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Sweet and creamy, this sweet beans cream or habichuelas con dulce is the most popular dessert in the Dominican Republic during Lent.Ā Made with pinto beans and coconut milk, it’s truly delicious!
Sweet beans cream or habichuelas con dulce is a popular dessert in the Dominican Republic, made most often during Lent.
Dominican sweet beans are usually made in very large quantities and shared among relatives and friends. I’ve seen people that make enough of this stuff to feed their neighborhoods, and they usually do share it with the entire neighborhood!
I grew up watching my grandmother, my mother and my aunts make this dessert every year.
When I moved to New York and came to live with my mom, I was surprised at how my mom would still make this dessert during Lent just for the two of us. She would still make a little extra to bring to her coworkers.
Many Dominican restaurants around New York City also make the delicious dessert and sell it warm in small foam coffee cups. I have seen quite a number of people take early breaks from work just so that they can go and get their hands on one of those small cups before it runs out.
For more desserts, be sure to try my Apple Empanadas and Coconut Flan!
Ingredients
- Pinto Beans
- Coconut Milk
- Evaporated Milk
- Sugar
- Raisins
- Batata
- Cinnamon and Cloves
- Salt
- Crackers to serve
How to make habichuelas con dulce
- Soak dry red beans in water over night. The next day discard water in beans. Boiled beans in a pot of water until cooked.
- Blend together the 4 cups of red beans and water. If necessary, add more water. Strain and set aside.
- In a pot put together the beans, the coconut milk and the evaporated milk over medium heat.
- Add the sugar, salt, raisins and batata. Let boil over medium heat for about ten minutes.
- Add the cinnamon sticks and cloves. Stir occasionally.
- Let boil until it reduces to about ¾. Turn heat off and let cool.
- Place it in the refrigerator until it is cold, add the crackers when ready to eat.
Frequently Asked Questions
Habichuelas con dulce can be eaten warm or cold. Some people prefer it cold, but I like it both ways. It doubles as a great warming dessert for those of us in colder climates, or as a great way to cool off in the sunshine!
These Dominican sweet beans are a great make ahead dessert, perfect if you are planning to serve them as part of a big feast. It will keep well, covered in the fridge, for around 3 days.
I highly recommend that you use dried pinto beans for this recipe. It takes longer as you need to factor in the soaking time, but you can do this overnight, so it’s really not much more effort.
If you are in a pinch, you can use canned beans, but be sure to drain and rinse them well to get rid of any salty or metallic tastes.
Recipe Notes and Tips
- Once the sweet beans are chilled it becomes a lot thicker. Keep that in mind when letting it reduce down while cooking.
- I like to use coconut milk in this recipe, but you can use any other plant based milk or dairy.
More Dessert Recipes
- Chocolate Molten Lava Cake
- Coffee and Caramel Bread Pudding
- Grilled Pineapple Ice Cream Sundaes
- Chai Rice Pudding
INGREDIENTS
- 4 cups pinto beans, cooked
- 7 cups water in which the beans had boiled in
- 13.5 oz can coconut milk (13.5 oz)
- 24 oz evaporated milk (2 cans)
- 1 ¼ cups sugar
- ½ cup raisins
- 1 pound batata, cubed
- 2 cinnamon sticks
- 10 whole cloves
- ½ teaspoon salt
- Small milk round crackers
INSTRUCTIONS
- Soak dry red beans in water over night. The next day discard water in beans. Boiled beans in a pot of water until cooked.
- Blend together the 4 cups of red beans and water. If necessary, add more water. Strain and set aside.
- In a pot put together the beans, the coconut milk and the evaporated milk over medium heat.
- Add the sugar, salt, raisins and batata. Let boil over medium heat for about ten minutes.
- Add the cinnamon sticks and cloves. Stir occasionally.
- Let boil until it reduces to about ¾. Turn heat off and let cool.
- Place it in the refrigerator until it is cold, add the crackers when ready to eat.
NOTES
Nutrition
share your plate
*This post was originally posted in April 2012. Photos and content have been updated.
Nicole
Is it bad if I didn’t replace the water that the beans soaked in overnight? I forgot and just moved the pot to the stove to boil :/
Vanessa
It’s not bad, although, I always prefer to replace the water with fresh water.
Enriqueta E Lemoine
This is so Dominicano! I have to give them a try!
Silvia
Great recipe, very comforting and easy to make.
Ale
This recipe is amazing, never tried habichuelas, excited to try them.
Kate
I think this sounds so good. It’s kind of like the Japanese sweet Adzuki bean dessert that I just love. The only ingredient I’m unsure of is Batata. What is it?
Vanessa
Hi Kate, Batata is sweet potato. We use the Caribbean sweet potato for this dessert, which is the one that is white with purple skin. It’s a really delicious dessert. Give it a try. š
Enriqueta E Lemoine
I never tried this befores but I know this is a must when talking about Domininican cuisine! Thanks for sharing Vane…
Vanessa
It’s so good Enri! You must try it one day.
Chupacabra
Habichuelas con dulce is one of those desserts that you either love or hate mainly because it can be too rich and filling.Ā I must admit that I am not a huge fan of it, however, I did tweak my recipe several times until I came up with one that I can eat a over and over again, enjoy it and not feel like need to drink 2 glasses of water to wash it down after.Ā The sweet beans are creamy, smooth and decadent!
wendy browne
Wow, it sounds and looks so much like the bean paste desserts my kids love in the Asian markets. I have such Americanized taste buds, if you told me what it was I would probably only taste “chili beans”. If you just asked me to try it, I would probably like it. Where did the tiny cross crackers come from? Those are neat. I also grew up Catholic and my mom would have NEVER let us eat the cross. >.<
Vanessa
Hi Wendy, I know a beans dessert can sound very weird. But, I promise it’s delicious and tastes nothing like chili beans. The cross crackers I get from my local grocery store in the Hispanics food aisle. Some grocery stores don’t carry them , but if you find a grocery store with a predominantly Hispanic customer base, they will most likely sell them. I grew up Catholic as well, but my family never had an issue with this crackers. My grandmother actually preferred them over other crackers. Thanks for reading! š
Alicia
No soy muy amante lol I like having a lil taste y ya. I think I ate them too much growing up. But your recepie seems somaimple that I may surprise my mom
Next year and make a batch for her or even make a batch for church. Thanks for sharing!
Maria Diaz
Yummm!!!!!! looks sooo good!! I think this good Friday i will deff try to make it… Soooo good!!!
yliana
one of my task on my spring break ill let you know how it went