Habichuelas Guisadas

Name: Habichuelas Guisadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Dominican
Ingredients: 500g cooked red kidney beans; 200g calabaza squash, cubed; 1 small onion, diced; 3 cloves garlic, minced; 1 green bell pepper, diced; 2 tbsp tomato paste; 1 tbsp dried oregano; 1 tbsp vegetable oil; 1 tbsp white vinegar; 250ml water or bean broth; Salt and pepper; Fresh cilantro for garnish

Habichuelas Guisadas (ah-bee-CHWE-las gee-SAH-das)

Stewed Red Beans

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 228 kcal

Creamy red kidney beans stewed with a rich sofrito of tomatoes, peppers, and herbs, thickened with calabaza squash, a daily staple of Dominican meals.

Nutrition & Info

Protein 12.0g

Carbs 36.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

medium saucepan blender or immersion blender wooden spoon

Presentation Guide

Vessel: small bowl

Garnishes: cilantro, drizzle of olive oil

Accompaniments: white rice, avocado

Ingredients

500g cooked red kidney beans
200g calabaza squash, cubed
1 small onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
2 tbsp tomato paste
1 tbsp dried oregano
1 tbsp vegetable oil
1 tbsp white vinegar
250ml water or bean broth
Salt and pepper
Fresh cilantro for garnish

Instructions

1
Boil calabaza squash cubes in water until very soft, about ten minutes. Mash or blend until smooth to use as a thickener.
2
Heat oil in a saucepan over medium heat. Saute onion, garlic, and bell pepper until softened, about four minutes.
3
Add tomato paste, oregano, and vinegar. Stir for one minute until fragrant and paste darkens slightly.
4
Add beans with their liquid and mashed calabaza. Stir well and bring to a gentle simmer.
5
Cook fifteen minutes until thickened to a creamy consistency, stirring occasionally to prevent sticking.
6
Season with salt and pepper. Serve garnished with cilantro alongside rice and your choice of protein.

💡

Did You Know?

Dominicans eat habichuelas so frequently that the country consumes more beans per capita than almost any other nation in the Western Hemisphere.

Chef's Notes

Equipment Tips

medium saucepan
blender or immersion blender
wooden spoon

Garnishing

cilantro, drizzle of olive oil

Accompaniments

white rice, avocado

The Story Behind Habichuelas Guisadas

Habichuelas guisadas are inseparable from the concept of Dominican lunch. The midday meal, known as la bandera, always includes rice, beans, and meat, and the beans must be properly stewed with a thick, creamy consistency. The technique of using calabaza squash as a natural thickener is a distinctly Dominican innovation that gives the beans their characteristic body without flour or dairy. Every Dominican cook has their own ratio of sofrito to beans.

🕐 Traditionally enjoyed daily accompaniment to lunch and dinner 📜 Origins: Pre-colonial Taino and Spanish fusion

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