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Habichuelas con Dulce (Sweet Dominican Beans) Recipe

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This recipe for Habichuelas con Dulce (Sweet Dominican Beans), by , is from Gilbane Rhode Island Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alfred Rodriguez


4 Cups of soft-boiled red Kidney beans (or pinto beans)
6 cups of water from boiling the beans
2 cups of coconut milk
3 cups of evaporated milk
tsp salt
1 cup of sugar
1 tsp vanilla extract
2 cinnamon sticks
10 cloves
lb sweet potatoes (batata)
cup raisings

To garnish:
Cassava bread (casabe)
Milk cookies

1. 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, and sweet potatoes and simmer over very low heat until the sweet potatoes are cooked through. Stir regularly to avoid sticking.
2. 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 (and cloves, if you like). Remove from the heat and cool to room temperature. Chill before serving.
3. Spread butter on the cassava bread and toast in the oven until it turns golden brown.
4. Serve the beans with the cassava on the side. Put cookies in the beans when you serve.

Personal Notes:
Personal Notes:
As seen in Hol@ cookbook, submitted by RI's Alfred.

Habicuela con dulce is a sweet bean liquid dessert from the Dominican Republic that is traditionally popular around the Easter holiday. The best way to enjoy this dessert is to garnish with milk cookies or with casabe (a flatbread made out of yuca flour).




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