From the same Dominican Cookbook by Maria Ramirez de Carias.

Habichuelas con dulce makes 10 servings.

Ingredients: 3 cups dry red beans. 8 cups water. 4 cups milk. 1 cup evaportaed milk (undiluted). 3 cups sugar. 1 teaspoon salt. 2 small cinnamon sticks. 6 whole cloves. 1/2 teaspoon nutmeg. 4 cups cubed sweet potatoes (preferable boniato or batata type). 1 cup coconut milk. 1 cup seedless raisins. 6 tablespoons butter at room temperature. Milk cookies and toasted cassava bread to garnish.

Directions:

Soak the beans overnight in enough water to cover. Drain.

Place the beans in a big saucepan and add the 8 cups of water. Bring to a boil. Reduce the heat to medium temperature, cover and cook until the beans are tender (about 1-1/2 hours). During this process add 1 or 2 more cups of water if needed, which will depend on the quality of the beans used for the recipe.

In an electric blender, mix the beans with their cooking liquid until smooth.

Return to the saucepan and add the milk, evaporated milk, sugar, salt, cinnamon sticks, cloves and nutmeg. Mix well.

Bring the mixture to a boil, reduce the heat to medium-high temperature, and add the sweet potatoes. Cook uncovered until barely tender (about 20 minutes).

Add the coconut milk, raisins and butter. Reduce the heat to medium temperature and cook for 30 minutes, stirring occasionally.

Remove fromt he heat. Cover the saucepan and let the mixture stnd for 15 minutes.

Serve either hot, or chilled thoroughly.

Top with toasted cassava bread and with milk cookies.

Coconut milk Leche de coco) makes 1 cup approximately

Ingredients:

The meat of one coconut (chopped). 1-1/4 cup hot water

Directions: Mix the coconut meat and the hot water in an electric blender until thoroughly blended.

Let the mixture stand at room temperature for at least 1 hour.

Strain and squeeze the coconut milk. Discard the coconut flakes.