Habichuelas con Dulce [Video + Recipe] Sweet Cream of Beans

🧂 Ingredients

• 4 cups boiled red kidney beans

  (or cranberry or pinto beans)
• 6 cup water

  from boiling the beans (add tap water if you use canned beans)
• 2 cup coconut milk
• 3 cup evaporated milk
• ½ teaspoons salt
• 1 cup sugar (white, granulated)
• 1 teaspoons vanilla extract
• 2 cinnamon sticks
• 10 cloves
• ½ pound batata (sweet potato)

  [0.24 kg], cut into small cubes
• ½ cup raisins
• 8 pieces casabe

  (cassava bread), may be omitted
• 2 teaspoons salted butter

  may be omitted
• 1 cup milk cookies

  (see notes)

Instructions

• 1 Put the beans (and the water in which they boiled) in a blender and
  puree. Strain the beans to get rid of the skins and undissolved solids. 
• 2 Pour the beans, coconut milk, evaporated milk, salt, sugar, vanilla, cinnamon,
  cloves, and sweet potatoes into a pot.
  
  Simmer over very low heat until the sweet potatoes are cooked through. Stir
  regularly to avoid sticking.
  
  Add the raisins and simmer for another 10 minutes (don't worry that it may look
  too thin, the cream of beans will get much thicker when chilled). Remove the
  cinnamon sticks (and cloves, if you like).
• 3 Remove from the heat and cool to room temperature. Chill before serving.
• 4 Spread butter on the cassava bread and toast in the oven until it turns golden
  brown.
• 5 Serve the beans with the cassava on the side. Put cookies in the beans when you
  serve.

Nutrition Info