nutmeg, and cloves. Cook ten more minutes until everything is well incorporated.
6Serve warm or chilled in cups or bowls with milk cookies on top for dipping. It thickens further when cold.
Did You Know?
During Semana Santa, Dominican families make huge batches of habichuelas con dulce and distribute them to neighbors, friends, and even strangers in a beloved communal tradition.