This specialty from the Dominican Republic can be served warm, room temperature, or cold. Have some in a small soup bowl or wide mug with extra crackers on the side.
Level: Moderate
Yield: 15 to 18 servings
Ingredients
1 lb. small dry red beans
9.50 c. water
1.50 tsp. whole cloves
1 tsp. fresh grated nutmeg
1 pinch fresh grated nutmeg
3 stick cinnamon
1 tsp. salt
0.50 tsp. powder ginger
2.50 c. sugar
3 c. whole milk
1 can coconut milk
1 can evaporated milk
1 can condensed milk
2 tsp. vanilla extract
3 strip lime peel
1 c. raisin
1 package Guarina galletas de leche (sweet milk crackers)
Directions
Thoroughly rinse beans and add 8 cups of water in pressure cooker. Cook for 30 minutes, or until beans are completely cooked. Let cool.
In a small pot, place 1 1/2 cups of water and add cloves. Let boil until water is reduced by half. Set aside.
In food processor or blender, gradually purée beans in its cooking liquid. If purée is too thick, add water to the consistency of slurry. Slurry should be as fine as possible, then put . The liquid slurry should equal about 12 to 13 cups.
Place slurry in large thick bottom stock pot and add 1 teaspoon nutmeg, the cooking liquid from the cloves (discard cloves), cinnamon stick, salt, ginger sugar, milk, coconut milk, evaporated milk, condensed milk, vanilla, and lime rind.
Place mixture on high flame and bring to low when it starts to boil. Let simmer for 30 minutes or until you see mixture has thickened and lightly coats spoon. Constantly stir and watch pot carefully as it easily over-boils and as it thickens mixture may stick to bottom of pot.
After 20 minutes boiling time, add raisins, and one minute before turning flame off, stir in pinch of nutmeg and one bag sweet crackers.
