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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Very unusual. It tastes like liquid pumpkin pie. It is a favored Holiday treat in the Islands. It sounds terrible but it is ever so tasty. Yes, beans in a dessert. And an extra-sweet one. Habichuelas con dulce, or sweet creamed beans, is the Dominican Republic’s signature dish of the Lenten season Ingredients:
2 cups cooked kidney beans/habichuelas rojas |
2 cups water reserved from the beans |
1/4 cup of raisins/ciruelas pasas |
3 cups of evaporated milk/leche evaporada |
1 cup of coconut milk/leche de coco |
1 cup sweetened condensed milk/leche condensada |
1/2 lb of sweet potatoes/batatas cooked and mashed |
1/2 cup of sugar/azucar |
2 cinnamon sticks/palitos de canela |
2 tablespoons butter/mantequilla |
8 to 10 cloves/clavos dulces |
1/2 teaspoon salt/sal |
optional |
cassava bread toasted or milk cookies |
this is a treat one will not soon forget. que sabroso |
Directions:
1. Puree the beans with a little cooking liquid and then strain.
2. Add beans, coconut milk, evaporated milk and bring to a boil
3. Lower heat to medium add the Condensed milk, sugar, cinnamon stick, raisins and sweet potatoes
4. Keep stirring so it does not stick.
5. Add the rest of the ingredients
6. Stir until the desired consistency has been reached.
7. Serve warm or cold with the cassava bread or float the cookies on top.
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