Habichuelas Blancas Guisadas (Stewed Small White Beans Recipe)

Learn how to make habichuelas blancas guisadas, a flavorful stew-like dish of stewed small white beans, vegetables, spices and load of flavor.

Course Dinner, Lunch

Cuisine Dominican

Keyword habichuelas blancas recipe, how to cook small white beans, how to make habichuelas blancas dominicanas

Prep Time 8 15

Cook Time 1 20

Total Time 9 35

Servings servings

Calories 653kcal

Author Clara Gonzalez

Ingredients

1 tablespoon olive oil (or three if you won't add chorizo)
1 pound Spanish chorizo 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 (habichuelas blancas) 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)

Instructions

1. Sautee

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).

2. Cook the 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.

3. Serve

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

Notes

For this recipe, you can buy dry small white beans, which is the preferred choice in the Dominican Republic. You need to boil the beans beforehand. You can find instructions to boil beans here, including instructions for a regular pot, pressure cooker, or Instant Pot.

You can use canned beans for this recipe too.

If you cannot find small white beans, you can use cannellini beans.

You can subsitute ham, or longaniza for chorizo, though in that case, you may need to add some bija (annato) powder to obtain the intense color that the pimentón in chorizo gives this dish.

To make this a vegan recipe, leave the chorizo out. Add 1½ teaspoon of paprika or bija (annatto powder) when you add the onions to give it the beautiful red color you see in the pictures. You may also need to add a bit of extra salt.

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