Habichuelas con Dulce (Sweet Cream of Red Beans)

Method

1. 1

   Blend the beans with their liquid until smooth, then strain through a sieve into a pot to remove the skins.

   💡 Straining is what turns this into a drinkable pudding instead of refried beans — don't skip it.

2. 2

   Add the coconut milk, cinnamon sticks and sweet potato to the pot and simmer until the sweet potato is tender, about 20 minutes.

3. 3

   Stir in the sugar and raisins and simmer 15 minutes more, stirring often so it doesn't catch on the bottom.

4. 4

   Stir in the evaporated milk and simmer 5 minutes until thickened to a loose pudding.

5. 5

   Remove the cinnamon sticks, pour into bowls, and dust with ground cinnamon.

6. 6

   Chill or serve warm, traditionally topped with a broken milk cracker.