TropicalTastes

Sweet Beans: The Traditional Lenten Delight

A Dessert that Unites Generations

In the Dominican Republic, "Habichuelas con Dulce" represents more than just a dessert; it is a cherished tradition that symbolizes family unity and love during Lent. This dish is typically enjoyed during significant occasions such as Ash Wednesday, Sorrowful Friday, and Good Friday.

It's traditionally prepared with either kidney beans, pinto beans, cranberries, or pigeon peas, combined with milk and coconut to create a unique and festive treat.

A Dessert that Unites Generations

The dessert is distinguished by its rich texture and complex flavor profile, which are developed by blending the creaminess of beans and coconut milk with aromatic spices. This mixture provides a hearty base for the sweet confection.

A Dessert that Unites Generations

Adding to its distinctiveness, sweet potatoes and raisins are incorporated, offering a natural sweetness and a textural contrast to the creamy bean mixture. These ingredients enhance the overall depth and appeal of the dish.

A Dessert that Unites Generations

To complete the dessert, it is often accompanied by casabe and milk cookies, which contribute a delightful and satisfying crunch. This pairing not only complements the soft texture of the main dish but also rounds out the flavor, making "Habichuelas con Dulce" a beloved and indulgent treat.

Sweet Beans: The Traditional Lenten Delight

Ingredients

  • 1 cup of red, white, black or pigeon peas (soaked and cooked)
  • 4 cups of water (from boiling beans; add additional water if using canned beans)
  • 1 cup of coconut milk
  • 1 cup of evaporated milk
  • 0.5 cup of brown sugar
  • 0.25 cup of raisins
  • 0.25 cup of prunes - optional
  • 0.25 cup of almonds (chopped) - optional
  • 0.5 teaspoon of ground cinnamon
  • 0.25 teaspoon of ground cloves
  • 0.25 teaspoon of nutmeg
  • 1 teaspoon of vanilla extract
  • 1 piece of fresh ginger (grated) - optional

Instructions

Preparing the beans

  • If using dried beans, rinse them and soak them overnight. Then, boil them until they are tender and drain them.
  • If using canned beans, rinse them well and set aside.

Cook the sweet:

  1. In a large pot, mix the cooked beans with the reserved water.
  2. Add the coconut milk, evaporated milk, brown sugar, raisins, prunes, and almonds (if using).
  3. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.

Add the spices

  1. Add the cinnamon, cloves, nutmeg and salt.
  2. Cook over low heat for 30 minutes, stirring occasionally, until the mixture thickens and takes on a creamy texture.

Finish and decorate:

  1. Add the vanilla essence and grated ginger (if using).
  2. Cook for an additional 10 minutes and then remove from heat.

Serve:
Let cool slightly before serving. You can garnish with more raisins and almonds if you wish.