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Discover the heart of Dominican culture in every spoonful. Join Carina and Doña Mela as they prepare habichuelas con dulce, a beloved traditional dessert made with sweet beans and lots of love.
From softening the beans to sharing sweet moments with others, this video is a celebration of tradition, togetherness and gratitude. Watch, learn and feel the joy that connects us all — one cup at a time.
Children International’s mission is to connect people around the world in the fight to end poverty. And few things offer a greater sense of connection than enjoying a dish with others. By sharing cultural traditions and differences, such as recipes, holidays and other glimpses of daily life in the communities where we work, we hope to bring caring people together, for good.
Habichuelas con Dulce
Ingredients
- 2 cups red kidney beans
- 5 cups water to cook the beans
- 1-½ cups (12 oz) light unsweetened coconut milk
- 2 cups (18 oz) low-fat 2% evaporated milk
- ¼ teaspoon sea salt
- ¾ cup white sugar
- 2 cinnamon sticks
- 6 whole cloves
- ¼ lb. white sweet potatoes
- ⅓ cup raisins
Preparation and cooking instructions:
Note that soaking the beans overnight will reduce cooking time.
- Place the beans in a large pot and fill with roughly 5-6 cups of water and cover. Set on medium-high heat and bring to a boil; reduce heat to a low simmer and semi-cover the pot. Cook until beans are completely tender. (Unsoaked will take about an hour, soaked roughly 45 minutes.
- Place the cooled, softened beans in a blender and puree with whatever liquid is leftover. The consistency should be smooth and creamy. Strain the pureed beans through a fine mesh colander into a large pot, pressing the mixture down with a spoon or spatula. You can do this right into the large pot you're using to finish cooking the dish.
- Add the coconut milk and the evaporated milk to the pureed beans. Stir well until it becomes smooth.
- Add the sugar, cinnamon sticks, whole cloves, sea salt, and raisins. Stir until everything is well combined.
- Place the large pot on the stove-top at medium heat until it starts bubbling and reduce to low heat. Simmer for about 30 minutes, or until the consistency becomes similar to a creamy soup. (As the beans will easily stick to the bottom of the pot, be sure to stir constantly with a wooden spatula or spoon.)
- While the beans are thickening, peel and cut the white sweet potatoes into small cubes. Place in a saucepan with water, a pinch of salt and a cinnamon stick. Boil for roughly 10 minutes so that the potatoes are soft but still holding their shape. Add the cooked potatoes to the pot of habichuelas con dulce.
- Transfer everything into a large serving bowl or other container and let cool to room temperature before placing it in the refrigerator, to let it thicken.
- Serve with Dominican milk cookies, known as "Guarina" cookies. (These are similar to shortbread cookies or basic butter cookies.)
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