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