HABICHUELA CON DULCE RECIPES

Steps:

• Place beans and cinnamon sticks in a large pot and add water to cover by 2 inches; bring to a boil. Boil for 2 to 3 minutes. Remove from the heat, cover, and let soak for 1 hour.
• Cube sweet potatoes and place in a large pot. Cover with salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Puree beans and soaking water with an immersion blender until smooth. Pass blended beans through a colander.
• Add milk, evaporated milk, and coconut milk. Turn on the heat to medium and add sugar, condensed milk, cinnamon, nutmeg, and cloves. Cook, stirring every once in a while, for 15 minutes. Add sweet potatoes, raisins, butter, salt, vanilla, and ginger. Reduce heat to low and cook, stirring every now and then, for 15 more minutes.

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.