Sweet and creamy, this habichuelas con dulce or sweet cream of beans is the most popular dessert in the Dominican Republic during Easter (Semana Santa), Holy Week, Lent (Cuaresma). Made with red beans and coconut milk, it's truly delicious!
1tablespoonfresh ginger,peeled and cut in one piece
1teaspoonvanilla extract
2cinnamon sticks
10whole cloves
1/2cupraisins
2packs(6 ounces) small milk round crackers
Instructions
Soak dry beans in water overnight. The next day discard water in beans. Boil the beans in a large pot with plenty of water, adding water as needed, for about 2 hours, or until tender.
Blend together beans and water for about 30 seconds, or until smooth. If necessary, add more water. Pass the mixture through a strainer into a large bowl and set aside.
Combine the beans, the coconut milk, and the evaporated milk in a large pot over medium heat.
When it breaks a boil, stir in the salt, sugar, sweet potatoes, ginger, vanilla, cinnamon sticks, clove, and raisins.
Let simmer, stirring occasionally, for about 45-50 minutes, or until the liquid reduces to desired thickness and the sweet potato is tender. Remove from the heat and let cool.
Serve warm or cold, add crackers when ready to eat. If eating cold, place it in the refrigerator after cooling until it is cold.
Notes
This dessert can be enjoyed warm or cold. Some people prefer it cold, but I like both ways. Once the habichuelas con dulce is chilled it becomes a lot thicker. Keep that in mind when letting it reduce down while cooking.