Name: Habichuelas Guisadas (Dominican Beans)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tsp olive oil; 1/2 yellow onion (diced (1/2 cup)); 1/2 green pepper (diced); 1 tbsp garlic paste; 2 15 oz. cans of Roman beans ( with liquid); 1/2 auyama or acorn squash, diced ( (yields about 1 cup)); 1 tsp sazon; 1 tsp oregano; 1 bouillon cube (use 1/2 if it's an extra-large one); 1 bay leaf; 6 ounces tomato sauce ((2/3 of a can)); salt and pepper to taste; 2 tsp fresh chopped cilantro (plus more for garnishing)

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Habichuelas guisadas are a traditional Dominican staple, made with red beans and simmered in a tomato-based sauce with onions, garlic, and diced peppers. This satisfying side dish is commonly served with stewed meat and arroz blanco, and is a key part of a traditional Dominican lunch.

Islanders take our love for beans to a whole other level. Our love goes beyond eating them as a side, we’ll make a meal out of just rice and beans! Growing up, I remember feeling like I needed to hide my love of beans from the other kids at school – you know that little song that kids like to sing.

Which is why I always felt at home around my Dominican and Puerto Rican friends — we had a shared understanding that beans are a normal food. While I enjoyed feijoada and pigeon peas at home, my Dominican friends taught me all about habichuelas.

Why you’ll love this recipe ❤️

Habichuelas are so satisfying! I mean, eat-them-with-just-plain-white-rice satisfying. Of course they’re also served with main dishes, but don’t feel like you need to turn every craving for beans into a full meal.
It’s easy to make. For this recipe we’re using canned beans. There’s a little bit of prep work (cutting the onions, peppers and squash) – but after that, there’s very little effort needed.
The ingredients are easy to find and can easily be substituted. Refer to the ingredients section below for substitutes.
Leftover habichuelas store easily and re-heat well. I think they might even taste better the next day!

Ingredient notes

2 cans of red beans – Roman beans are shown, but you can also use red kidney beans or pinto beans – just don’t drain them! If you want to make the beans from scratch, see ‘Tips and Tricks’ below.
Tomato sauce – I use about ⅔ of the can (around 5 ounces). If you want, you can use 1-2 tablespoons of tomato paste in place of sauce.
Auyama – also known as a West Indian pumpkin is popular in Caribbean cooking. Acorn squash works just as well.
Fresh ingredients: Crushed garlic, yellow onion, green bell or cubanelle pepper, and fresh cilantro.
Seasonings: Dried oregano (Dominican oregano if available), salt, bouillon cube, sazón con azáfran (its the one in the yellow package) – you can substitute with regular sazón if you need to.

How to make habichuelas guisadas

You can follow along here and use the photos to guide you, or jump straight down to the recipe card at the bottom, where you’ll find measurements.

Step 1: Heat the oil in the 2.3 qt aluminum pan (caldero) over medium heat, then add the onions, peppers, and garlic. Sauté until the vegetables are softened.

Step 2: Add the beans with their liquid. Then add the squash, sazón, bay leaf, and bouillon. Stir to combine.

Step 3: Add the tomato sauce, bouillon, sazón, oregano and bay leaf with enough water to cover the beans (about 1 can). It’s fine if the squash peeks out a little, but make sure the beans are fully covered.

Step 4: Bring the beans to a simmer, then cover the pan and turn the burner down low. Let the beans simmer for 25 minutes.

Step 5: Remove 1 ½ cups of beans and a few pieces of squash with some of the broth. Mash together in separate bowl.

Step 6: Return the mashed beans to the pan, stir well, and taste the beans. Season with salt and pepper if needed, and cover the pan with a lid. Let the beans cook for another 10-15 minutes.

Step 7: Once the beans have thickened, stir in the chopped cilantro and serve.

Tips and tricks

Making the beans from scratch: Use 1 cup of dry beans in place of the two 15.5-ounce cans of beans. Rinse and soak them overnight, then boil them for 1-2 hours (or until tender). Be sure to check the level of water in the pan frequently to make sure the beans don’t dry out and reserve 1 cup of the cooking liquid.
Simmer the beans over low heat, stirring them occasionally to keep them from burning.
Keep the beans covered while they’re cooking to keep them from splattering.
Thickening the beans: Some will argue that this step is not optional which is why it’s included in the recipe instructions. Remove half a cup of beans at the mid-way mark and use a fork to mash them. Return the beans to the pan, stir then cover, and continue to let them simmer.

Serving suggestions

Here are a few different ways to serve habichuelas guisadas:

With white rice and meat, pork or chicken. Beans play an important role in Dominican cuisine and are often served as part of a larger meal called La Bandera, which is a traditional lunch eaten in DR.
For a light meal or snack, serve the beans over plain white rice or concón (crispy rice).
With other sides like ensalada verde (fresh green salad), tostones, fried maduros, or fried yuca.

Storing and reheating leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm the beans in a small saucepan over low heat, adding a splash of water to loosen the sauce. Stir them occasionally so they heat evenly and don’t burn.

Other variations

Stewed beans are eaten across cultures, each putting its own spin on them. Here are a few different versions.

Puerto Rican habichuelas (very similar to Dominican beans) is often made with carrots and is also eaten with rice and a main dish.
Cubans have frijoles, their signature dish of black beans which is prepared and served much like this one.
Feijoada is eaten in Portuguese-speaking cultures. It’s made of stewed beans, sausage, chunks of pork and vegetables. Brazilian use black beans to make theirs, while Cape Verdeans and Angolans use light-colored beans.
Moro de habichuelas is another Dominican dish where the beans and rice are cooked together in one pot. Red beans or pinto beans are commonly used, but moro can also be made using black beans or pigeon peas.

FAQ’s

Q: Are habichuelas the same as kidney beans?

A: In Dominican and Puerto Rican cuisine, the word habichuelas refers to beans in general, including kidney beans. In the context of Carribean cooking, when someone says habichuelas without specifying a type, they’re usually referring to red beans or kidney beans, as they’re commonly used in traditional dishes.

Q: Are Dominican beans healthy?

A: Yes! Dominican beans are nutrient-dense, rich in fiber and protein. The misconception that Dominican food is unhealthy often comes from the amount of sodium in commercially prepared seasonings. While island diets include starchy foods and seasoning, they also emphasize whole ingredients like beans, fresh herbs, and vegetables.

Q: Do Cubans say frijoles or habichuelas?

A: Cubans say frijoles to refer to beans in general, but their use of the term is typically associated with their signature black beans, frijoles negros. The word frijoles is also widely used in Central and South America, and is not specific to one type of bean.

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Habichuelas Guisadas (Dominican Beans)