Habichuelas is an inherent part of our culture and one of the components of La Bandera Dominicana (The Dominican Flag), our traditional lunch. It is traditionally prepared...

In reality the beans have to be so soft that they would not be really whole. It depends on your likings. Most people like their beans very creamy, the best way to get that is with this method.

Thank you for making Dominician Cooking easy for someone who is not of Latino background. My husband is from the DR and he now thinks my cooking is right from Santo Domingo

At what point do you add the tomato sauce to the recipe?

At the beginning, when you sautee the first ingredients. I changed the recipe to clarify it. Thanks for calling it to my attention.

Being an Ecuadorian married to one of the most typical Dominican man, I find it a challenge cooking and getting results like his mom's cooking. Finally a bean recipe that has made everyone in my family ask for MORE. Simple and tasty. This recipe will stay for life. Now I have have to perfect el chivo encendido! I love your site and it has helped me on a number of occasions to prepare the "typical Dominican dish" - keep bringing on more delicious recipes.

Great to see the recipe written because when your cooking you don't measure. Now I am going to try the recipe exactly the way it is written to taste how good it's supposed to be.

This is slow in coming, but a response to the first comment on the thread, pertaining to "pink sauce" on the beans. I always wondered why my beans always came out tomato-y, while my mom's came out pink as mentioned. I finally caught it before she passed away....she added a touch of whole milk to the beans while they were cooking. It made the sauce a bit thicker and more pink than red. she put just enough, not too much that it changed the taste.

Thanks for the tip, Mom!