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 is no two Habichuelas con Dulce alike. Each home has its own version.
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 Butter Beans), which seems very popular in the Southwest, as well as the white bean version which some people seem to favor.
And for extra strangeness, there is guandules con dulce! This dish is a traditional cocolo dish, and not widely spread.
Read the comments and you will see how many different touches our readers have added to it.
Habichuelas con Dulce – Where did it come from?
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 of our dishes, there isn’t an equivalent in other countries that we’ve found (although bean-based desserts are known in some countries). It seems to be an acquired taste, but we Dominicans love it and never seem to have enough of it. For more information on its origin, check where Aunt Ilana investigation led us.
Receta de habichuelas con dulce en español.
Buen provecho!
Aunt Clara
Habichuelas con Dulce Recipe (Sweet Cream of Beans): definitely one of our most popular desserts. It is a delicious Lent tradition in the Dominican Republic.
- 4 cups soft-boiled red kidney beans (or cranberry or pinto beans)
- 6 cups water from boiling the beans
- 2 cups coconut milk
- 3 cups evaporated milk
- 1/2 tsp salt
- 1 cup sugar
- 1 tsp vanilla extract
- 2 cinnamon sticks
- 10 cloves
- 1/2 lb sweet potatoes (batata) [0.24 kg], cut into small cubes
- 1/2 cup raisins
- 8 pieces cassava bread (casabe), may be omitted
- 1 cup milk cookies (see notes)
- 2 tsp butter (salted)
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Put the beans (and the water in which they boiled) in a blender and puree. Strain the beans to get rid of the skins and undissolved solids. Pour the beans, coconut milk, evaporated milk, salt, sugar, vanilla, cinnamon, cloves and sweet potatoes and simmer over low heat until the sweet potatoes are cooked through. Stir regularly to avoid sticking.
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Add the raisins and simmer for another 10 minutes (don't worry that it may look too thin, the cream of beans will get much thicker when chilled). Remove the cinnamon sticks (and cloves, if you like). Remove from the heat and cool to room temperature. Chill before serving.
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Spread butter on the cassava bread and toast in the oven until it turns golden brown.
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Serve the beans 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, makes hers with Splenda and they taste just fine.
No milk cookies? Use Animal Crackers. They are the same, only in different shapes.
If like many people you get heartburn from eating sweet potatoes, don't sweat it, just skip it.
Check out:
– Our habichuelas con dulce recipe in Spanish
– Las habichuelas de Mari
– Las habichuelas de Vanessa
Tried this recipe just the other day and it came out perfect! I still have a lot of practice to go in terms of learning all of my countries dishes but I’m glad I got this really important dish done right on the first try with your recipe.
I am glad you liked it!
Just finished making the frijoles rojos de dulce segui la receta al pie de la letra. Les cuento que me quedo deliciosi para ser la primera vez. Lo recomirndi
Thank you for this and all of your other Dominican recipes. I am Dominican and have a hard time cooking all the various Dominican foods. My mom is an amazing Dominican home cook but does not use any standard measurements EVER so it is very hard to replicate or learn from her. Your website is so helpful and beautifully put together.
Thanks!
“My mom is an amazing Dominican home cook but does not use any standard measurements EVER so it is very hard to replicate or learn from her.” – Every Dominican Child EVER! hahaha.
Can’t wait to try this recipe this week.
I’m curious to find out if there’s a connection between the Chinese sweet bean soup and our Habichuelas Con Dulce. Although rare I have seen this on some menus in Chinese Restaurants
I wonder about this too. Part of my family is Chinese and sweet bean soups (be they red azuki beans, black beans, or green mung beans), served warm, are a common real/truly authentic Chinese dessert.
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.
Not true, habichuelas con dulce is a creamy dessert you drink, not a paste or ice cream.
You don’t drink it…you eat it like soup.
Hello! I’m wondering if there’s an alternative to the sweet potato? I currently live in a country that does not have any and would love to make the habichuelas con dulce for people here.
Not everybody loves sweet potato, some homes don’t use it. So, yeah, do your habichuelas as you can. 🙂
I want to try this. Its been in my family for many years, mi abuela makes this