Can there be an easier way to make habichuelas con dulce, suitable for the hot summer days? The answer is a resounding yes.
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Our official national Lent dish is something of an acquired taste. We Dominicans, however, love it with passion, and would have it actually any time if the opportunity presented itself.
It is also a dish that has many ingredients and requires some time in the kitchen. Definitely not a summer-friendly dessert to make. Until now.
About this recipe
You know I am always the first to give credit where it's due: I did not come up with this idea first. Anyone living in the Dominican Republic knows that one formerly Dominican-owned ice cream brand has helado de habichuelas con dulce available every Lenten season.
My contribution is a homemade version, made into paletas (because ice cream is not so easy to make), and that requires very little time in the kitchen and almost no cooking. The result is a paleta that is very creamy, tastes like a milder version of habichuelas con dulce, and can also be made into frozen jars (helados de potecitos).
Summer just got better!
[Recipe + Video] Habichuelas con Dulce Popsicles
Ingredients
- ¾ cup boiled red kidney beans , (or pinto, or cranberry beans), may be from a can, drained of liquid
- 1 cup coconut milk
- 1 cup evaporated milk
- ½ tablespoon cinnamon powder
- ¼ cup sultanas, (or raisins)
- ½ cup sugar, (or more, to taste)
- 12 milk cookies, (or animal crackers)
Instructions
Blending: In the blender vase, combine beans, coconut milk, evaporated milk, and cinnamon powder.Blend until the beans are dissolved into the liquid. Strain and discard solids.-
Heating: Pour into a medium saucepan and add the raisins. Heat over low heat until it just starts to break the boil. Remove from the heat.Place on the counter and cover with a clean tea towel and cool to room temperature.Add sugar and stir. Taste and more sugar to taste if you find it necessary.
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Freezing: Pour the liquid and raisins equally into the popsicle molds (how many will depend on the size of the molds). Divide the cookies equally into the molds.Cover and place the stick. Freeze until hard (3-4 hours)
Serving: Remove from the freezer and the molds, serve right away.
