DOMINICAN SWEET BEANS RECIPES

Steps:

• Puree half of beans in a food processor or blender with 1 cup water until smooth.
• Tie cilantro into a tight bundle with string.
• Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes.
• Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
• Add pureed and whole beans, Italian frying pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken).
• Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.

Steps:

• Thoroughly rinse beans and add 8 cups of water in pressure cooker. Cook for 30 minutes, or until beans are completely cooked. Let cool. In a small pot, place 1 1/2 cups of water and add cloves. Let boil until water is reduced by half. Set aside. In food processor or blender, gradually purée beans in its cooking liquid. If purée is too thick, add water to the consistency of slurry. Slurry should be as fine as possible, then put through strainer to separate the skins. The liquid slurry should equal about 12 to 13 cups. Place slurry in large thick bottom stock pot and add 1 teaspoon nutmeg, the cooking liquid from the cloves (discard cloves), cinnamon stick, salt, ginger sugar, milk, coconut milk, evaporated milk, condensed milk, vanilla, and lime rind. Place mixture on high flame and bring to low when it starts to boil. Let simmer for 30 minutes or until you see mixture has thickened and lightly coats spoon. Constantly stir and watch pot carefully as it easily over-boils and as it thickens mixture may stick to bottom of pot. After 20 minutes boiling time, add raisins, and one minute before turning flame off, stir in pinch of nutmeg and one bag sweet crackers.