Habichuelas Con Dulce (Dominican Sweet Beans)

Method:

Place the dry beans in a large bowl or saucepan. Cover with plenty of water and set aside to soak over night.

The following day drain the beans, discarding the soaking water. Transfer the beans to a large pot and cover with plenty of water (do not add salt at this point or the beans will be hard). Bring the beans to a boil and continue boiling for about 2 hours until the beans are fully tender.

Strain the bans through a colander into a bowl. Reserve the beans and cooking water (make the liquid up to 1.75l with water). Allow both to cool for about 30 minutes.

Combine the beans in a blender and process until smooth (do this in batches if necessary). Pass the liquid through a fine-meshed sieve to remove any large pieces of bean skin.

Combine the beans, coconut milk, and evaporated milk in a large pan over medium heat. When just comes to a boil, stir in the salt, sugar, sweet potatoes, ginger, vanilla, cinnamon sticks, clove, and raisins.

Reduce to a simmer and continue cooking, stirring occasionally, for about 45-50 minutes, or until the liquid reduces to desired thickness and the sweet potato is tender. Take off the heat and set aside to cool.

Serve warm or cold, garnishing with crackers when ready to eat. If eating cold, place it in the refrigerator after cooling until it has chilled below room temperature.

Habichuelas Con Dulce (Dominican Sweet Beans)

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