Habichuelas con Dulce (Sweet Cream of Beans) is one of the most cherished traditions among Dominicans. It is prepared in large quantities during Lent and shared with relatives and neighbors.
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 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.
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 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.
I want to try this. Its been in my family for many years, mi abuela makes this
I see the ginger in the picture but I can’t see it on the recipe.
Please see the notes at the end of the recipe. People add all kinds of ingredients to theirs, there isn’t just one recipe. 🙂
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.
Plz help me lol . I’m trying to make this for thanksgiving ! Ok so you purée half of the beans in the blender then keep some beans whole to boil with the other stuff ? So your not puree all the beans right?
I, personally, do not like to find beans in mine, so I blend it all.
I hate whole beans in my sweet beans. Plus my family always purees all the beans, so that’s what I do too.
I’m confused on what the 10 “cloves” are. What are the cloves you are regarding to?
Check this.
An aromatic dried flower stem that is used as a spice.
I have to make this to bring into class one day. How can I serve it if I make it the night before?
It should be refrigerated, up until the moment you serve it. I strongly recommend that you do not let it reach room temperature once chilled, as they will start to ferment really fast.
Hi, I love this blog. You are a doing a great job of bringing those mom’s recipes to life.
In this recipe do mean 4 cups of cooked beans or 4 cups of dried beans cooked.
Already boiled.
I want to make this tonight I didn’t let my beans sit over night can I use fresh beans from the can or can I just boil the dry beans until soft without letting them sit over night ?
I don’t like the taste of canned beans, you could try it, at your own risk. 🙂
Hello, there is a health reason for soaking ANY legume, seed or grain overnight. Google it and you will understand why our ancestors did it.
Actually you can use any beans, Habichuelas Dominicana Goya is just a market name for pinto beans that are the most popular in DR because it is cheaper. But my Grandmother always used the good beans (Red beans)
Same as small kidney beans. So in DR is just a matter of Can you afford it. ..
My family only uses Dominican Roman beans but it varies all over the island. I have met people that make it with black beans. It taste the same but I’ll stick with the Dominican Roman bag beans NEVER CANNED.
Do you have a recipe for Ava’s Dulce
Who’s Ava?
I think she means Hava or java
Habas. That confused me. 🙂
Oh, OK. 🙂 There are many versions of this recipe. Trust me. And habas con dulce is a very old one. As well as guandules con dulce, habichuelas blancas con dulce, etc.
The more you learn…
I have a question… the salt is listed under the regular ingredients (not under the “garnish” ingredients) but then in the instructions it doesn’t mention anywhere to add the salt to the beans; the recipe only says to sprinkle salt on the cassava bread, which is optional, but it doesn’t list the salt as optional either. So my question is, was the salt omitted from the instructions for the actual habichuelas con dulce in error, or are we really only using the salt to sprinkle on the optional cassava bread?
Thanks in advance! And best regards. As a Dominicana who grew up in the states, La Cocina de la Tia Clara is my go-to for Dominican recipes. Every single thing I’ve ever made from this site has turned out wonderfully.
A little bit of salt always brings out the sweetness of any dish as per most chefs.
I noticed that too. I think it was a mistake. In the Spanish version of this recipe, the salt was listed in the same step where you add the sugar and spices.
if using canned red kidney beans should you also bring them to a boil?
I dislike the taste of this dish made with canned beans, so I haven’t really tested it. You may need to get creative, and let us know how it works.
when you say 4 cups beans do you mean 4 cups dry beans that you then boil or 4 cups cooked beans? I boiled 4 cups dry beans and it was way too much. Please let me know for future reference. Thanks
Boiled already.
I bought all of the ingredients and I am soaking the beans now. I’m not sure if I have too much beans. The recipe said 4 cups of beans so I bought 2 16ounce bags of beans. I figured 8 ounces per cup. Or was it supposed to be 4 cups cooked beans ? Not sure what to do. Thanks
4 cups of cooked beans.
Hello, i love this recipe. My sweet cream of beans were super good. Very good recipe ??☺️???. This was my first time and everyone was delighted!!!
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
My husband is lactose intolerant , I would love for him to try my favorite disert in the world.
I thought of not adding evaporated milk.
You should check the notes at the end of the recipe, there’s some ideas there.
I have done some with lactaid and Splenda and everyone ate it. No one knew the difference.
Can I use kidney beans straight from the can?
Frankly, I don’t like canned beans. I suppose some people might use it, but I am pretty sure I wouldn’t like it. It has a strong aftertaste.
Are Batatas & Southern Sweet potatoes the same thing? My supermarket hasn’t had batatas for a few days now.
The term Japanese Sweet Potatoes is also used in the US.
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
Tia Clara,
I don’t have a blender, what’s another subsitute?
I am not sure there is one.
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.
Either way the result is the same, the difference is just the time it takes.
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
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!
I love almond milk for this one.
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..
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. 🙂
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!
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.
Muy interesante, Wendy.
Made this again today and I added extra sugar. Came out amazing. Thank you so much for this recipe
These came out amazing! Made them two weekends in a row, Arroz con leche next!
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
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
Is the 4 cups of beans measured before or after they are cooked?
After.
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.
Quick (cheat) version: I used canned beans and skipped hours or work and prep. Don’t judge me. They came out delicious 🙂
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.
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.
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.
I prefer glutten, wheat, and dairy free recipes. Thanks
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.
Asegúrate de ponerlas en el blender después de cocinarlas.
Déjame saber cómo te quedaron’ Besos
Tio Gan (Angelo Porcella), is that you?
!!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”.
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.
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
Thanks for all your wonderful receipes.
Ilearned from my mother- in – law R.I.P
I’m Puerto Rican And I made them for my husband his Dominican and were so good I love it
muy Ricardo la receta
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
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.
4 cups DRY
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!
now can you add chocolate to the recipe?
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!!
The colors were created to fit the different tastes, so go ahead!
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 ?
Sure.
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.
Hola!
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 🙂
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.
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.
Thank you!
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!!!
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.
Thanks!
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.
Elizabeth, I am willing to assit you in getting rid of them. Tell me where. 🙂
HAHAHAHA!
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.
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.
Great idea, will try that. Thank you.
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!
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.
They are the same cloves you put inside the Hams.
Also u state 10 cloves but not what exactly? S
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
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.
Hey, can canned goya red kidney beans work? and if so how many cans ? And are there any differnet steps to be taken?
I USE CAN GOYA PINK BEAN ITS TASTED JUST LIKE MY HUSBAND MOM WHO IS FROM D.R
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!!!
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
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).
BTW, I changed the amounts to put your mind at ease.
Can you use canned beans? How much if so?
There is no substitute to red beans, using canned beans is like trying to nurse your baby with your bra on.
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!
I like this.
Instead of cooking oil, I strongly suggest olive oil
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.
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..
You are welcome.
Please check the recipes in the main menu, or do a search, the recipe for cativias is there.
I LOVE HABICHUELAS CON DULCE. but,
In my family we don't use the cassava bread.
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!!!!!!
Or go by step 3 of the recipe. 🙂
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
Cono pero ese vaina sii ta bueno! mi mamii siempre makes me this en la mananita ante de irme ala escuela:)
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
Ay dio mio, que hambre me dio eso, lo voy a tratar de hacer, pero para encontrar las galletitas esas va tar duro jajaja
@Klaus My mom used allspice too. It adds that little extra "something"! 🙂
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 🙂
This makes me so happy. Thanks for sharing it with us.
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.
preguntas:
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.
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.
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…
you know what gives it a little extra taste to it, vainilla.
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.
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.
They refer to the "cookies" as crackers bc are similar to animal crackers, which are also sweet.
@egmg: that makes sense.
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..
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.
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.
I MAKING CREAM OF BEANS. I HOPE IT COME OUT ALRIGHT.
You can buy the cookies at any corner store or supermarket especially in Queens!
where can I buy the cookies? I live in Queens NYC
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
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
The crackers are made locally by two companies.
Unfortunately we do not have the recipe
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!!
Hi
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.
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.
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.
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
Please read the recipe carefully, that is already specified in the list of ingredients.
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.
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.
another important ingredient nueces moscada
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.
your recepi forgot one important ingredient Allspice ( malagueta)
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 🙂
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.
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! 😀
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. 🙂
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) 😉