Habichuelas con Dulce

Introduction

Habichuelas con Dulce is a traditional Dominican dessert enjoyed particularly during the Lenten season. This sweet bean dish has roots deep in Dominican history and is cherished by many for its unique blend of spices and flavors. Its preparation varies slightly among families, each adding a personal touch passed down through generations.

The History of Habichuelas con Dulce

The origins of Habichuelas con Dulce can be traced back to Spanish colonial times. It is believed that the dish emerged from a fusion of African and indigenous culinary practices mixed with European influences. What started as a practical way to use leftover beans has evolved into a rich, creamy dessert that is a staple during Easter celebrations in the Dominican Republic.

Ingredients

1. Red kidney beans - 2 cups
2. Sugar - 1 1/2 cups
3. Coconut milk - 2 cups
4. Evaporated milk - 1 can (12 oz)
5. Sweetened condensed milk - 1 can (14 oz)
6. Cinnamon sticks - 2 sticks
7. Cloves - 4 whole
8. Sweet potato - 1 medium, peeled and chopped
9. Raisins - 1 cup
10. Salt - 1/2 teaspoon
11. Butter - 2 tablespoons
12. Vanilla extract - 1 teaspoon
13. Water - 4 cups
14. Nutmeg - 1/2 teaspoon
15. Ginger - 1/2 teaspoon, grated

Preparation

Step 1: Preparing the Beans

The first step to making delicious Habichuelas con Dulce is to thoroughly rinse the red kidney beans. Soak them in water overnight or for at least 8 hours. This will soften the beans and make them easier to cook, as well as reduce cooking time.

Step 2: Cooking the Beans

After soaking, drain the beans and place them in a large pot. Add 4 cups of water and cook the beans over medium heat for approximately 1 to 1.5 hours or until the beans are tender. Stir occasionally to prevent sticking. Once cooked, strain the beans and remove them from the heat.

Step 3: Blending the Beans

Using a blender or a food processor, blend the cooked red kidney beans with some of the cooking liquid until smooth. You may need to do this in batches depending on the size of your blender. Once blended, strain the bean mixture to ensure a smooth texture. This helps to remove any remaining bean skins.

Step 4: Combining Ingredients

In the same large pot, combine the blended bean mixture with coconut milk, evaporated milk, and sweetened condensed milk. Stir well to incorporate all the milks with the beans. Add the cinnamon sticks, cloves, and a pinch of salt for seasoning.

Step 5: Cooking the Mixture

Heat the pot over medium heat, constantly stirring to prevent the mixture from sticking to the bottom. As it begins to thicken, add the chopped sweet potato, raisins, and butter. Continue stirring until the sweet potatoes are tender, usually about 15-20 minutes.

Step 6: Final Touches

Once the mixture has thickened and the sweet potatoes are cooked, remove the cinnamon sticks and cloves. Add the vanilla extract, a dash of nutmeg, and freshly grated ginger. Stir well and taste the mixture to adjust the sweetness if necessary by adding more sugar.

Serving Suggestions

Enjoying Habichuelas con Dulce

Habichuelas con Dulce is best enjoyed cold or at room temperature. Allow the mixture to cool completely before serving. Some families like to serve it in small bowls with a sprinkle of nutmeg or cinnamon powder on top. For an authentic Dominican experience, serve it with a side of cassava or sweetened milk crackers.

Storing Habichuelas con Dulce

The dessert can be stored in an airtight container in the refrigerator for up to a week. Its flavors tend to deepen and improve after a day or two, so you can easily prepare it in advance for gatherings.