Habichuela Con Dulce with My Mom: Dominican Easter Dessert
Recipe Information
Habichuela Con Dulce
Cultural Context
Originating from the Dominican Republic, Habichuela Con Dulce is a beloved dessert traditionally enjoyed during Lent and Easter celebrations. This sweet bean dish reflects the island's rich culinary heritage, combining the earthiness of red beans with the creaminess of coconut and spices. Today, it is a cherished treat at family gatherings and festive occasions, showcasing the fusion of flavors that characterize Dominican cuisine.
coconut milk
🥗Healthier: almond milk
💰Cheaper: regular milk
Almond milk reduces calories while maintaining creaminess.
evaporated milk
🥗Healthier: coconut cream
💰Cheaper: whole milk
Coconut cream offers a rich flavor with fewer calories.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey adds sweetness with a unique flavor.
red beans
🥗Healthier: black beans
💰Cheaper: pinto beans
Black beans are nutritious and often more affordable.
Drain and rinse 2 bags of red kidney beans.
Blend the beans with water until smooth.
Pour the blended mixture into a pot.
Add 1 can of coconut milk and 3 cans of evaporated milk to the pot.
Add 2 cinnamon sticks and whole cloves to the pot.
Boil the mixture on high heat for about 30 minutes, stirring occasionally.
Add sugar to taste and raisins into the pot.
Mix in nutmeg and butter.
Add vanilla extract and mix well.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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