Sweet & Creamy Bean Soup
(Habichuela Con  Dulce)

Little is known about the origin of this dish. However, Dominican Republic seems to be the only country in America where this dish is made. Traditionally, this dish is enjoyed during Easter week, especially on Holy Friday. It's sweet like a desert, yet filling like a meal

Prep Time: 5-10 minutes
Servings: 10-16
Cooking Time: 3 1/2 hours or 1 ½ hours (pressure cooker)

2 bags (28 oz) of Goya small red beans
Water  (about  2 gallon)
3 cinnamon sticks
5 cups of milk
2 cans of Goya coconut milk
2 cans of Carnation evaporated milk
1 teaspoon of salt
3-4 cups of sugar
1 tablespoon of cloves
3 tablespoon of unsalted butter
2 lbs of batata (Spanish sweet potato), peeled and cut in cubes
6 boxes (1 ½ oz each) of raisins


TIP: Soak overnight  to reduce cooking time

TIP: Use a pressure cooker to cut the cooking process in half

TIP: Refrigirate for up to a week

In a small pot, boil the potatoes with a pinch of salt until tender. Remove from water and set aside

In a small saucepan, add 1 cup of water and the cloves. Bring to a boil until it has been reduced to a ½ cup. Strain and put aside

In a large and deep pot, add water, cinnamon and boil the beans until soft (3 hours on high heat)

Using a blender, blend the beans and some of its juices

Strain or sift the blend to assure there is no trace of the beans casing 

Transfer cream of beans to the pot, add all the milks, butter, clove liquid and sugar. Stir

Cook on low to medium heat, stirring occasionally to prevent sticking & burning.

When liquid starts to thicken (similar to butternut squash soup), add the potatoes and raisins

Tradionally, they are served with "sugar cookies" They are sweet and small, like the size of a quater

Serve hot or cold