Habichuelas con Dulce [Video + Recipe] Sweet Cream of Beans
User Reviews
5
Habichuelas con Dulce [Video + Recipe] Sweet Cream of Beans
Description
Habichuelas con Dulce is a traditional sweet cream of beans dessert prepared by pureeing cooked red kidney beans with their cooking water, then combining this base with coconut milk, evaporated milk, sugar, and sweet potatoes. Aromatic spices like cinnamon sticks, cloves, and vanilla extract enrich the flavor profile, while raisins add subtle sweetness and texture.
The mixture is slowly simmered over low heat to allow the sweet potatoes to soften and the flavors to meld together. After cooking, the dessert is cooled and chilled, thickening further as it sets. This cooling step enhances the creamy texture characteristic of this dish.
Traditionally, the dessert is served with toasted cassava bread spread with butter and complemented by milk cookies stirred into the beans at serving time, adding a delightful crunch and contrast to the smooth creaminess of the beans.
Ingredients
- 4 cups red kidney beans or cranberry or pinto beans, boiled
- 6 cup water from boiling the beans (add tap water if you use canned beans)
- 2 cup coconut milk
- 3 cup evaporated milk
- ½ teaspoons salt
- 1 cup granulated sugar
- 1 teaspoons vanilla extract
- 2 cinnamon stick
- 10 cloves
- ½ pound sweet potato 0.24 kg], cut into small cubes, batata
- ½ cup raisins
To garnish
- 8 pieces casabe (cassava bread), may be omitted
- 2 teaspoons butter may be omitted, salted
- 1 cup milk cookies (see notes)
Instructions
1. Blending
- 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.
2. Boiling
- Pour the beans, coconut milk, evaporated milk, salt, sugar, vanilla, cinnamon, cloves, and sweet potatoes into a pot.Simmer over very low heat until the sweet potatoes are cooked through. Stir regularly to avoid sticking.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).
3. Chilling
- Remove from the heat and cool to room temperature. Chill before serving.
4. Toasting casabe
- Spread butter on the cassava bread and toast in the oven until it turns golden brown.
5. Serve
- Serve the beans with the cassava on the side. Put cookies in the beans when you serve.
Notes
- If milk cookies are unavailable, animal crackers make an effective substitute for similar taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 79g | 26% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 30mg | 10% |
| Sodium | 299mg | 12% |
| Potassium | 942mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 36g | 72% |
| Vitamin A | 4285IU | 86% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 328mg | 33% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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