Habichuelas Con Dulce, a Holy Week tradition

What does that say?  If you don’t speak spanish, I will translate.  Habichuelas con dulce means sweet beans.  I know it sounds weird but it is so good that as a kid I would sneak more than my mom would let me have an end up visiting the bathroom more than usual.

Where my mother comes from (Dominican Republic), habichuelas con dulce are made only during holy week.  You have to wait all year to have this delicious dessert so you really don’t want to miss it when its time to go to your grandmothers, godmother or aunts house to get some.  My mom does not make this but many of my aunts, grandmother and my godmother did and still do so I learned to make it because I did not want this tradition to disappear.  My kids LOVE it as much as I do so I think for now the tradition is safe.

Here is the recipe:  Note*  this is how I make it,  everyone has their own way and most people add a white sweet potato but my kids don’t like it so I don’t add it.  Also, put the beans through the blender with some of the water from boiling it before starting.  I also put it through a strainer to keep the bean skins out.

  • 1 lb of boiled red kidney beans
  • 1 can of sweetened coconut milk
  • 2 can of evaporated milk (Carnation)
  • 1 cup of sugar
  • 8 cinnamon sticks
  • 8 cloves
  • half cup of raisins
  • * 1 lb sweet potatoes boiled and diced

  • In a blender, mix the beans and a cup of the water from cooking. In a soup pot add the two types of milk and bring the mix to a boil, add the sugar and the spices and let it cook over medium heat for approximately 15 minutes. Add the sweet potatoes (if you use them) and the raisins. Let it cook until desired thickness.  Do not walk away from your pot,  you have to stir every few minutes or it will stick to the bottom and burn.  Serve cold.

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