How to make: Habichuelas Con Dulce

CITY writer Kiara Alfonseca shares her family's recipe for a favorite spring dessert

By Kiara Alfonseca

[
      {
        "name": "500x250 Ad",
        "insertPoint": "5",
        "component": "15667920",
        "parentWrapperClass": "",
        "requiredCountToDisplay": "1"
      }
    ]

When the smell of habichuelas con dulce (or sweet beans) comes drifting from the kitchen, you know it's spring. It might be hard to imagine beans as a key component of a dessert, but this Dominican dish doesn't last long in our household because of its subtle yet sweet flavor and thick texture, perfectly topped with milk cookies or animal crackers. Dominican roots — Taino, African, and Spanish — mix together for a popular, delicious Easter treat.

4 cups of soft-boiled red kidney beans

6 cups of water for boiling the beans

2 cups of coconut milk

3 cups of evaporated milk

1/2 teaspoon of salt

1 cup of sugar

2 cinnamon sticks

10 cloves

1/2 pound of cubed-cut sweet potatoes

1/2 cups of raisins

Animal cookies to garnish

1. Beans and the water, in which they were boiled, are put in a blender and pureed. Get rid of skins and other solids by straining the beans. Pour the coconut milk, beans, evaporated milk, salt, sugar, vanilla, cinnamon, sweet potatoes, and cloves into a pot and cook on low heat. Stir often, until potatoes cook through.

2. Add raisins and continue to simmer and stir for another 10 minutes. Remove cloves. Remove from heat and cool to room temperature. Cream will get thick as it chills. Before serving, chill and garnish with animal crackers.

3. Eat it up.

In This Guide...

Dish

DISH 2017: What makes American cuisine?

It makes sense that a country built by immigrants would have a cuisine that's been shaped by a world of influences. There aren't many purely American creations on our menus.

By Jake Clapp May 17, 2017

2017 Rochester Restaurants Refugee-run Restaurants Radio Social Rare Beers Cover Story
Dish

Sharing a taste of home

Refugee-run restaurants enhance Rochester's palate Rochester is a city of refugees.

By Katie Libby and Rebecca Rafferty May 17, 2017

2017 Rochester Restaurants Refugee-run Restaurants Zemeta Ethiopian Restaurant Somali African Cuisine West Ridge Hots
Dish

Into unexpected territory

Radio Social is something different. The 42,000-square-foot space in the North Winton area was a former radio factory, and it now houses a new kind of social hub.

By Jake Clapp May 17, 2017

2017 Rochester Restaurants Radio Social Steven Eakins Israeli Cuisine Dan Morgenstern
Dish

Beer quest

Where to find obscure beer and cider in Rochester

Rochester loves its craft beer. From Three Heads Brewing to Lost Borough to Swiftwater, there are more destinations than ever for local beer connoisseurs to wet their whistles.

By Daniel J. Kushner May 17, 2017

Rochester Beer Obscure Beers Genesee Brew House Jack Ryan's Tavern Joe Bean Mullers Tap and Mallet
Dish

How to make: Khao Neow Ma Muang

Linda Seng, owner of Thai Mii Up, shares her recipe for mango with sticky rice According to Linda Seng, the most popular dessert on her menu at Thai Mii Up (1780 East Ridge Road) is the Khao Neow Ma Muang, or mango with sticky rice.

By Katie Libby May 17, 2017

Dessert Recipe Khao Neow Ma Muang Mango with Sticky Rice Thai Cuisine