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Dominican Sweet Beans
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Ingredients
- 2 (12-ounce) cans red kidney beans, drained
- 4 cups water
- 2 (12-ounce) cans evaporated milk
- 1 (14-ounce) can unsweetened coconut milk
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cinnamon sticks
- 10 cloves
- ½ pound of cooked or canned sweet potato, mashed or in cubes
- ½ cup raisins
Preparation
- In a blender, add beans and water. Puree until smooth. Strain the beans to remove the skin and discard. Add strained liquid to a large pot.
- To the pot, add the evaporated milk, coconut milk, salt, sugar, vanilla, cinnamon, cloves and cooked or canned sweet potatoes. Whisk, return to blender or use an immersion blender and puree until smooth. Simmer over low heat and stir often to avoid sticking for approximately 10 minutes.
- Once warm, add raisins and let heat through for another 10 minutes. Remove cinnamon sticks and cloves. The consistency at this stage may be thin but will thicken once cooled.
- Remove from the stove and cool to room temperature. Then chill in the fridge for at least 30 minutes.
- Ladle the mixture into individual bowls. Top with buttered cassava bread or small Dominican cookies. Serve with a platter of seasonal fruit.
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