🇩🇴 Dominican RepublicCatalog recipe
Red beans blended silky and simmered with coconut milk, warm spices and raisins into a spiced, pudding-thick dessert — Dominican Lent's improbable, beloved finale.
For 8 servings.
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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.
Add the coconut milk, cinnamon sticks and sweet potato to the pot and simmer until the sweet potato is tender, about 20 minutes.
Stir in the sugar and raisins and simmer 15 minutes more, stirring often so it doesn't catch on the bottom.
Stir in the evaporated milk and simmer 5 minutes until thickened to a loose pudding.
Remove the cinnamon sticks, pour into bowls, and dust with ground cinnamon.
Chill or serve warm, traditionally topped with a broken milk cracker.
Only in the Dominican Republic does the Lenten season end with a dessert built on the same beans that fill lunch plates the rest of the year. Habichuelas con dulce blends cooked red beans with coconut milk, cinnamon and sweet potato, traditionally served with a milk cracker pressed on top, and appears almost exclusively during Holy Week.
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