"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sweet beans/Habichuelas con dulce Recipe

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This recipe for Sweet beans/Habichuelas con dulce, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Massiel Reed

Category:
Category:

Ingredients:  
Ingredients:  
1 lb dried, dark-red kidney beans, sorted and rinsed.
Water, divided
2 cinnamon sticks.
2 large batatas (caribbean sweet potatoes), peeled, cut into 1-inch chunks
2 cans Evaporated Milk
1 can coconut milk
1/2 tsp salt
1/2 tsp ground nutmeg
2 tsp ground glove
1/2 tsp salt
1 tal vanilla extrat
2 tbsp butter
2 cups sugar (add more if desire)
1/2 cup raisins (Optional)

To garnish
Milk cookies

Directions:
Directions:
Place beans in large saucepan; add enough water. Cook gently over medium heat with lid tilted, stirring occasionally, for about 1 to 1 1/2 hours, or until beans are tender.
You may cook beans on pressure cooker too.

Put the beans (and the water in which they boiled) in a blender and puree. Strain the beans to get rid of the skins and undissolved solids.

Pour the beans, coconut milk, evaporated milk, salt, sugar, vanilla, cinnamon, cloves, nutmeg, butter and sweet potatoes and simmer over low heat until the sweet potatoes are cooked through.
Stir regularly to avoid sticking.

Add the raisins and simmer for another 10 minutes (don't worry that it may look too thin, the cream of beans will get much thicker when chilled). Remove the cinnamon sticks. Remove from the heat and cool to room temperature.
Serve hot, warm or cold.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hrs
Personal Notes:
Personal Notes:
Dominican roots.

 

 

 

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