Habichuelas con Dulce

I’m from Santo Domingo, a tropical paradise and the birthplace of merengue. I study Hotel and Tourism Business Administration at the Technological University of Santiago. Since childhood, I’ve loved planning trips and surprising my family with special meals. I joined the Work and Travel program to gain international experience and discover new cultures. Habichuelas con Dulce is a dish that brings people together during Easter—it reminds me of home, warmth, and family.

I’m 33 and from Aguadilla. My passion for sweets started in childhood, watching the magic of baking at local panaderías. I later studied Bakery and Pastry Arts at NUC in Bayamón. Learning to make Habichuelas con Dulce was a delightful experience—its blend of beans, sweet potato, and cinnamon surprised me in the best way. I’m part of the Orange Hospitality team in Tennessee, and my dream is to master cake decorating and open my own dessert shop.

INGREDIENTS

4 cups boiled red kidney beans
6 cups water (from boiling, or tap water if using canned beans)
2 cups coconut milk
3 cups evaporated milk
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 cinnamon sticks
10 cloves
½ pound sweet potatoes, diced
½ cup raisins
8 pieces cassava bread (optional, for serving)

INSTRUCTIONS

1. BLEND THE BEANS
In a blender, puree the cooked beans with the water. Strain to remove the skins for a smooth texture.

2. COOK THE MIXTURE
In a large pot, combine the bean puree with coconut milk, evaporated milk, sugar, salt, vanilla, cinnamon sticks, cloves, and sweet potatoes. Simmer over low heat, stirring occasionally, until the sweet potatoes are tender. Tip: For a thicker consistency, blend a few sweet potato pieces and stir them back into the pot. The mixture will thicken further as it cools.

3. ADD THE RAISINS
Add the raisins and cook for 10 more minutes. Remove cinnamon sticks and cloves if desired.

5. SERVE
Serve warm or chilled, with cassava bread or cookies on the side.