Ingredients
Equipment
Method
- Soak kidney beans overnight in cold water. Drain and rinse.
- Add beans to a large pot, cover with fresh water and boil until very soft, about 45-60 minutes.
- Drain beans and blend until completely smooth with 1 cup of coconut milk.
- Pass the blended beans through a fine mesh strainer back into the pot to remove skins.
- Add remaining coconut milk, evaporated milk, sugar, cinnamon sticks, cloves, and salt. Stir well.
- Cook over medium-low heat stirring frequently for 20-30 minutes until thickened.
- Add vanilla extract and raisins in the last 10 minutes.
- Taste and adjust sugar. Remove cinnamon sticks and cloves before serving.
- Serve warm or cold, garnished with galletas de leche and a dusting of ground cinnamon.
Nutrition
Notes
Pro Tips:
- Soak the beans for at least 12 hours. This dramatically reduces cooking time and helps them blend smoother. Quick-soak method: boil for 2 minutes, then let sit covered for 1 hour.
- Strain, strain, strain. Blend the beans as smooth as possible, then pass through a fine mesh strainer. This is non-negotiable for that silky texture.
- Stir constantly once the milk goes in. The evaporated milk and coconut milk can scorch on the bottom. Low heat and frequent stirring are your friends.
- Taste as you go. Dominican families vary wildly on sweetness level. Start with ¾ cup sugar and work up.
- It thickens as it cools. If it looks slightly thinner than you want while hot, that's perfect. It will set up more in the fridge.
