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Habichuelas con Dulce, Dominican Sweet Beans
Ingredients:
2 ? cups (1 pound) red or pinto beans, cooked in 3 liters of water.
2 cinnamon sticks
? teaspoon of ground cloves
? teaspoon of ground cinnamon
1 teaspoon freshly ground nutmeg
2 ounces of fresh ginger mashed or ? teaspoon of ground ginger (powder)
5 cups of whole milk
1 can (13.5 oz) = 2 cups of coconut milk or milk of one coconut processed with ? cup of hot water.
1 teaspoon of salt
3 cups sugar or to taste
2 Tablespoons margarine or butter
2 pounds of boniato (batata) peeled, cut in squares and boiled
1 cup of raisins
Sweet crackers, galletas de leche de Guarina (as much as you like).
Instructions:
1. Clean and rinse the beans, and cook them 3 liters of water, beans should be completely covered. Cook until they are tender.
2. Blend cooked beans with all its water. Strain beans, add a little of milk if necessary to strain more easily.
3. Add the milk, and coconut milk; mix well. Add the sugar, salt and all the spices except the nutmeg.
4. Cook over high heat until it boils, stirring with wooden spoon constantly for about 15-20 minutes (in large pot less time is needed), lower the heat, add the sweet potatoes (batatas) that have been already cooked separately and cut into squares, add raisins and cook for another 10 minutes or until it thickens slightly.
5. Just before you remove from the fire add the butter and 1 teaspoon ground nutmeg, cook for another 5 minutes.
6. After 15 minutes of removing from fire, add the sweet crackers. The amount is your choice. Store in the refrigerator when cooled. Serve hot or cold.
I would not be able to stab them through the underside. I just simply toss them in boiling water. Quick death.
