Habichuelas Guisadas (Dominican Beans)

5 from 1 vote

Habichuelas Guisadas (Dominican Beans)

Habichuelas guisadas are a Caribbean staple made with red beans 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.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Sides

Cuisine: Caribbean/Latin American

Servings: people

Calories: 87kcal

Author: Crystal DaCruz

Ingredients

2 teaspoon oil olive or vegetable oil
½ yellow onion diced (measures roughly ½ cup)
½ cubanelle or green bell pepper diced
1 tablespoon garlic paste
2 15 oz. cans of red beans kidney or roman, reserve the liquid
½ cup auyama or acorn squash diced
1 teaspoon sazon
1 teaspoon oregano
1 bouillon cube use ½ if it's an extra-large one
1 bay leaf
6 ounces tomato sauce (⅔ of a can)
salt and pepper to taste
2 teaspoon fresh chopped cilantro plus more for garnishing

Instructions

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.
Add the beans with their liquid. Then add the squash, sazón, oregano, bay leaf, and bouillon. Stir to combine.
Add the tomato sauce and 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.
Bring the beans to a simmer, then cover the pan and turn the burner down low. Let the beans simmer for 25 minutes.
Remove 1 ½ cups of beans and a few pieces of squash with some of the broth. Mash together in separate bowl.
Return the mashed beans to the pan. Taste the beans and season with salt and pepper if needed. Stir well, and cover the pan with a lid. Let the beans cook for another 10-15 minutes.
Once the beans have thickened, stir in the chopped cilantro and serve.

Notes

Tips and tricks

Making the beans from scratch: Use 1 cup of dry beans. Rinse and soak them overnight, then cook for 1-2 hours (or until tender). Be sure to reserve 1 and ½ cups 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.

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.

Nutrition