If you’re in the Dominican Republic for Easter (March and April) you’re in time to taste a very Dominican dessert, a seasonal treat, Habichuelas con dulce. The dessert is unique to the DR, with no other similar dish to be found in the roots of Dominican cooking, whether Taino Indian, European or African. Folklore sociologist Dagoberto Tejeda believes the dessert is an expression of Dominican creativity. Historian Jose Guerrero says that the recipe has French influences.
While Habichuelas con dulce (Sweet Beans) are primarily regarded as a dessert, they can be eaten as a snack any time of the day.
Because they are made in large batches, and because there is no fixed recipe, Habichuelas con dulce are given as a gift to friends and served as dessert in Easter.
Bon Ice Cream manufacturers have translated Habichuelas con Dulce into a delicious ice cream that is also only available during the months of March, April and May.