Habichuelas Con Dulce

Ingredients

• 300 g Red Kidney Beans
• 240 ml Evaporated Milk
• 200 ml Coconut Milk
• 180 g Sweet Potato
• 30 g Raisins
• 90 g Sugar
• 1 tsp Vanilla Extract
• 1 pcs Cinnamon Stick
• 0.125 tsp Ground Cloves
• 0.5 tsp Salt
• 1 tbsp Butter
• 6 pcs Milk Crackers

Method

1. Bring a small saucepan of water to a boil over medium-high heat, add {sweet_potato} with a pinch of {salt}, and simmer until tender but not falling apart, about the texture of a soft potato cube. Drain and set aside.
2. Blend {red_kidney_beans} with {evaporated_milk} and {coconut_milk} until completely smooth and creamy, so the finished dessert stays velvety rather than grainy.
3. Melt {butter} in a medium saucepan over medium-low heat, pour in the blended bean mixture, then add {sugar}, {cinnamon_stick}, {ground_cloves}, and a small pinch of {salt}. Stir often and keep the heat gentle for several minutes until fragrant, lightly thickened, and glossy; reduce the heat if it threatens to catch on the bottom.
4. Add the cooked {sweet_potato}, {raisins}, and {vanilla_extract} to the pot and simmer gently until the {raisins} plump and the {sweet_potato} is fully infused with the sweet spiced cream. Remove the {cinnamon_stick}, taste, and adjust with a tiny pinch more {salt} if needed to sharpen the sweetness.
5. Ladle the {red_kidney_beans} dulce into bowls and finish with {milk_crackers} on the side for the classic crisp contrast. Serve warm or lightly chilled.