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.
Pour in 4 cups of the water in which the beans boiled (complete with fresh water if necessary). Once it reaches a rolling boil, lightly mashed the beans with a potato masher to break them out of the skin and making creamier habichuelas. Cook until it reaches a creamy consistency.
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.
My mom only used ajíes gustosos (a non-spicy version of Scotch bonnet peppers), and some homes use cubanelle peppers. The first are harder to find nowadays, and I don't like the taste of cubanelle in my habichuelas. Each Dominican home cook will have their own preference.Most homes do not add auyama to their beans. I cannot think of not adding them to mine. My mom would disapprove.The final color of your beans will depend on the type you use. The darker ones are red kidney beans, the ones that look less intense are either pinto, or cranberry beans.