Habichuelas Guisadas [Recipe + Video] Dominican Beans

Name: Habichuelas Guisadas [Recipe + Video] Dominican Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups dry pinto beans; 1 tablespoon olive oil; ½ teaspoon oregano (dry, ground); 1 bell pepper; 1 small red onion; 2 cloves garlic; 1 cup diced auyama (kabocha squash); 1 cup tomato sauce; leaves from a celery stalk; 4 sprigs fresh thyme; ½ teaspoon chopped fresh cilantro; 1½ teaspoon salt

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5.0

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
396 kcal
Course
Main Course
Cuisine
South American, Dominican

Habichuelas Guisadas [Recipe + Video] Dominican Beans

Oriana Walker

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Learn how to make habichuelas guisadas, the flavorful stewed beans dish that we serve almost every day, and see whey we love our Dominican beans so much.

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Ingredients

Servings

2 cups dry pinto beans (or cranberry, or red kidney)
1 tablespoon olive oil
½ teaspoon oregano (dry, ground)
1 bell pepper chopped
1 small red onion cut into four quarters
2 cloves garlic crushed
1 cup diced auyama (kabocha squash)
1 cup tomato sauce
leaves from a celery stalk chopped (optional)
4 sprigs fresh thyme or 1 teaspoon of dry thyme (optional)
½ teaspoon chopped fresh cilantro or cilantro and parsley
1½ teaspoon salt (or more, to taste)

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Instructions

If you are using dry beans

Soak the beans overnight.Remove the beans from the soaking water and boil in fresh water until they are very soft (may take up to an hour, or about 20 minutes in a pressure cooker.

How to make habichuelas guisadas

1. Separate

Separate the beans from the boiling water. Set both aside.

2. Saute

In a sauce, pot, or caldero, heat the oil over medium-high heat. Add oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cook and stir for half a minute. Add the beans and simmer for two minutes.

3. Simmer

Pour in 4 cups of the water in which the beans boiled (complete with fresh water if necessary). Once it reaches a rolling boil, lightly mashed the beans with a potato masher to break them out of the skin and making creamier habichuelas. Lower temperature to medium heat and cook until it reaches a creamy consistency. Season with salt to taste.

4. Remove

Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs.

5. Serve

Remove from the heat and serve per suggestions above the recipe.

Notes

My mom only used ajíes gustosos (a non-spicy version of Scotch bonnet peppers), and some homes use cubanelle peppers. The first are harder to find nowadays, and I don't like the taste of cubanelle in my habichuelas. Each Dominican home cook will have their own preference.
Most homes do not add auyama to their beans. I cannot think of not adding them to mine. My mom would disapprove.
The final color of your beans will depend on the type you use. The darker ones are red kidney beans, the ones that look less intense are either pinto, or cranberry beans.

Nutrition Information

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Serving 1cup Calories 396kcal (20%) Carbohydrates 72g (24%) Protein 23g (46%) Fat 1g (2%) Cholesterol 3mg (1%) Sodium 1064mg (44%) Potassium 1794mg (51%) Fiber 17g (68%) Sugar 7g (14%) Vitamin A 4915IU (98%) Vitamin C 58.2mg (65%) Calcium 152mg (15%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 396 kcal

% Daily Value*

Serving	1cup
Calories	396kcal	20%
Carbohydrates	72g	24%
Protein	23g	46%
Fat	1g	2%
Cholesterol	3mg	1%
Sodium	1064mg	44%
Potassium	1794mg	38%
Fiber	17g	68%
Sugar	7g	14%
Vitamin A	4915IU	98%
Vitamin C	58.2mg	65%
Calcium	152mg	15%
Iron	6.1mg	34%