Habichuelas con Dulce

Meaty kidney beans blended with sweet potato, condensed milk, sugar, and spices makes a very satisfying dessert. When you cook the kidney beans for this dessert, be sure to save 1 cup of the bean cooking liquid.

Country of Origin
Preparation time

1/2 lb. sweet potato, peeled and diced
1/2 tsp. salt
2 cups cooked red kidney beans
1 cup bean cooking liquid
1 can (14 oz.) unsweetened coconut milk
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 1/2 cups whole milk
1/2 cup sugar
2 tsp. vanilla extract
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. allspice berries


1. In a small saucepan, combine sweet potato, 1/4 teaspoon of the salt, and water to cove. Bring to a boil and cook until tender. Drain, reserving the cooking liquid. In a blender, puree sweet potato and enough cooking liquid to make a smooth puree. Transfer to a large saucepan.

2. In the blender (no need to clean), puree beans with bean cooking liquid. Strain beans through a fine-mesh strainer into the saucepan.

3. Whisk the milks, sugar, vanilla, and remaining 1/4 teaspoon salt into the potato-bean mixture. Add cinnamon sticks, cloves, and allspice and simmer over medium-low heat for about 30 minutes, stirring occasionally to prevent sticking.

4. Strain, discarding cinnamon, cloves and allspice. May be served warm or cold.