Habichuelas Con Dulce (Dominican Sweet Beans)

Taste the rich flavors and cultural heritage of the Dominican Republic in this Habichuelas Con Dulce recipe. This sweet blend of beans, coconut, and spices is traditionally enjoyed during Lent and Easter.

This is a family recipe from Sherlene Rodriguez, Farm to School Specialist for Put Local On Your Tray, UConn Extension. Read more about Sherlene’s personal experience and family tradition making Habichuelas Con Dulces on our blog. The development and presentation of this recipe is made possible by Sherlene Rodriguez, Faury Rodriguez, and Maria Khan.

Instructions:

1. Soak 4 cups of dried red beans in water overnight.
2. Peel and cube white sweet potato.
3. Add 6 cups of water, softened red beans, and cinnamon sticks to a large pot. Bring to a boil and simmer until beans are tender.
4. Remove the beans from the fire. Remove cinnamon sticks.
5. In a large blender, add beans and liquid with ¼ cup of milk and blend thoroughly.
6. Place a large colander over a pot and strain beans to remove skins and any solids.
7. Repeat steps 3 and 4 until all the beans have been blended and sieved.
8. Bring the mixture to a boil.  Add cubed white sweet potato.
9. When the sweet potato is slightly tender, add the coconut cream, coconut milk, evaporated milk, sweetened condensed milk, salt, ground cinnamon, ground nutmeg, ground cloves.
10. Simmer over low heat and stir frequently until the sweet potatoes are fully cooked and the mixture has thickened.
11. Add raisins and simmer for 10 minutes.
12. Remove from heat and allow to cool to room temperature. The mixture will thicken as it cools.
13. Serve at room temperature with choice of garnish or serve chilled.
14. If not serving immediately, store in the refrigerator for up to 3 days. Habichuelas Con Dulce can be frozen for a few months, thawed, and reheated to enjoy later.