Habichuelas con Dulce

This Dominican dessert combines smooth red beans with milk, coconut milk, sweet potatoes, raisins, and warm spices. Prepare the dried beans fully before blending them into the creamy base. Serve warm or chilled.

Ingredients

• 2 pounds dried red kidney beans

• Water, for soaking and cooking

• 6 cinnamon sticks, approximately 3 inches each

• 2 pounds white sweet potatoes, peeled and cubed

• 3 1/2 cups milk

• 2 cans evaporated milk, 12 fluid ounces each

• 1 can coconut milk, 14 ounces

• 3 cups granulated sugar

• 1 1/2 cups sweetened condensed milk

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves, or to taste

• 1 cup raisins

• 4 teaspoons unsalted butter

• 2 teaspoons salt

• 2 teaspoons vanilla extract

• Pinch of ground ginger

Directions

1. Rinse and sort the dried beans. Cover generously with water and soak for at least 5 hours or overnight.

2. Drain and discard the soaking water. Put the beans in a large pot with fresh water covering them by approximately 2 inches. Add the cinnamon sticks.

3. Bring to a full boil and boil for at least 30 minutes, adding hot water as needed to keep the beans submerged. Continue cooking until completely soft.

4. Meanwhile, simmer the sweet potato cubes in a separate pot of lightly salted water for approximately 20 minutes, until tender. Drain.

5. Remove the cinnamon sticks from the cooked beans. Reserve some cooking liquid, then blend the beans with an immersion blender, adding only enough liquid to make a smooth purée. Pass through a fine sieve if desired.

6. In a large pot, combine the bean purée, milk, evaporated milk, and coconut milk.

7. Stir in the sugar, condensed milk, ground cinnamon, nutmeg, and cloves. Cook over medium heat for approximately 15 minutes, stirring regularly to prevent sticking.

8. Add the sweet potatoes, raisins, butter, salt, vanilla, and ginger.

9. Reduce to low heat and cook for another 15 minutes, stirring gently. Add a little reserved cooking liquid if the mixture becomes too thick.

10. Serve warm, or transfer to shallow containers and refrigerate promptly for chilled servings.

Recipe source: Allrecipes. Dried-bean preparation follows FDA guidance.