Dominican Beans (Habichuelas Guisadas)
Habichuelas guisadas are a classic Dominican side dish made with tender beans simmered in a flavorful blend of garlic, herbs, squash, and spices. This comforting recipe is quick to prepare and made with simple pantry ingredients, perfect for serving alongside white rice and your favorite Dominican meals.
Servings: 4 servings
Calories: 140kcal
Equipment
- 1 Saucepan
- 1 Wooden spoon or spatula
Ingredients
- 1 tablespoon vegetable oil (15 ml)
- 2 garlic cloves, lightly crushed
- ¼ medium onion, whole (about 50 g)
- ¼ medium red bell pepper, whole (about 40 g)
- 3 culantro leaves
- 1 tablespoon cilantro stems, roughly chopped (4 g)
- ½ chicken bouillon tablet
- ½ teaspoon ground annatto, achiote (1 g)
- 2 tablespoons tomato sauce (30 g)
- 1 tablespoon pitted olives (15 g)
- 1 teaspoon dried oregano (1 g)
- ¼ teaspoon ground black pepper (0.5 g)
- 1 can (15.5 ounces) beans with liquid (about 440 g), red, pinto, or Roman
- 2 ounces kabocha squash, peeled and cubed (55 g)
- 2 cups water (480 ml)
- 1 tablespoon fresh lime juice (15 ml)
- Salt to taste (optional)
Instructions
- Heat the vegetable oil in a medium saucepan over medium-high heat.
- Add the garlic, onion, bell pepper, culantro, cilantro stems, chicken bouillon, annatto, tomato sauce, olives, oregano, and black pepper. Cook, stirring occasionally, for about 5 minutes, until the onion begins to soften and the mixture becomes fragrant.
- Add the beans with their liquid and the water. Stir to combine and bring to a gentle boil.
- Once boiling, add the cubed squash and stir.
- Reduce the heat to medium and let simmer for about 15 minutes, or until the liquid reduces slightly and thickens. The beans should have a light, saucy consistency.
- Remove and discard the garlic, onion, bell pepper, culantro, and cilantro stems.
- Stir in the fresh lime juice. Taste and adjust salt if needed.
- Serve warm as a side dish with white rice and your favorite Dominican meat dishes.
Notes
- This recipe uses canned beans for convenience, but dried beans can be used. Soak dried beans overnight, then boil for 1 to 2 hours until tender before proceeding with the recipe.
- Red beans, pinto beans, Roman beans, pink beans, or black beans all work well in this recipe.
- For best flavor, avoid overcooking after the liquid reduces, as the beans can become too thick.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 483mg | Potassium: 412mg | Fiber: 7g | Sugar: 3g | Vitamin A: 586IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg