Chef Danny Peñalo never underestimates the power of tradition in the kitchen. At Yarumba Dominican Restaurant in Miami, one of his most meaningful culinary offerings isn’t a savory dish — it’s dessert. Specifically, a cherished Dominican favorite known as habichuelas con dulce, or sweet cream of red beans.
This dessert, often prepared during Lent and Holy Week, holds a special place in Dominican households. Its unique blend of beans, coconut milk, sweet spices, and root vegetables makes it unlike anything else in Caribbean cuisine. At Yarumba, it’s not just a seasonal treat — it’s a celebration of culture served by the spoonful.
What Is Habichuelas con Dulce?
Habichuelas con dulce is a smooth, creamy dessert made by blending red kidney beans with evaporated milk, coconut milk, sweetened condensed milk, sugar, cinnamon, cloves, and vanilla. It often includes chunks of sweet potato, raisins, and a pinch of salt to enhance depth of flavor. It is traditionally served with milk cookies — and sometimes even enjoyed as a full meal.
Chef Danny Peñalo explains that the dessert’s richness is only part of its charm. “It’s a dish that carries stories,” he says. “Every family prepares it slightly differently, but the feeling it gives you is always the same — comfort.”
Historical Roots of a National Favorite
Though its origins are still debated, many believe habichuelas con dulce has roots in colonial Spanish cooking, with African and even Asian influences shaping its evolution. Over the years, it has become a hallmark of Dominican cuisine, passed down through generations, especially in the weeks leading up to Easter.
In rural towns and urban barrios alike, large pots of the dessert simmer slowly as families gather to share the first taste. According to Chef Danny Peñalo, this spirit of togetherness is what makes the dish so special. “It’s a way to connect — with your neighbors, your history, and your roots.”
Try the Traditional Recipe by Danny Peñalo
At Yarumba Dominican Restaurant, the dessert is crafted with care by Sous Chef Bella Alíes, using the traditional Dominican recipe approved by Chef Danny Peñalo himself. Below is a home-friendly version you can try:
Ingredients (Serves 10)
- 1 lb red kidney beans (pre-soaked and cooked with a stick of cinnamon)
- 2 cans (315g each) evaporated milk
- 1 can coconut milk
- 1 can (405g) sweetened condensed milk
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2 tsp butter
- Raisins, to taste
- Sweet spices: cloves, cinnamon, allspice
- 2 packets Guarina milk cookies (for serving)
Preparation
- Blend the cooked beans, coconut milk, and evaporated milk until smooth. Strain to remove any solids.
- Pour the mixture into a large, heavy-bottomed pot.
- Add sugar, sweetened condensed milk, and spices. Stir well and bring to a gentle boil.
- Reduce heat and simmer for 20 minutes.
- Add previously boiled sweet potatoes, raisins, salt, vanilla, and butter. Let simmer for 10 more minutes.
Serve warm, at room temperature, or chilled. Always with Guarina cookies on the side — the traditional Dominican way.
More Than Just Dessert: Chef Danny Peñalo’s Culinary Mission
Chef Danny Peñalo sees dishes like habichuelas con dulce as more than recipes. They are expressions of memory, family, and identity. Through his work at Yarumba Dominican Restaurant, he continues to promote and preserve Dominican culinary heritage not just in South Florida, but worldwide.
Whether you’re Dominican or simply curious about Caribbean flavors, this dessert is a delicious entry point into a culture where food and family go hand in hand.
Visit Yarumba and Taste Tradition
Yarumba Dominican Restaurant
4740 NW 167th St, Miami Gardens, FL
Discover more traditional dishes and stories from Chef Danny Peñalo at DannyPeñaloChef.com. For direct inquiries, catering requests, or recipe questions, contact dannymanuel03@gmail.com.