Easy Habichuelas con Dulce (Dominican Sweet Beans)

Habichuelas con Dulce is a cherished Dominican dessert, traditionally enjoyed during Lent but loved year-round. This sweet, creamy bean pudding combines blended beans, coconut milk, and warm spices for a rich, comforting treat. Topped with milk crackers, it’s a unique and irresistible taste of Dominican tradition.

Ingredients You’ll Need

• For the Beans: Red or pinto beans blended with water create a creamy base, while cinnamon sticks add warmth.
• For the Base: Batata (Caribbean sweet potato) adds natural sweetness, while a mix of whole milk, coconut milk, and evaporated milk creates a rich, velvety texture. Sugar, condensed milk, and a pinch of salt balance the flavors.
• For the Flavoring: Whole cloves and raisins bring traditional Dominican flavors, while vanilla extract enhances sweetness and aroma.
• For Serving: Milk crackers soften slightly in the warm dessert, adding the perfect touch of texture.

Tips & Tricks

• Don’t skip the straining step: This ensures a smooth, velvety consistency.
• Use batata (Caribbean sweet potato): It has a slightly drier and starchier texture than regular sweet potatoes, enhancing the consistency.
• Soak the beans overnight: This reduces cooking time and makes blending easier.
• Don’t overcook the batata: It should be tender but still hold its shape in the dessert.
• Fresh spices matter: Cinnamon sticks and cloves lose potency over time. If they’ve been in your pantry for over a year, replace them for the best flavor.

Variations to Try

• Extra creamy: Blend all the beans instead of reserving some whole for a thicker texture.
• Extra coconut flavor: Double up using full-fat coconut milk and shredded coconut. A sprinkle of toasted coconut on top also adds a nice crunch.
• Chocolate twist: Stir in a bit of cocoa powder or add a piece of dark chocolate while cooking.
• Spiced-up: Add a pinch of nutmeg for an extra depth of flavor.
• Crunchy topping: Top with crushed graham crackers, toasted nuts, or a sprinkle of granola for a unique contrast in texture.

Storage Tips

Cook and blend the beans up to 2 days ahead and refrigerate. Habichuelas con Dulce lasts 3 days in an airtight container. Reheat gently, adding milk or water if needed. Freeze for up to 2 months, thaw overnight, and reheat before serving.

Frequently Asked Questions

Can I use canned beans instead of dried beans?

Yes. You can swap dried beans for two 15-ounce cans of red beans. Just rinse and blend them directly with the milk for a quicker prep.

Can I make it vegan?

Yes. Substitute almond or oat milk for the evaporated milk, use coconut condensed milk, and check that your crackers are dairy-free.

Love creamy, comforting desserts? Try my Mango Chia Pudding for a fruity, tropical twist, Bread Pudding for a rich, custardy treat, or Rice Pudding for a silky, cinnamon-spiced classic that is delicious warm or chilled.

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