We’re not used to thinking of beans as sweet, but this dish usually most popular around Easter is just that – and very much so. It’s a thick, creamy souplike treat based on red beans, to which are added ingredients including coconut milk, condensed milk, cinnamon, nutmeg, raisins, and chunks of sweet potato. Dominicans are especially fond of it because of its pleasant associations with childhood, family gatherings, and happy occasions. Some say it originated with the first French settlers on the western side of Hispaniola, in what is today the DR’s neighbour Haiti. Whatever its origins, hachichuelas con dulce are deep-rooted in Dominican culture and cuisine.