👨‍🍳 作り方

1. 1

   Rinse the dried pink beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse again.

   💡 プロのコツ: Soaking helps to reduce cooking time and makes the beans more tender.
2. 2

   Place the soaked beans in a large pot with 8 cups of fresh water. Add the cinnamon sticks and cloves. Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes, or until the beans are very tender and easily mashable.

   ⏱️ 45-60 minutes

   💡 プロのコツ: Remove cinnamon sticks and cloves before proceeding.
3. 3

   Once beans are tender, mash them directly in the pot with a potato masher or blend a portion of them for a creamier consistency. If using sweet potato, add it now and cook until tender.

4. 4

   Stir in the evaporated milk, sweetened condensed milk, coconut milk, sugar, vanilla extract, and salt. If using raisins, add them now. Continue to cook over medium-low heat, stirring frequently, until the mixture thickens to your desired pudding consistency.

   💡 プロのコツ: Be careful not to scorch the bottom of the pot.
5. 5

   Remove from heat. Let the habichuelas con dulce cool slightly. It will thicken further as it cools.

   ⏱️ 15 minutes
6. 6

   Serve warm or chilled. Pour into individual bowls and top with a splash of evaporated milk and a pinch of cinnamon powder.

   💡 プロのコツ: This dessert is often served with 'galletas de leche' (milk crackers).