Habichuelas con Dulce (Sweet Cream of Beans)

Habichuelas con Dulce (Sweet Cream of Beans) is definitely one of my favorite Dominican foods. It is a cherished Lenten tradition in Dominican Republic.

It has always surprised us that of all our recipes, this is by far one of the most popular. The surprise comes from the fact that there are no two habichuelas con dulces alike. Each home has its own version.

Habichuelas con dulce is one of the most cherished traditions among Dominicans. It is prepared in large quantities during Lent, and shared with relatives and neighbors.

Habichuelas con Dulce (Sweet Cream of Beans) is definitely one of my favorite Dominican foods. It is a cherished Lenten tradition in Dominican Republic.

One of the good things about habichuelas con dulce is that no two homes prepare it exactly the same way; it’s also a very forgiving dish that even the beginner cook can make well, and hey! any error can be explained as just your style. There’s also the Habas con Dulce version (Sweet Cream of Fava Beans), which seems very popular in the Southwest, as well as the white bean version which some people seem to favor.

Read the comments and you will see how many different touches our readers have added to it.

Habichuelas con Dulce (Sweet Cream of Beans) is definitely one of my favorite Dominican foods. It is a cherished Lenten tradition in Dominican Republic.

I have no idea how this dish came about: it’s a pretty strange combination of ingredients (that never stopped us Dominicans, we’re fearless that way). Unlike most our dishes, there isn’t even a close equivalent in other countries that we’ve found. It seems to be an acquired taste, but we Dominicans love it and never seem to have enough of it.

Receta de habichuelas con dulce en español.

Buen provecho!

Aunt Clara
Habichuelas con Dulce Recipe (Dominican Sweet Cream of Beans)
Prep time
Cook time
Total time
Habichuelas con Dulce (Sweet Cream of Beans) is definitely one of my favorite Dominican foods. It is a cherished Lenten tradition in Dominican Republic.
Serves: 8 servings
  • 4 cups of red kidney beans, or cranberry beans boiled soft
  • ½ cup of raisins
  • 2 cinnamon sticks
  • 6 cups of water from boiling the beans
  • 1 cup of sugar
  • 2 cups of coconut milk
  • 3 cups of evaporated milk
  • ½ teaspoon of salt
  • ½ lb of sweet potatoes (batata) cut into small cubes
  • 10 cloves
To garnish
  • Cassava bread (may be omitted)
  • 1 cup of milk cookies (see notes)
  • 2 teaspoons of butter
  1. Soak the beans in water overnight. Change the water and boil until soft in abundant water.
  2. Put the beans (and the water in which they boiled) in a blender a puree.
  3. Strain the beans to get rid of the skins and undissolved solids.
  4. Pour the beans, coconut milk and half the milk into a pot and bring to a boil over medium heat.
  5. Add the rest of the milk, sugar, raisins, cinnamon, cloves and sweet potatoes and boil for 10 minutes. Stir regularly to avoid sticking.
  6. Boil until it has reduced to about ¾ of the original volume - the cream of beans will get much thicker when chilled).
  7. Spread butter on the cassava bread, sprinkle with salt and put in the oven until it turns golden brown.
  8. Serve the beans chilled with the cassava on the side. Put cookies in the beans when you serve.
These are some ideas for modifying habichuelas con dulce to adapt them to different diets:

You can use almond, rice or soy milk if you are lactose intolerant or vegan, and skim milk if you are counting calories.

You can use your sweetener of choice in lieu of sugar. Just cook everything without the sugar and add the sweetener as the last step.

My mom, a diabetic, made hers with Splenda and they taste just fine.

If like many people you get heartburn from eating sweet potatoes, don't sweat it, just skip it.

If you don't have the milk cookies used in this recipe (see photo) you can use animal crackers or crumbled Maria cookies. They are the same, only in different shapes.

To make Habas con Dulce version (Sweet Cream of Fava Beans) just use fava beanss in lieu of beans and in exactly the same way as described in the recipe. This version usually calls for a touch of fresh grated ginger.

Each home adds its combination of spices, other popular ones are allspice berries, ginger, nutmeg, star anise and cardamon seeds.

If you can't find the classic cookies for this dish, animal crackers works just fine.
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{ 121 comments… add one }

  • Yasmin April 15, 2015, 3:38 PM

    Are Batatas & Southern Sweet potatoes the same thing? My supermarket hasn’t had batatas for a few days now.

    • Aunt Clara April 16, 2015, 12:20 AM

      The term Japanese Sweet Potatoes is also used in the US.

  • Ruth April 4, 2015, 11:34 PM

    Lissa if you don’t have a blender smashed them well then strained them with the water that’s how I did mines the first time. My cheap blender broke mid way of doing my beans. Just make sure you strainer is fine (the holes are small) and metal, it will strain better

  • lissa April 4, 2015, 1:58 PM

    Tia Clara,

    I don’t have a blender, what’s another subsitute?

  • Christina April 1, 2015, 2:33 PM

    Hi Tia Clara,

    Should I do regular boiling on the beans or should I use the pressure cooker to soften the beans? I normally use a pressure cooker to make my habichuelas.

    • Aunt Clara April 1, 2015, 9:04 PM

      Either way the result is the same, the difference is just the time it takes.

  • Ruth Duran March 31, 2015, 3:03 AM

    Love this website! Came across it while waiting for my mom to get my cousin’s habicuelas con dulce recipe. I’m always trying to avoid extra calories without sacrificing taste and quality, so I have use fat free or 2% evaporated milk, 2% milk, sugars I’ve used: truvia, domino light(a mix of truvia and regular sugar), coconut milk either fresh or organic (try to keep it the least added ingredients as well possible) and I use Roman bean or the Dominican red beans. I know people that make sweet black beans. They were not bad with the exception of the few whole beans she left, that’s a No,No! With me. Unfortunately as a translator since the age of 5 for my parents at immigration and other government agencies (crazy cause u can’t do that now) everything gets lost in translation. I’m a health care worker and I have had to learn different words from other spanish speaking countries, due to translation differences.
    I have gotten rave reviews for my beans, even my cousin who I was waiting for her recipe and she doesn’t give anyone kudos

  • Melissa March 30, 2015, 7:34 PM

    Hola, Tia Clara! Or should I say bendicion, Tia Clara! Thank you so much for this recipe. Can you please advise on a vegan, non-dairy, substitute for the evaporated milk? Thanks a lot!

  • Yari March 17, 2015, 10:53 AM

    Aunt Clara you are using the wrong beans for this. Kidney beans are not the beans you use. The correct ones are Dominican Red Beans. They give the color, texture, and flavor of Habichuelas Con Dulce. These beans are Goya beans..

    • Aunt Clara March 20, 2015, 3:19 PM

      Please read the recipe. I give several options, and all of them are used in the DR. There isn’t just one recipe, in fact I think every person has a different preferred one. :)

  • Dolly March 15, 2015, 10:28 PM

    This will be my first time trying to make ‘habichuelas con dulce’ myself. I remember my mother’s being the BEST habichuelas, ever. She doesn’t cook any more, but she used to make these all the time and she would also add a little bit of ‘nutmeg’ (nuez moscada). So I will also add a little bit of nutmeg to mine. Let’s see how they will turn out… I’ll let you know.

    By the way, love your site. I followed your recipe and made a ‘Sancocho de siete carnes’ the other day – it was ‘out of this world’ delicious! Thank you!

  • Wendy February 18, 2015, 11:30 AM

    Asure es un postre turko que incluye habichuelas blancas y pasas, además de nueces muy parecido a nuestras habichuelas con dulce. Me lo prepararon luego de brindar habichuelas con dulce a unos amigos. Estos amigos me contaron que más que nada la tradición era al final del invierno tomar todas las conservas que quedaron y hacer un dulce para celebrar la primavera, al menos eso me contaron. Sabiendo la fuerte migración turco/libanesa y esta costumbre de provechar un poco de todo al final del invierno, Marzo/abril, puede que este sea el origen de este plato, Claro yo solo especulo.

  • Michelle May 18, 2014, 7:34 PM

    Made this again today and I added extra sugar. Came out amazing. Thank you so much for this recipe

  • dali April 27, 2014, 11:06 PM

    These came out amazing! Made them two weekends in a row, Arroz con leche next!

  • Elexsia April 20, 2014, 5:25 PM

    Well. One day I wanted to make habichuelas con dulce, but when I got to the supermercado, they didn’t have any. So I used potatoes (papas) instead and nobody noticed any difference in taste. I also heard that using potatoes instead of sweet potatoes help with the “gas” issue

    • Chiset February 11, 2015, 9:26 AM

      that is not true leaving them overnight in water and then throwing the water away, and using fresh water to boiled them is what help with the gas. sweet potatoes or regular doesn’t have anything to do with it

  • 3Momma April 19, 2014, 6:26 PM

    Is the 4 cups of beans measured before or after they are cooked?

  • Millie April 18, 2014, 1:00 PM

    Actually, Asians eat beans for dessert, from China, to Japan, to India. In fact, go to a Chinese restaurant and you’ll sometimes get a small complimentary of sweet red bean cream aka habichuelas con dulce! They’re a bit different (not as sweet for one thing, which is great), but same exact concept.

    • Octavio Gonzalez April 19, 2014, 5:49 PM

      Not true, habichuelas con dulce is a creamy dessert you drink, not a paste or ice cream.

  • Johanna April 18, 2014, 9:40 AM

    Quick (cheat) version: I used canned beans and skipped hours or work and prep. Don’t judge me. They came out delicious :-)

    • Aunt Clara April 18, 2014, 9:53 AM

      No judgement here, hons. You do what you gotta do. I just dislike canned beans, so I don’t feel comfortable recommending anything but the real deal.

      I am very glad it worked for you.

  • Stephanie Israel April 15, 2014, 3:08 PM

    Aunt Clara,
    I want to make this recipe for the first time … I recently got married and my spouse’s family love these. I think your recipe is as close as possible to what I have seen. If you have a moment- can you provide the measurements of all items if I will be doing this for 20 servings.

    • Aunt Clara April 16, 2014, 2:22 AM

      Stephanie, all our recipes are tested, which mean that we can only vouch for the recipe as is. I cannot convert a recipe on the fly, it would require testing with the new measurements/servings. Sorry I can’t help you, but you may be able to improvise doing some simple math.

  • Rosa April 2, 2014, 10:16 PM

    I prefer glutten, wheat, and dairy free recipes. Thanks

  • Alexandra Paguaga April 2, 2014, 7:43 PM

    Tio Gan, jajajajaaaa, esta bien, pero creo que te vas a enojar conmigo porque creo que voy a intentarlo hoy con latas. I will let u know how it comes out.

    • Angelo Porcella April 3, 2014, 4:13 AM

      Asegúrate de ponerlas en el blender después de cocinarlas.
      Déjame saber cómo te quedaron’ Besos

  • Alexandra Paguaga April 1, 2014, 2:12 PM

    Tio Gan (Angelo Porcella), is that you?

    • Angelo Porcella April 1, 2014, 5:50 PM

      !!Claro que soy yo!! Sigue las instrucciones y no te arrenpetirás, eso sí, cómprate en la farmacia(over the counter) un pote de BEANO y tragate una pastilla antes de comerlas para evitar “las explosiones”.

  • Alexandra Paguaga March 31, 2014, 6:11 PM

    Angelo Porcella, are you my Tio Gan??? Wow, I came across this website because I want to make this myself, and I saw your comments. Besos a todos por alla….My mother, may she RIP, was a fabulous cook, but this was one of the few Dominican dishes she did not make herself. I would like to add, that I have heard that all the best HCD do, in fact, contain malagueta.

  • keydi March 28, 2014, 6:18 PM

    I haven’t had acd since i lived with my mom over 13 yrs ago this semana santa I’m going to try this recipe…wish me luck

  • Milagros Barsey-Bailey March 4, 2014, 2:27 PM

    Thanks for all your wonderful receipes.

  • liz from queens December 6, 2013, 6:48 PM

    Ilearned from my mother- in – law R.I.P

  • liz from queens December 6, 2013, 6:44 PM

    I’m Puerto Rican And I made them for my husband his Dominican and were so good I love it

  • monika July 7, 2013, 9:57 PM

    muy Ricardo la receta

  • minnie March 30, 2013, 2:08 AM

    I have shorten the time to make this. use all the same as above except ,I used 2 can of goya pink bean I drain the liquid and used the blender than used the same amount of ingredient I love it

  • aisling March 29, 2013, 11:37 AM

    hey there! i just returned from the DR and even though we were there for the first half of Semana Santa, we didn’t stumble upon this dessert. (To be fair, we were too busy seeking out guandules con coco….a dish we absolutely fell in love with!). I’m going to try to make this dish but I’m confused about the measurement of the habichuelas. is it 4 cups dried or 4 cups after being soaked? since they double/triple in size after being soaked overnight, i want to make sure i’m getting the proportions right…especially since i’ve never tasted this so i’ll have nothing to compare it to. also, i’m so glad i found your site….we live in oregon and there isn’t much of a dominican population here at all so i’m excited to be able to recreate the great food we had in the DR.

    • Angelo Porcella M. April 2, 2013, 9:08 PM

      4 cups DRY

  • Alfie March 14, 2013, 1:25 PM

    Pretty much everyone I know adds Nutmeg to their Habichuelas, some add ginger, some add allspice (malagueta). Same thing with the type of milk and/or amount…Like Clara said, everyone has their own “special” way of making it. Furthermore, I have made it with canned beans, which turned out pretty good, just milder in flavor and a much thicker consistency. If you have a very busy life, is not a crime to use canned beans in a pinch; I put my beans in the slow cooker all night long to soften them up nice and good, my mom uses a pressure cooker. In Santo Domingo people can get pretty creative with their Habichuelas, I’ve tried them made with white beans. lima beans, black beans, and even garbazo beans (yuck!). Good luck!

  • reanna November 13, 2012, 11:04 AM

    now can you add chocolate to the recipe?

  • Estefani October 29, 2012, 6:46 PM

    Hi !!

    Don’t know if this is a regional thing or like u said every home has a diff. recipe.
    But born in Puerto Plata, my avuelita used to mash about 3/4 of the beans and keep 1/4. I made this tonight and prefer it that way ! as well as the palitos de cocos, called my mom and she was very proud of me after I showed the pics!!

    • Angelo Porcella October 29, 2012, 8:37 PM

      The colors were created to fit the different tastes, so go ahead!

  • Abby October 2, 2012, 10:56 PM

    I forgot to soak my beans and cooked them half way can i still soak them for an hour and coo it the next day ?

    • Angelo Porcella October 3, 2012, 2:02 PM

      I prefer to cook the beans in the pressure cooker, its faster.
      So, next time use your pressure cooker. Then blender and after that, strain
      so you will get rid of any unneccesary solids.
      Last: before eating, I suggest you give all your guests two or three BEANO
      pills to avoid the gas.
      For diabetics, use Splenda instead of sugar.

  • Elizabeth G. August 16, 2012, 9:00 PM

    Me encanta este sitio web!
    Quiero hacer unas habichuelas con dulce usando tu receta, y me gustaría saber si se pueden congelar y por cuanto tiempo. Gracias de antemano por tu respuesta :)

    • Elizabeth G. August 16, 2012, 9:15 PM

      I’m sorry. After posting my comment I noticed all the others are in English.
      I love this website and all of the recipes!
      I’m making HCD and I’d like to know if I could freeze some of it and for how long. Thank you.

      • Aunt Clara August 16, 2012, 9:23 PM

        Never mind. :)

        I recommend that you do not freeze it. In fact this goes bad real fast even in the fridge. It’s best if you eat within 24 hrs.

        • Elizabeth G. August 16, 2012, 9:56 PM

          Thank you!

        • Angelo Porcella August 17, 2012, 6:12 PM

          It is absolutely recommended to refrigerate the HCD, I do it everytime, and as a matter of fact, i enjoy it better cold from the fridge. The only limitation is due to sweet potatos if you put them, as they become rancid after a few days, so do not hesitate to use your fridge!!!

          • Aunt Clara August 17, 2012, 6:33 PM

            Thanks, Angelo. Perhaps I wasn’t clear. You need to refrigerate it, and still eat it very soon, the ingredients in it get rancid really fast (compared to most foods), refrigerating it only delays it a day, two at most.

            Freezing doesn’t work so well, in my experience.

          • Elizabeth G. August 17, 2012, 6:50 PM

            Made my HCD and they are delicious! I made a lot and it’s already in the fridge. I’ll have to share it with friends and family by tomorrow then.

          • Aunt Clara August 17, 2012, 7:04 PM

            Elizabeth, I am willing to assit you in getting rid of them. Tell me where. :)

          • Elizabeth G. August 17, 2012, 7:22 PM

            Sure! If you’re anywhere near Weehawken, NJ, by all means come over and help!! I can’t “Eat responsibly” when there’s HCD near.

          • Angelo Porcella August 18, 2012, 9:43 AM

            After the fridge, try reheating, you will have a pleasant surprise, two or three times, if you can suppress your mouth, wich is very, very difficult.

          • Elizabeth G. August 18, 2012, 9:53 AM

            Great idea, will try that. Thank you.

  • Julissa Jumper July 15, 2012, 5:25 PM

    My mom died two years ago and there are many dishes I never took the time to learn from her and thought I’d never have again. Tia Clara you are a live saver. I feel I can connect with my mom in ways when I cook some of your recipes. Last month my sister came to visit and we made your recipe of Habichuelas Con Dulce and we were in heaven. Thanks so much. I don’t know if you have a tracking metrics for your website like I do on my business site, but if you did you would see that I literally spend HOURS on your website just reading your recipes and savoring the memories. Thanks!

  • Ally May 9, 2012, 8:42 PM

    ok just to make sure about the cloves. Are they the same cloves you put in ham? if not perhaps you can put up a picture than please I dont want to get the wrong thing and mess this up.

    • Angelo Porcella May 10, 2012, 6:40 PM

      They are the same cloves you put inside the Hams.

  • ALly May 9, 2012, 5:42 PM

    Also u state 10 cloves but not what exactly? S

    • Angelo Porcella May 9, 2012, 6:36 PM

      ten cloves are ten cloves, you can buy them in any store in the spice section.

      You have to estimate the numbers of cans to meet the recipe, but we must insist

      in prefering the red beans bags

      • Ally May 9, 2012, 8:39 PM

        ok for this reciepe that i love so much i will try the bagged beans then. I had purchased coconut milk by mistake and been looking for the prefect recipe to use it for. I enjoy buying this on the street in nyc but have always wanted to make it myself and once i purchase the rest of the ingredieants I will make this for the first time hopefully for my brother returning from deployment.

  • ALly May 9, 2012, 5:39 PM

    Hey, can canned goya red kidney beans work? and if so how many cans ? And are there any differnet steps to be taken?

  • minnie April 8, 2012, 2:03 AM


  • Michelle B. April 7, 2012, 3:17 PM

    Ay ya yay I made this today since its a tradition to make it for Easter and with my luck se me fue la mano with the evaporated milk and no matter how much I stirred, se me pego!!! It started to burn and had to change the pot. In the end……it tastes great. Thank you for this simple recipe. Although I'm away from my family, I wanted to keep the tradition going for my husband and daughter. Hope you enjoy your Easter!!!

  • rubi@ April 3, 2012, 12:39 AM

    Thank you for the recipe.

    I see the ingredients in English and Spanish are the same but the quantity isn't. Not only with this recipe but others aswell. Why is this? I discovered this when I checked the oven temperature in Spanish for one of the other recipes, I live in Europe and here we use Celsius and not Fahrenheit :)

    Examples HCD English and Spanish : 1/4 cup raisins and 1/2 raisins,

    1/2 cup of sugar and 1 cup of sugar , 1 cup coconut milk and 2 cups of coconut milk.

    Saludo desde Holanda

    • Aunt Clara April 3, 2012, 6:07 AM

      The two sites are independent and content is not identical. Both recipes will work. Lately we have been adding measurements in both Imperial and Metric, but basically the vast majority of readers come from the US (Imperial, English) followed by the DR (Mix of Imperial and Metric, Spanish).

    • Aunt Clara April 3, 2012, 6:12 AM

      BTW, I changed the amounts to put your mind at ease.

      • Siu-Ling April 5, 2012, 9:57 PM

        Can you use canned beans? How much if so?

      • Angelo Porcella April 5, 2012, 10:19 PM

        There is no substitute to red beans, using canned beans is like trying to nurse your baby with your bra on.

        • Julissa Jumper July 15, 2012, 5:19 PM

          I have to agree with Angelo. The canned beans won’t yield the same taste. That’s a funny image, nursing with your bra on!

  • glady March 20, 2012, 2:53 PM

    I like this.

  • Angelo Porcella February 27, 2012, 10:13 PM

    Instead of cooking oil, I strongly suggest olive oil

  • Alicia February 27, 2012, 11:43 AM

    One trick my mom uses and I think works perfectly is to put the cinnamon and the cloves when boiling the beans, then you dont have these parts on the dessert. Another trick I found makes the Casabe more flavorful is to sprinkle salt and cooking oil, instead of butter, before baking it.

  • Vanessa Perhach February 23, 2012, 8:37 AM

    Hola, I will like to have the recipe for fritura de catibia, is like

    A pastelito but made with yuca. Thank you sooooo much

    You are great, keep our dishes alive outside of DR..

    • Aunt Clara February 23, 2012, 10:26 AM

      You are welcome.

      Please check the recipes in the main menu, or do a search, the recipe for cativias is there.

  • DOMINICANBEAUTY January 16, 2012, 3:55 PM


    In my family we don't use the cassava bread.

    • Angelo Porcella January 16, 2012, 8:45 PM

      If you can get hold of cassava bread, I strongly recomend you to sprinkle salt to taste and pour olive oil on to them and heat in a tray in the 200 Fahrenheit oven for about 30 minutes right before serving the HDC, I bet you will change your mind about liking the cassava bread!!!!!!

  • dadymack August 20, 2011, 5:33 AM

    This dish threw me for a loop, I used to live and work in west Africa and I have never known a Caribbean Island to produce so west African a dessert !!! I made it for some of my African friends at a party and they said it was just like being home. This is now my go to dish

  • Abby May 31, 2011, 1:37 PM

    Cono pero ese vaina sii ta bueno! mi mamii siempre makes me this en la mananita ante de irme ala escuela:)

  • Melissa May 18, 2011, 7:30 PM

    I know it sounds odd but my traditional Dominican mother in law adds a mint at the end while its simmering I don't know why but hers is the only one I've ever eaten a whole bowl of maybe its the mint

  • Dominican May 13, 2011, 1:24 PM

    Ay dio mio, que hambre me dio eso, lo voy a tratar de hacer, pero para encontrar las galletitas esas va tar duro jajaja

  • N.Yvette May 13, 2011, 6:38 AM

    @Klaus My mom used allspice too. It adds that little extra "something"! :)

  • Sarah May 6, 2011, 8:36 PM

    I'm married to a Dominican man. Having never heard of this, I went in blind. My husband had seen everyone back home posting pics of their h con d, he craved it for weeks. So being the good wife, I found this recipe, and followed it step for step. He said it was the best he had ever had! He even had me make some for his friends who miss abuelas cooking :)

    • Aunt Clara May 7, 2011, 12:16 PM

      This makes me so happy. Thanks for sharing it with us.

  • fausto412 May 3, 2011, 8:15 AM

    mi mama le pone canela, clavos, nuez moscada, raisins, vainilla, batata(can't find dominican batata in texas and i hate american sweet potato).

    yo me acuerdo en santo domingo yo iba y rompia el coco para que mi mama hiciera la crema, aqui se compra ya echa.

    suggestion, animal crackers may be ok substitutes to milk cookies and you can find those easy in the states.

    malagueta stops the peos lol, never heard that one before…must give it a shot.

    My mom puts the beans in the blender but doesn't strain them completely….she leaves some granos in it. I remember porque yo siempre cojia el colador porque no me gustaban los granos de habiechuela cuando pequeño.

    I think my mom le echa leche condensada tambien…gonna have to check on that.


    se pueden usar habichuelas goya de la que vienen en lata?

    separo el agua de la lata y hiervo las habichuelas con agua limpia or echa la lata con el agua que viene adentro tambien?

    se puede substituir el tipo de beans?

    also, when you give up measures…are you using measuring tools for liquids and solids that you can buy at walmart or target? i wanna make sure my measuring tools are correct for the job.

  • MariaJuan May 1, 2011, 6:03 PM

    Gracias Tia Clara por la receta y por su website!

    A quien pidio la receta de las galletitas, puedo decirle que las galletas "Maria" un estilo muy popular de galletas de leche, pueden usarse como sustituto. La encontrara en supermercados hispanos, e incluso en el area hispana de Walmart.

    El consejo de Yari sobre la malagueta es muy util. No se me ocurriria echarsela al plato en si, pero para hervirlas, lo hare la proxima vez. Toda agua en donde se remojan las habichuelas, ya sean para la comida diaria o para HCD, debe descartarse y usar nueva. Eso ahorra gases.

  • Marlyn April 24, 2011, 7:43 PM

    Love ACD!….wish I could have found this site earlier to make them myself…fortunally my husband knows how much I love them and bought them for me at this Dominican supermarket Bravo….they where so good…still have that heavenly flavor in my mouth..even though semana santa is over, I will def. try to make it…

  • adanalcy April 24, 2011, 7:33 AM

    you know what gives it a little extra taste to it, vainilla.

  • Yari April 23, 2011, 6:10 PM

    Hi all!

    This is truly a weird combination, but it is really good (especially once you get past the beans factor).

    Anyway, about malagueta (allspice), they are necessary when boiling the beans at the beginning (and remember to remove them before blending) because they prevent the flatulence that occurs when consuming beans. (We call this the wind effect/ the "peo" effect).

    Also, the allspice release a sweetness that gets into the beans so that by the time they're boiled, they already taste and smell sweet. It's worth a try.

    In any case, however you decide to cook em', remember to eat responsibly and enjoy.

    • Aunt Clara April 23, 2011, 8:08 PM

      I loved so much your "eat responsibly" that I had to share with our Facebook and Twitter friends. I found it hilarious.

      If you notice there is a part of the recipe where I suggest getting rid of the water in which the beans were soaked, that gets rid of most of the substance that produces the gas. Of course some people digest beans better than others.

  • egmg April 22, 2011, 3:56 PM

    They refer to the "cookies" as crackers bc are similar to animal crackers, which are also sweet.

  • Esther April 21, 2011, 12:31 PM

    OMG……. I love the majarete. My mom and grandmother used to do it for me all the time…… Just thinking about it makes my mouth drool.LOl

    still if you haven't had one before you better try it u are donna loveeeee it..

  • Angelo Porcella April 19, 2011, 7:41 PM

    Aunt Clara is 100% right. They are not crackers, but cookies with a cross on top.

    Wherever you can find a Dominican Neighborhood in your town, city or village, you could find those cookies.

    But if could not, HCD is so good you and your entire family and friends

    will enjoy it fully.

  • Aunt Clara April 19, 2011, 7:28 PM

    They are not crackers, but cookies. The tiny cookies with a cross printed on them (it's an Easter dish, after all) is very similar to Maria cookies, but in tiny bites. Except where there is a sizable Dominican community, I do not know where you'd find these. Use crumpled Maria cookies in a pinch.

  • Sp April 18, 2011, 6:11 PM


  • Edemis April 18, 2011, 12:07 PM

    You can buy the cookies at any corner store or supermarket especially in Queens!

  • Corina April 17, 2011, 4:25 PM

    where can I buy the cookies? I live in Queens NYC

    • Katia April 6, 2012, 9:21 PM

      I get mine 3 packs for one dollar at Compare Foods Supermarket. They're called Galletas de Leche from the Guarina company…they have a couple Compare spots in Queens…I know there's one in Jackson Heights/Corona and another one in Woodhaven….theres a few more floating around the Queens borough…I get mine Uptown

    • Michelle B. April 7, 2012, 3:06 PM

      U can get them at associated, ctown, compare…. A lot of places in queens. I was lucky I found some out here in PA. I miss Queens lol

  • Angelo Porcella April 16, 2011, 1:39 PM

    The crackers are made locally by two companies.

    Unfortunately we do not have the recipe

  • Diane April 15, 2011, 4:41 PM

    Hola!! We just left the DR on April 13 on a Mission Trip. On our last night we had Sweet Beans. Absolutely delicious. I asked for the recipe, got the ingredients, but not the proportions. I was so glad to find your recipe!! There was a cracker/cookie in it as well. Do you have the recipe for that? Thanks so much!!

  • Corina April 15, 2011, 2:53 PM


    I want to make this for my boyfriend (he's Dominican) and I was wondering how i can make the milk cookies. Can you please send me the recipe, I'd like to have it ready for Easter.

  • Angelo Porcella April 8, 2011, 7:46 AM

    I love HCD in every way I've read in these comments.

    My wife likes it hot, I prefer cold.

    Dominicans living outside our country should push our dishes as our

    mexican counterparts did. One of those dishes should be HCD as

    NO ONE in the whole world makes it.

  • Ana from Raleigh, NC March 15, 2011, 10:37 AM

    To my understanding the recipy of habichuelas con dulce you posted is the most simple way to put it, no malagueta or jenjibre and I know you will love them.

  • miguelina March 14, 2011, 8:48 PM

    hi….. my name is miguelina castillo from new york ….i want to know how long to boil habichuelas con dulces 1 hour or 30 min…. thanks

  • Aunt Clara March 13, 2011, 1:48 PM

    Please read the recipe carefully, that is already specified in the list of ingredients.

  • bori1972 March 13, 2011, 12:28 PM

    Don't you have to cook the beans before you put them in the blender?? In your preparation, step 1 says to put in the blender with the water.

  • Olvia Garcia March 10, 2011, 9:46 AM

    My family has made h con d for many many many years it goes back to my tatara abuelita and even further. And we use both cloves and canela, but also nutmeg. We too add raisens both gold and reg ones in ours along with the batata. But like you said every fam has their own special markings to their recipes.

  • klaus moritz March 9, 2011, 1:52 PM

    another important ingredient nueces moscada

  • Aunt Clara March 9, 2011, 1:45 PM

    I have honestly never heard of anyone who uses allspice in habichuelas con dulce, so it's not so much that I forgot, more like it wouldn't occur to me to use it.

    However, if that's what you like, by all means, use it. That's why I said that no two homes follow the same recipe.

  • klaus moritz March 9, 2011, 1:39 PM

    your recepi forgot one important ingredient Allspice ( malagueta)

  • Richard March 7, 2011, 9:03 AM

    I have not had this in years, I remember my mother making it with roman beans instead. Thank you for posting this now I can invent :-)

  • Aunt Clara March 3, 2011, 11:32 AM

    Each home has their own recipe. If you like it with cloves, then go ahead.

    Re: Stevia, I don't know, I have never tried it, but my mom is a diabetic and she makes hers (and I prefer this) with Splenda. Some sweeteners cannot be cooked, if that is the case with Stevia (not so with Splenda), then add it at the end, after you finish the habichuelas.

  • Clari March 3, 2011, 10:58 AM

    Tia Clara, don't you also add cloves to the recipe? I always notice my mom putting those in. This will be my first year trying to cook it, (I figured, since I like it so much might as well try making it myself,) although I will replace regular white sugar with Stevia – :-( Let's see how it turns out. I know everyone's mother makes the best Habichuelas con Dulces, but I can guarantee you that mine does…hands down! 😀

  • Aunt Clara January 8, 2011, 8:17 PM

    Hurrah for that! I think we should market ourselves as marriage counselors. It's a story we hear all the time, and it always makes us smile. :)

  • calypso January 8, 2011, 4:25 AM

    i made this for my husband for christmas. even though i can make moro, locrio and other dominican dishes very well, my husband was skeptical about me making habichuelas con dulce, specially cause i never tried it my self before. but at the and he was so happy with it, he made a photo of my h con d, put it on the facebook, and boasted about it. it was suposed to last true the holiday, but he ate it all on christmas eve :)

    i guess that not eating it for 4 years made it taste even better (that's how long he haven't been to dominican) 😉