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Sweet Beans

  • Prep 2 hr 0 min
  • Total 3 hr 0 min
  • Ingredients 15
  • Servings 8

Ingredients

6
cups water (to cook the beans in)
1
lb softened red kidney beans
2
cinnamon sticks
1
can (13.5 oz) coconut milk
2
cans (12 oz each) evaporated milk
1/2
teaspoon ground sweet cloves
1/4
cup raisins
1
star anise
1/4
teaspoon salt
1/4
cup sugar
1/2
lb sweet potatoes, cooked and diced
1
tablespoon vanilla
1
can (14 oz) condensed milk
1
tablespoon butter
Dulce de leche cookies, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you want to save time, you can use canned beans.

This dessert is a key component of Dominican Republic cuisine, and it’s most consumed during Lent. Being a neighboring country and having several Dominican friends, it just had to be one of my favorites to share with you. I always heard my friends talking about this dessert, but I had never tasted it. I must admit I was a little scared because I couldn’t begin to imagine the final result of this combination of beans and sweet potatoes, coconut milk and spices, until I decided to prepare it a few days ago, and was pleasantly surprised with the results. I didn’t know what I was missing. So delicious!

Garnish with dulce de leche cookies and raisins, if desired.

Directions

  • 1 Soak beans in water for an hour or overnight, if you prefer. Rinse beans and change water.
  • 2 Boil beans with cinnamon until well cooked. Remove cinnamon. Blend, in blender the mix with two cups of the water used to boil beans. Strain and place them in a clean pot.
  • 3 Add coconut and evaporated milks; cook over low heat for 15 minutes. When it comes to a boil, add the sweet cloves, raisins, star anise, salt, sugar, sweet potatoes, vanilla and condensed milk. Cook and stir until they thicken and reach the desired consistency.
  • 4 Take out the cinnamon, add butter and combine well.
  • 5 Serve warm.

This dessert is a key component of Dominican Republic cuisine, and it’s most consumed during Lent. Being a neighboring country and having several Dominican friends, it just had to be one of my favorites to share with you. I always heard my friends talking about this dessert, but I had never tasted it. I must admit I was a little scared because I couldn’t begin to imagine the final result of this combination of beans and sweet potatoes, coconut milk and spices, until I decided to prepare it a few days ago, and was pleasantly surprised with the results. I didn’t know what I was missing. So delicious!

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 11, 2015

This dessert is a key component of Dominican Republic cuisine, and it’s most consumed during Lent. Being a neighboring country and having several Dominican friends, it just had to be one of my favorites to share with you. I always heard my friends talking about this dessert, but I had never tasted it. I must admit I was a little scared because I couldn’t begin to imagine the final result of this combination of beans and sweet potatoes, coconut milk and spices, until I decided to prepare it a few days ago, and was pleasantly surprised with the results. I didn’t know what I was missing. So delicious!