Habichuelas con Dulce
A beloved sweet bean pudding, traditionally enjoyed during Lent, made with pink beans, coconut milk, sweet spices, and condensed milk.
🧂 Ingredients
- 1 lb Dried pink beans
- 8 cups Water
- 2 cans (13.5 oz each) Coconut milk
- 1 can (12 oz) Evaporated milk
- 1 can (14 oz) Sweetened condensed milk
- 1 cup Brown sugar(or to taste)
- 2 Cinnamon sticks
- 3 Star anise
- 5 Cloves
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 1/2 cup Raisins(optional)
👨🍳 Instructions
- 1
Rinse the pink beans and soak them in water overnight, or for at least 8 hours.
💡 Tip: Soaking helps beans cook faster and more evenly. - 2
Drain the soaked beans and place them in a large pot with 8 cups of fresh water. Bring to a boil, then reduce heat and simmer until beans are very tender, about 1 to 1.5 hours. Mash some beans against the side of the pot to help thicken the liquid.
⏱️ 1.5 hours - 3
Add coconut milk, evaporated milk, sweetened condensed milk, brown sugar, cinnamon sticks, star anise, cloves, and salt to the pot. Stir well to combine.
💡 Tip: Adjust sugar to your desired sweetness. - 4
Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 30 minutes, or until the pudding has thickened to your liking. Remove cinnamon sticks, star anise, and cloves.
- 5
Stir in the vanilla extract and raisins (if using).
💡 Tip: Add raisins in the last 10 minutes of cooking if you prefer them softer. - 6
Let the Habichuelas con Dulce cool completely. It will thicken further as it cools. Serve chilled, often with small crackers or Maria cookies.
💡 Pro Tips
- ✓For a smoother texture, you can blend some of the cooked beans before adding the liquids.
- ✓Taste and adjust sweetness and spices as needed.
- ✓This dessert is best served cold.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg for extra warmth.
- Some recipes include a small amount of butter for richness.