Habichuelas con Dulce

Step by stepInstructions

1. If using dried beans, soak overnight, drain, and simmer in fresh water until very soft, about 1 hour. Drain, reserving about 2 cups of the liquid.
2. Purée the beans with enough of their liquid (or water, for canned) to make a smooth paste, then strain through a fine mesh sieve, pressing to extract all the cream and discarding the skins.
3. In a large pot, combine the bean purée with the coconut milk, evaporated milk, sugar, cinnamon sticks, cloves and salt, and bring to a gentle simmer over medium heat, stirring often.
4. Add the cubed sweet potatoes and cook, stirring frequently so the bottom does not scorch, until the potatoes are soft and the cream has thickened, about 35 to 40 minutes.
5. Stir in the vanilla and butter and simmer 5 minutes more. The mixture should be thick enough to coat the back of a spoon.
6. Remove the cinnamon sticks and cloves, cool the habichuelas con dulce to room temperature, then chill thoroughly in the refrigerator.
7. Serve cold in bowls or glasses, topped with milk cookies or besitos de coco.