- 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.
In the 2-quart Saucepan, combine sweet potatoes and ½ cup water. Place the cover on with the Redi-Temp 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.