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    Home » Recipes » Desserts » Habichuelas con Dulce (Dominican Sweet Beans)

    Habichuelas con Dulce (Dominican Sweet Beans)

    Last Updated: Mar 26, 2022

    Jump to Recipe Print Recipe
    two bowl of habichuelas con dulce topped with biscuit cookies with extra cookies on the side
    closeup of a bowl of habichuelas con dulce topped with cookies
    overhead photo of two bowl of habichuelas con dulce topped with cookies
    Two bowl of habichuelas con dulce topped with cookies

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    Sweet and creamy, this sweet cream of beans or habichuelas con dulce is the most popular dessert in the Dominican Republic during Easter (Semana Santa), Holy Week, Lent (Cuaresma). Made with red beans and coconut milk, it's truly delicious!

    two bowl of habichuelas con dulce topped with biscuit cookies with extra cookies on the side

    What is Habichuelas Con Dulce?

    Habichuelas con dulce (sweet beans) is a popular Dominican dessert made most often during Easter, Holy Week, or 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. Way to keep traditions alive even in a foreign country!

    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!

    Habichuelas on dulce ingredients on a board

    Ingredients

    • Red Beans - I personally like to use Dominican red beans because it most closely resembles the habichuelas con dulce my grandmother made, but you can use regular red beans or Pinto beans for this recipe. 
    • Coconut Milk - To make this a vegan recipe, you can substitute for a vegan coconut milk brand
    • Evaporated Milk - This can also be substituted for a vegan alternative or make your own evaporated milk by putting a plant-based milk to simmer on a saucepan for 30-40 minutes and then straining it once done. 
    • Sugar - Feel free to substitute with a sweetener of choice 
    • Raisins - Raisins can be left out if you’re not a fan, but it adds sweetness and flavor to this dish. 
    • Batata (Caribbean Sweet Potatoes) - The sweet potatoes are part of the reason this dessert is so creamy in texture. Although this ingredient can be removed if for any reason you choose to substitute, such as heartburn concerns.
    • Cinnamon and Cloves - These spices give the dessert a warm, rich taste on top of the other ingredients. Make sure to use both instead of one over the other. You can add a sprinkle of grated nutmeg as well. 
    • Vanilla extract - For added flavor!
    • Ginger - Just enough to add a slight hint of spice. A little bit goes a long way. 
    • Salt - You need to add a bit of salt to balance the flavors in this dessert. Of course, not enough to make it a savory dish. 
    • Dominican milk cookies (Galletas de leche) - This is a popular snack that Dominicans often enjoy with the dessert. You can also opt for toasted casabe (cassava bread).
    four images of cooking process blending the beans and starting the pot

    How to make habichuelas con dulce

    Soak dry beans in water overnight. The next day discard water in beans. Boil the beans in a large pot with plenty of water, adding water as needed until they are tender.

    Blend together the beans and water. If necessary, add more water. Pass the mixture through a strainer into a large bowl and set aside.

    Combine the beans, the coconut milk, and the evaporated milk in a large pot over medium heat.

    When it breaks a boil, stir in the salt, sugar, raisins, sweet potatoes, cinnamon sticks, clove, and vanilla.

    four images of cooking process adding the sweet potato, raisins and cookies

    Let simmer, stirring occasionally, for about 45-50 minutes, or until the liquid reduces to desired thickness and the sweet potato is tender. Remove from the heat and let cool.

    Place it in the refrigerator until it is cold and add the milk cookies, or galletas de leche when ready to eat. This can also be enjoyed with toasted casabe (cassava bread) instead.

    closeup of a bowl of habichuelas con dulce topped with cookies

    Frequently Asked Questions

    Can you eat it hot or cold?

    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!

    What type of beans should I use for Habichuelas Con Dulce?

    I highly recommend that you use dried red or 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.

    Can you use canned beans?

    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.

    How to store habichuelas con dulce?

    Habichuelas con dulce should be stored in an airtight container and placed in a refrigerator for as long as 24 hours. The next day is usually when it tastes best, although try not to go over 24 hours to avoid gastric distress the longer it is stored. 

    How long does it keep?

    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.

    Can you freeze habichuelas con dulce?

    Habichuelas con dulce can absolutely be frozen but not as a way to store it, but rather if you plan on eating it that way. You can turn habichuelas con dulce to your liking and make it an habichuelas con dulce ice cream, a frozen popsicle, or even gelato.

    overhead photo of two bowl of habichuelas con dulce topped with cookies

    Where did Habichuelas con dulce come from?

    There are many stories that come up about the origin of the famous habichuelas con dulce that is often enjoyed during Easter. In fact, it may be best to ask those in your family, especially if you’re Dominican to see what they say. After all, this recipe takes a while to make, enough to start up a long conversation and learn about your culture. 

    However, there are some historical facts that show that the dessert is not unique to the Dominican Republic, although there’s no clear distinction of its origin. 

    Some sources show that the dessert derived from a Turkish dish called Aşure or Ashure, also known as “Noah’s Pudding.” Wikipedia shows that if that’s the case, Ashure traveled to the Dominican Republic in the late 19th or early 20th century along with other classic dishes like Taboulleh and Kibbeh brought over by immigrants from the former Ottoman Empire and adapted along the way. It is also associated with a religious period of fasting.

    Another theory argues that habichuela con dulce was created by the African slaves that were imported to the Dominican Republic, holding similarities to a similar dish created by Afro-Peruvians that is known as, frejol colado. The dish consists of black bean, milk, sugar, or panela and culinary historians have argued that habichuela con dulce might be frejol colado's long-lost cousin.

    The long list of theories continues to go on, which you can find more about through further research if interested. But do not forget to ask your family members as well!

    Two bowl of habichuelas con dulce topped with cookies

    Recipe Notes and Tips

    • This is not a keto or LCHF friendly dish, even without sugar.
    • Once the sweet beans are chilled it becomes a lot thicker. Keep that in mind when letting it reduce while cooking.
    • We use coconut milk and evaporated 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
    • Dulce de Batata Pudding (Dominican Sweet Potato Pudding)
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    Habichuelas con Dulce (Dominican Sweet Beans)

    Prep Time10 mins
    Cook Time3 hrs
    Total Time3 hrs 10 mins
    Servings: 10 servings
    Calories: 487kcal
    Print Recipe
    Course: Dessert
    Cuisine: Dominican, Latin
    Author: Vanessa
    4.88 from 8 votes
    Two bowl of habichuelas con dulce topped with cookies
    Sweet and creamy, this sweet cream of beans or habichuelas con dulce is the most popular dessert in the Dominican Republic during Easter (Semana Santa), Holy Week, Lent (Cuaresma). Made with red beans and coconut milk, it's truly delicious!

    INGREDIENTS

    • 4 cups red or pinto beans
    • 7 cups water in which the beans had boiled in
    • 1 can (13.5 ounces) coconut milk
    • 2 cans (24 ounces) evaporated milk
    • ½ teaspoon salt
    • 1 ½ cups sugar
    • 1 pound batata, cubed
    • 1 tablespoon fresh ginger, peeled and cut in one piece
    • 1 teaspoon vanilla extract
    • 2 cinnamon sticks
    • 10 whole cloves
    • ½ cup raisins
    • 2 packs (6 ounces) small milk round crackers

    INSTRUCTIONS

    • Soak dry beans in water overnight. The next day discard water in beans. Boil the beans in a large pot with plenty of water, adding water as needed, for about 2 hours, or until tender.
    • Blend together beans and water for about 30 seconds, or until smooth. If necessary, add more water. Pass the mixture through a strainer into a large bowl and set aside.
    • Combine the beans, the coconut milk, and the evaporated milk in a large pot over medium heat.
    • When it breaks a boil, stir in the salt, sugar, sweet potatoes, ginger, vanilla, cinnamon sticks, clove, and raisins.
    • Let simmer, stirring occasionally, for about 45-50 minutes, or until the liquid reduces to desired thickness and the sweet potato is tender. Remove from the heat and let cool.
    • Serve warm or cold, add crackers when ready to eat. If eating cold, place it in the refrigerator after cooling until it is cold.

    NOTES

    This dessert can be enjoyed warm or cold. Some people prefer it cold, but I like both ways. Once the habichuelas con dulce is chilled it becomes a lot thicker. Keep that in mind when letting it reduce down while cooking.

    Nutrition

    Calories: 487kcal | Carbohydrates: 76g | Protein: 13g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 288mg | Potassium: 834mg | Fiber: 10g | Sugar: 39g | Vitamin A: 6598IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 3mg

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    *This post was originally posted in April 2012. It was updated in March 2022 with new photos, video and more recipe details.

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    I’m a working mom, whose love for food led me to start this blog as a resource for other busy parents. I’m passionate about creating quick and easy versions of the recipes I grew up eating to share with busy parents who want to cook foods filled with Latin flavors that don’t take a ton of time to prepare.

    It is my mission to show you that you can make great flavorful dishes at home without spending the entire day in the kitchen.

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    Reader Interactions

    Comments

    1. Nicole

      March 11, 2020 at 6:37 pm

      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 :/

      Reply
      • Vanessa

        March 16, 2020 at 6:33 pm

        It's not bad, although, I always prefer to replace the water with fresh water.

        Reply
    2. Enriqueta E Lemoine

      April 16, 2019 at 7:39 pm

      5 stars
      This is so Dominicano! I have to give them a try!

      Reply
    3. Silvia

      March 08, 2019 at 12:33 pm

      5 stars
      Great recipe, very comforting and easy to make.

      Reply
    4. Ale

      March 01, 2019 at 6:48 pm

      5 stars
      This recipe is amazing, never tried habichuelas, excited to try them.

      Reply
    5. Kate

      February 28, 2019 at 4:27 pm

      5 stars
      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?

      Reply
      • Vanessa

        March 04, 2019 at 3:26 pm

        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. 🙂

        Reply
    6. Enriqueta E Lemoine

      February 25, 2019 at 7:06 am

      5 stars
      I never tried this befores but I know this is a must when talking about Domininican cuisine! Thanks for sharing Vane...

      Reply
      • Vanessa

        February 26, 2019 at 11:27 am

        It's so good Enri! You must try it one day.

        Reply
    7. Chupacabra

      June 01, 2016 at 11:47 pm

      Habichuelas con dulce is one of those desserts that you either love or hate mainly because it can be too rich and filling.  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.  The sweet beans are creamy, smooth and decadent!

      Reply
    8. wendy browne

      February 25, 2015 at 8:46 am

      5 stars
      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. >.<

      Reply
      • Vanessa

        February 25, 2015 at 9:23 am

        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! 🙂

        Reply
    9. Alicia

      April 11, 2012 at 11:06 am

      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!

      Reply
    10. Maria Diaz

      April 02, 2012 at 10:49 am

      Yummm!!!!!! looks sooo good!! I think this good Friday i will deff try to make it... Soooo good!!!

      Reply
    11. yliana

      April 02, 2012 at 10:05 am

      one of my task on my spring break ill let you know how it went

      Reply

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