This a little experiment with some textures. Inspired in large part by N8W's work, but also Dominican colmado paintings.
(Colmados are these little corner stores that sell everything (rum, beer, tomato paste, salami))
and a poster I have from Dominican artist Tony Capellan. Tony does mostly installation art. I don't usually like installations that much, but his are always cool.
For Easter, Dominicans make Habichuelas con Dulce (Beans with sweets), which is a dessert of blended beans and floating cookies. Its kind of strange, but not as strange as the "habichuelas con dulce" flavored ice cream.
Here is a recipe, courtesy of DominicanCooking.com
Habichuelas con Dulce is one of Dominican's most cherished traditions. It is prepared in Easter in large quantities and shared with relatives and neighbors.
Time: 60 Mins
Serve: 6 people
Before starting to cook: Cut the sweet potatoes into small cubes. Boil with a teaspoon of salt until tender. Put the beans and the water through the blender. Strain the beans to get rid of the skin.
* 1/4 cup of raisins
* 2 teaspoons of butter
* 2 cinnamon sticks
* 2 cups of boiled red kidney beans
* 2 cup of water from boiling the beans
* 1/2 cup of sugar
* 1 cup of coconut milk
* 3 cups of evaporated milk
* 1/2 teaspoon of salt
* Cassava bread (may be omitted)
* 1/2 lb of sweet potatoes
* 10 cloves
* 1 cup of milk cookies (may be omitted)
1. Put the beans, the coconut milk and half the milk in a pot and bring to a boil. Add the rest of the milk, sugar, raisins and sweet potatoes and let boil medium heat for 10 minutes. Stir regularly to avoid sticking. Add the rest of the ingredients and boil to the desired consistency.
2. Spread butter on the cassava bread, sprinkle with salt and put in the oven until it turns golden brown.
3. Serve the beans chilled with the cassava on the side. Put cookies on top of the beans.