• 2 cups Iberia Dry Red Kidney Beans
• 1 can Iberia Coconut Milk
• 1 can Iberia Evaporated Milk
• ¾–1 cup Iberia Turbinado Raw Cane Sugar (adjust to taste)
• 1 tsp Iberia Imitation Vanilla Extract
• Iberia Maria Cookies, for serving
• 1 cinnamon stick
• 2–3 whole cloves
• ½ cup raisins
• ½ pound sweet potato, cut into small cubes
• Pinch of salt
• Water, for soaking and cooking

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1. Soak the Beans
Rinse Iberia Dry Red Kidney Beans and place them in a large bowl with plenty of water. Let soak overnight.

2. Cook the Beans
Drain the soaked beans and transfer them to a large pot with fresh water. Bring to a boil, then reduce heat to low and simmer until the beans are very soft.

3. Blend the Beans
Set aside a small cup of the cooked beans. Blend the remaining beans with some of their cooking liquid until smooth and creamy. Strain the mixture and return it to the pot.

4. Build the Base
Add Iberia Coconut Milk, Iberia Evaporated Milk, Iberia Turbinado Raw Cane Sugar, and Iberia Imitation Vanilla Extract. Stir well to combine.

5. Add the Spices and Texture
Stir in the cinnamon stick, cloves, raisins, sweet potato cubes, and the reserved whole beans. Add a pinch of salt.

Simmer gently over low heat, stirring occasionally, until the mixture thickens slightly and the sweet potatoes are tender.

6. Serve
Remove the cinnamon stick before serving. Serve warm with Iberia Maria Cookies on the side.