Latin / Iberian · serves 4 · about 56 minutes
From the Iberia kitchen — desserts, built around what Gustavo keeps on the shelf.
Ingredients
- 2 cups Iberia Dry Red Kidney Beans
- 1 can Iberia Coconut Milk
- 1 can Iberia Evaporated Milk
- to taste Iberia Maria Cookies, for serving
- 1 cinnamon stick
- 2 –3 whole cloves
- to taste ½ cup raisins
- to taste ½ pound sweet potato, cut into small cubes
- to taste Pinch of salt
- to taste Water, for soaking and cooking
Method
- Soak the BeansRinse Iberia Dry Red Kidney Beans and place them in a large bowl with plenty of water. Let soak overnight.
- Cook the BeansDrain the soaked beans and transfer them to a large pot with fresh water. Bring to a boil, then reduce heat to low and simmer until the beans are very soft.
- Blend the BeansSet aside a small cup of the cooked beans. Blend the remaining beans with some of their cooking liquid until smooth and creamy. Strain the mixture and return it to the pot.
- Build the BaseAdd Iberia Coconut Milk, Iberia Evaporated Milk, Iberia Turbinado Raw Cane Sugar, and Iberia Imitation Vanilla Extract. Stir well to combine.
- Add the Spices and TextureStir in the cinnamon stick, cloves, raisins, sweet potato cubes, and the reserved whole beans. Add a pinch of salt.
- Simmer gently over low heat, stirring occasionally, until the mixture thickens slightly and the sweet potatoes are tender.
- ServeRemove the cinnamon stick before serving. Serve warm with Iberia Maria Cookies on the side.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.