Description
Dominican Beans (Habichuelas Guisadas) is a vibrant and flavorful dish that captures the essence of Dominican cuisine. This hearty bean stew combines a medley of spices and fresh ingredients, making it a perfect addition to any meal. Whether enjoyed as a side dish with rice or as a main course topped with your favorite vegetables, this recipe is both nutritious and satisfying. With just 25 minutes from start to finish, it’s ideal for busy weeknights or festive gatherings alike. Dive into this delicious recipe that promises to delight your taste buds and warm your heart.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 garlic cloves
- ¼ medium onion
- ¼ medium red bell pepper
- 3 leaves culantro
- 1 tablespoon cilantro stems
- ½ chicken bouillon tablet
- ½ teaspoon ground annatto
- 2 tablespoons tomato sauce
- 1 can (15.5 ounces) Red, Pinto, or Roman beans (with juices)
- 2 ounces Kabocha squash (cubed)
- 2 cups water
- 1 tablespoon fresh lime juice
Instructions
- Heat vegetable oil in a medium saucepan over medium-high heat until shimmering.
- Lightly press garlic cloves to break them slightly, then add them along with onion, bell pepper, culantro, cilantro, chicken bouillon tablet, annatto, tomato sauce, and black pepper. Cook for about 5 minutes until the onion softens.
- Stir in the beans with their juices and water. Bring to a boil before adding the cubed squash.
- Lower the heat and let it simmer for about 15 minutes until the liquid reduces by three-fourths and thickens.
- Remove aromatics (garlic, onion, bell pepper, culantro, cilantro) from the pot and discard.
- Stir in fresh lime juice and adjust salt to taste if desired.
- Serve warm alongside white rice or as a topping for your favorite dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg