The habichuelas con dulce, also known as sweet cream of beans or sweet beans, stands as a quintessential Dominican dessert. It's a tradition to prepare it during Lent, particularly Holy Week, in Dominican households.
Each family imbues their sweet beans with a unique touch, and I strive to recreate the flavor of my mother's version by incorporating freshly ground nutmeg and ginger. While some opt for canned beans, evaporated, and condensed milk, I prefer the traditional approach, using whole milk and beans, reminiscent of our grandmothers' recipes, for an unparalleled taste experience. This dish is not only delicious and unique but also a symbol of Dominican culinary heritage.
Sweet crackers used for this recipe.
Some Batatas from our farm.
Habichuelas con Dulce (Dominican Sweet Beans)
Authentic Dominican Habichuelas con Dulce: A Sweet Tradition for Lent
Ingredients:
- 2 ½ cups (1 pound) red or pinto beans, cooked until tender
- 2 cinnamon sticks
- ½ teaspoon of ground cloves or to taste
- ½ teaspoon of ground cinnamon or to taste
- 1 teaspoon freshly ground nutmeg
- 2 ounces of fresh ginger mashed or ½ teaspoon of ground ginger (powder)
- 5 cups of whole milk
- 1 can (13.5 oz = 2 cups) of coconut milk or fresh milk of one coconut
- 1 teaspoon of salt
- 3 cups sugar or to taste
- 2 Tablespoons margarine or butter
- 2 pounds of boniato (batata) peeled, cut into squares, and boiled
- 1 cup of raisins
- Sweet crackers, galletas de leche de Guarina (as much as you like)
1. Begin by cleaning and rinsing the beans thoroughly, then cook the beans in 3 liters of water or enough water to have them submerged. Cook until the beans are tender.
2. Once cooked, blend the beans together with their cooking water. Strain the mixture, adding a splash of milk if needed to aid in straining.
3. Combine the milk and coconut milk, stirring well. Add in the sugar, salt, and all the spices except for the nutmeg.
4. Bring the mixture to a boil over high heat, stirring constantly with a wooden spoon for approximately 15-20 minutes (less time may be required in larger pots). Reduce the heat, then add the pre-cooked sweet potatoes cut into cubes, along with the raisins. Simmer for an additional 10 minutes or until the mixture thickens slightly.
5. Just before removing from heat, stir in the butter and 1 teaspoon of ground nutmeg, allowing it to cook for an additional 5 minutes.
6. After cooling off for at least 15 minutes, serve and top the serving dish with sweet crackers. Refrigerate once cooled and serve either hot or cold.
Notes:
a) I've suggested using 3 cups of sugar for this quantity of sweet beans, as I prefer a less sweet taste. Adjust the sugar amount to your liking.
b) For further inquiries and additional information about this recipe, refer to the article "Sweet Beans, Habichuelas con Dulce."
And he died for all, that those who live should no longer live for themselves but for him who died for them and was raised again. ~ 2 Corinthians 5:15
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