The Hispanic Food Network

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.