Habichuelas Guisadas [Recipe + Video] Dominican Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
396 kcal
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Course
Main Course
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Cuisine
South American, Dominican
Habichuelas Guisadas [Recipe + Video] Dominican Beans
Description
Habichuelas Guisadas combines soaked pinto, cranberry, or red kidney beans cooked until very soft, then combined with a sautéed mix of bell pepper, onion, garlic, diced kabocha squash, tomato sauce, and fresh or dried herbs such as oregano, thyme, and cilantro. The beans are mashed slightly during simmering to create a creamy texture while maintaining chunkiness from the vegetables.
The dish develops a well-rounded flavor profile marked by the sweetness of the squash and tomato sauce balanced with aromatic herbs and gently spiced undertones. The simmering process allows the beans to absorb the seasonings deeply.
This bean stew is a traditional staple in Dominican cuisine and can be served as a hearty side or main with rice and other dishes. Variations in bean type and peppers exist depending on family preference, affecting the final color and heat level of the dish.
The recipe notes suggest that using auyama (kabocha squash) is a personal touch not common in all homes, and pepper type will impact flavor. The dish requires careful seasoning adjustments, particularly salt, to match taste preferences.
Ingredients
- 2 cups pinto beans or cranberry, or red kidney, dry
- 1 tablespoon olive oil
- ½ teaspoon oregano dry, ground
- 1 bell pepper chopped
- 1 red onion cut into four quarters, small
- 2 cloves garlic crushed
- 1 cup kabocha squash diced, aka auyama
- 1 cup tomato sauce
- celery leaves chopped (optional
- 4 prigs thyme or 1 teaspoon of dry thyme (optional, fresh
- ½ teaspoon cilantro or cilantro and parsley, chopped, fresh
- 1½ teaspoon salt (or more, to taste)
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
- Adjust the type of peppers used according to availability and preference; traditional choices vary between ajíes gustosos and cubanelle, each affecting flavor differently.
- Adding kabocha squash is a personal touch that contributes sweetness but is not customary everywhere.
- Bean color varies by variety used, influencing the stew’s appearance without altering core flavors.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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