This is a creamy, rich plant-based pudding from the Dominican Republic, scented with coconut, cinnamon and vanilla, and studded with raisins and bits of soft sweet potato.
I’ve made rice pudding, chocolate pudding, vanilla custard, and tapioca pudding before, but I had never made a dessert with a base of blended beans.
If you’re looking for a culinary adventure today, give it a go!
- 1 cup dry red kidney beans, soaked for 4 hours and then boiled for 2 hours (or 2 cans of prepared beans, not drained)
- 1/2 cup of the water that the beans were boiled or canned in
- 1/2 cup coconut milk
- 1 (5 oz) can coconut cream
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 sweet potato, cubed
- 2 Tbsp raisins
In a blender, puree the beans, water, coconut milk and cream until very smooth.
In a small pot, bring the blended beans and all the rest of the ingredients to a boil, then turn it down to low and simmer for about 20 minutes, stirring frequently, until the sweet potatoes are tender.
Remove from heat, let it cool for a few minutes, then pour it into a covered container and chill completely in the fridge before serving.
“The time will come
when, with elation
you will greet yourself arriving
at your own door, in your own mirror
and each will smile at the other’s welcome,
and say, sit here. Eat.
You will love again the stranger who was your self.
Give wine. Give bread. Give back your heart
to itself, to the stranger who has loved you
all your life, whom you ignored
for another, who knows you by heart.
Take down the love letters from the bookshelf,
the photographs, the desperate notes,
peel your own image from the mirror.
Sit. Feast on your life.” – Derek Walcott