If you are a wholesaler or consumer, subscribe to the Cristal de Caña newsletter

Sweet Cream of Beans

• 4 cups of red kidney beans boiled
• 3 cups of evaporated milk
• 2 cups of coconut milk
• 1 cup of Cristal de Caña sugar
• ½ pound sweet potatoes (peeled and diced)
• ½ cup raisins
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• 8 sweet cloves
• ½ teaspoon of salt
• 4-6 cups of the water used to boil the beans

1. Blend the boiled beans with the water
2. Strain the beans into a pot
3. Add the evaporated milk, the coconut milk, the Cristal de Caña sugar, the vanilla extract, the sweet cloves, the cinnamon, the salt and, finally, the sweet potato pieces. Cook over medium-low heat
4. When the sweet potato pieces are soft, add the raisins and continue cooking for another 10 to 15 minutes
5. Before serving your beans, let them cool down to room temperature or in the fridge
6. Finally, decorate each portion with milk cookies (optional)
   Remember: while cooking, stir the beans so they don't stick to the bottom of the pot.