Habichuelas Guisadas is one of the dishes that appear almost daily at the lunch table and is one of the tests of the competent Dominican home cook.

– 2 cups dry pinto beans, (or cranberry, or red kidney) – 1 tablespoon olive oil – ½ teaspoon oregano (dry, ground) – 1 bell pepper, chopped – 1 small red onion, cut into four quarters – 2 cloves garlic, crushed – 1 cup diced auyama (kabocha squash) – 1 cup tomato sauce – leaves from a celery stalk, chopped (optional) – 4 sprigs fresh thyme, or 1 teaspoon of dry thyme (optional) – ½ teaspoon chopped fresh cilantro – 1 teaspoon salt, (or more, to taste)


If using dry beans

– Soak the beans overnight. – Remove the beans from the soaking water and boil in fresh water until they are very soft (may take up to an hour, or about 20 minutes in a pressure cooker.

How to make Habichuelas guisadas

– Separate the beans from the boiling water. Set both aside. – In a pot heat the oil over medium heat. Add oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cook and stir for half a minute. Add the beans and simmer for two minutes.


– Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs. Season with salt to taste. – Serve with the other components of La Bandera Dominicana.

Stay connected !!!