World Food Challenge

Day 51: Dominican Republic and Habichuela con dulce

Buenas tardes, Raffies!

Today was a wonderful Sunday. I even managed to get a sunburn while dangling in my spontaneous Sunday-shopping 🙂 (I’ll be writing a post about it soon)

I have been burning to make a dessert for quite some time now. Therefore, while looking for a dish for the Dominican Republic, this sweet dish caught my attention.
This dish is also very fitting, since it is typical for Lent, the Spanish cuaresma, the period before Easter.
The recipe I have followed, clearly showed me the steps to take for this dish, which is actually really easy to make. This dessert consists of red kidney beans, evaporated milk, coconut milk, sugar, sweet potatoes, raisins, clovers and cinnamon. Add some traditional Dominican cookies (unfortunately, I could not find the original ones..sorry) and enjoy it warm or cold. It was really good, similar to a cream or custard.


1 can red kidney beans

1 can coconut milk

1 can evaporated milk

1 1/4 cup sugar

2 cloves

1 cinnamon stick

1 large sweet potato, peeled and boilt

1/2 cup raisins

Dominican milk cookies


In a large pot, pour 6 cups of water and add the beans. Bring to a boil and cook for about 10 minutes. If you are using dried beans, cook for one and a half hours, after having soaked the beans overnight.

Drain the beans, but keep the liquid. Blend the beans into a smooth puree.

In a big skillet, pour the bean puree, the coconut milk, the evaporated milk, sugar, cloves and cinnamon. Bring it to a boil.

Now add the sweet potatoes and the raisins. Add some of the water you boilt the beans in. Bring to a boil and then let it simmer for about 30 minutes or until the soup gets thick and creamy. If too dense, add some water.

Serve either warm or chilled and top with the milk cookies.


Have you ever tried it?



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