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Frijoles con Dulce recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
This is another Cuban recipe that is kind of different. I like
to serve this as a desert after we feast on roasted suckling pig at
a big gathering. Beans for dessert? Yes, beans for dessert!
This recipe is sure to surprise your guests.
1 1/2 cups red (or kidney) beans
5 large sweet potatoes, peeled and sliced
1 1/2 cups raisins
1 cup plus 2 Tbs. brown sugar
1/2 tsp. ground cloves
8 cups milk
2 cans (14 1/2 oz. size) evaporated milk
Wash and soak the beans overnight in enough water to cover. The next
day, drain and add all the other ingredients to the beans. Bring to
a boil. Reduce heat and simmer for 2 to 3 hours until the beans are
tender. Stir frequently during the last hour of cooking to be sure
the beans do not stick to the bottom of the pan.
Remove the pan from the heat and cool. Serve with
vanilla wafers.
This is about 12 servings.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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