Sweet Creamed Beans

Culinary Tools:

  • 6-liter Pressure Cooker
  • 2-quart Saucepan with Cover
  • 5-quart Mixing Bowl
  • Round-Slotted Masher
  • 8-quart Dutch Oven


  • 1 cup kidney beans raw, rinsed (2 cups cooked)
  • 4½ cups water
  • 2 cups water, reserved from cooked beans
  • ¼ cup raisins
  • 3 cups evaporated milk
  • 1 cup coconut milk
  • 1 cup sweetened condensed milk
  • ½ pound sweet potatoes, peeled and cut into 1-inch dice
  • ½ cup brown sugar
  • 2 cinnamon sticks
  • 2 teaspoons butter
  • 8 to 10 cloves
  • ½ teaspoon salt


In the Pressure Cooker (without the basket) combine uncooked beans and 4 cups water. Lock the cover and turn the Regulator to number 2. At medium-high heat, cook the beans until the valve whistles (around 10 minutes). Turn the heat to low and cook for 1 hour. Remove from heat and let cool until it is safe to open.

* You may use canned beans instead of dried; just skip this step.

Sweet Potatoes:

In the 2-quart Saucepan, combine sweet potatoes and ½ cup water. Place the cover on with the Redy-cook valve open. Cook at medium heat until the valve whistles (about 6 minutes). Close valve and cook at medium-low heat for 16 minutes or until tender. 

Sweet Creamed Beans:

Mash cooked beans and cooked sweet potatoes with the Masher in the 5-quart Mixing Bowl. In the 8-quart Dutch Oven, combine all ingredients and mix well. Cook at medium-low heat for 20 minutes until mixture comes to a boil; stir occasionally so nothing sticks. Thin out to desired consistency with the bean water you had reserved.   

Chef’s Note: Sweet Creamed Beans, also known as Habichuelas con dulce, is a Easter treat from the Dominican.  In the Dominican culture, Sweet Creamed Beans are prepared in large quantities during lent and is often passed on to family, friends, and neighbors.

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