RCI-DS.001.0268.001
Habichuelas con Dulce
Habichuelas con Dulce from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- 2 teaspoons
- 2 unit
- of boiled red kidney beans2 cups
- of water from boiling the beans2 cup
- ½ cup
- 1 cup
- 3 cups
- ½ teaspoon
- Cassava Bread (may be omitted)1 unit
- ½ lb
- 10 unit
- of milk cookies (may be omitted)1 cup
Method
1
Peel and cut the sweet potatoes into ½-inch cubes, then set aside.
2
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
2 minutes
3
Add the boiled red kidney beans to the melted butter and stir to coat evenly.
2 minutes
4
Pour in the water from boiling the beans and the coconut milk, stirring to combine thoroughly.
1 minutes
5
Add the cinnamon sticks, cloves, salt, and sugar to the pot and stir well to dissolve the sugar.
2 minutes
6
Bring the mixture to a boil, then add the sweet potato cubes and reduce heat to a simmer.
12 minutes
7
Simmer for 12-15 minutes until the sweet potatoes are tender and begin to soften, stirring occasionally to prevent sticking.
13 minutes
8
Pour in the evaporated milk slowly while stirring constantly to combine evenly and prevent curdling.
2 minutes
9
Add the raisins and stir to distribute throughout the pot.
1 minutes
10
If using cassava bread, crumble it finely and stir into the mixture; if using milk cookies, crumble them and add to the pot, stirring until they begin to soften and thicken the dessert.
3 minutes
11
Simmer for an additional 2-3 minutes to allow the flavors to meld and the dessert to reach the desired consistency.
3 minutes
12
Remove from heat and let rest for 5 minutes to allow the dish to set slightly, then remove the cinnamon sticks and cloves before serving warm in bowls.