Habichuelas con Dulce (Sweet Cream of Beans)

If you’ve never had sweet beans before, put your skepticism aside, you’re about to experience a Dominican masterpiece. This is a 100% Dominican Easter recipe. Give it a try and you wont regret. Serve warm or cold with milk cookies.

Ingredients 

• 2 pounds dry red kidney beans

• 6 (3 inch) cinnamon sticks

• 2 pounds white sweet potatoes, peeled

• 3 ½ cups milk

• 2 (12 fluid ounce) cans evaporated milk

• 1 (14 ounce) can coconut milk

• 3 cups white sugar

• 1 ½ cups sweetened condensed milk

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• ½ teaspoon ground cloves, or to taste

• 1 cup raisins

• 4 teaspoons unsalted butter

• 2 teaspoons salt

• 2 teaspoons vanilla extract

• 1 pinch ground ginger

Directions

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.

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.

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

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.

[Source: https://www.allrecipes.com/recipe/284374/habichuelas-con-dulce-sweet-cream-of-beans/]