Habichuelas con Dulce

Ingredients

• 500 g dried red kidney beans
• 1.5 litres water
• 1 x 400 ml tin coconut milk
• 2 x 354 ml tins evaporated milk
• 250 g granulated sugar
• 400 g batata (white sweet potato), peeled and cubed
• 2 cinnamon sticks
• 8 whole cloves
• 1/2 tsp freshly grated nutmeg
• 1 tbsp grated fresh ginger
• 1 tsp vanilla extract
• 60 g raisins
• 50 g butter
• 1/2 tsp salt
• Small milk crackers (galletas de leche), to serve

Before you cook

• Soak the beans in cold water overnight, then drain and rinse them.
• Peel the batata and cut it into 2 cm cubes.
• Grate the ginger and the nutmeg.

Steps

1. Put the beans in a large pot with the water and bring them to a boil.
2. Simmer for 50 minutes until the beans are completely soft and squash easily.
3. Blend the beans with their cooking liquid until perfectly smooth.
4. Pour the puree through a sieve back into the pot, pushing it through and discarding the skins.
5. Set the pot over medium heat and stir in the coconut milk and evaporated milk.
6. Add the sugar, salt, cinnamon sticks, cloves, nutmeg, ginger and vanilla.
7. Bring it to a gentle simmer, stirring constantly so the base does not scorch.
8. Add the cubed batata and the raisins.
9. Simmer for 30 minutes, stirring often, until the batata is tender and the liquid coats a spoon like thin cream.
10. Stir in the butter until it melts and the surface turns glossy.
11. Remove the cinnamon sticks and cloves.
12. Serve warm or well chilled in glasses, with a few milk crackers floated on top.