GUISAR HABICHUELAS BLANCAS

Are you looking to add some variation to your lunch menu? How about some Habichuelas blancas guisadas, the classic Dominican lunch dish, but made with small white beans? I have added some new great touches that you'll appreciate while retaining all our criollo flavors.

– 1 tablespoon olive oil, (or three if you won't add chorizo) – 1 pound chorizo, (Spanish sausage) sliced – 2 potatoes, diced – 4 sprigs of thyme – 3 cloves garlic, crushed – 1 red onion, diced – 1 red bell pepper, diced – 1 large carrot, diced – 4 cups small white beans, canned, or already boiled – 2 sprigs parsley, chopped – 1½ teaspoon salt, (or more, to taste) – ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)

Ingredients:

Add the first batch of ingredients:

In a medium-sized pot, or caldero, heat the olive oil over low heat. Add the chorizo, potatoes, thyme, garlic, onion, bell pepper, and carrot. Cook stirring until the onions become translucent (3 to 5 minutes).

Add beans:

Add the beans, raise the heat to medium and cook while stirring for one minute. Add the water in which the beans were boiled, if it is less than 1 liter add fresh water. Cook over medium heat until the vegetables are soft. Simmer until it has a creamy broth.

Add beans:

Remove from heat and serve, see serving suggestions above the recipe. Add parsley and stir. Season with salt and pepper to taste.

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