Berenjena Guisada
This is one of those traditional Dominican dishes that turns simple ingredients into something rich and comforting. The eggplant cooks down soft and flavorful, soaking up every bit of that seasoned guiso.
This berenjena guisada is one of those traditional Dominican dishes that turns simple ingredients into something rich and comforting. The eggplant cooks down soft and flavorful, soaking up every bit of that seasoned guiso.
Table of Contents
Ingredients
2 eggplants
2 tbsp oil
1 small red onion, sliced
1 red bell pepper, sliced
1 cubanelle pepper, sliced
2 tbsp olives
1 tsp garlic paste
2 tsp sofrito
1 chicken bouillon cube
2 tbsp tomato paste
Fresh cilantro
Step-by-Step Instructions
Roast the eggplant
Preheat oven to 350°F. Wrap eggplants in foil and roast for 1 hour 20 minutes.
Peel, chop, and set aside.* If you have a gas stove, wrap the eggplant in foil and roast it directly over a low flame, turning every 5 minutes for about 30 minutes. The slight char adds incredible depth of flavor
Build the guiso
Heat oil over medium heat. Add onion, peppers, and olives. Cook until softened. Add garlic, sofrito, and bouillon. Stir, then add tomato paste.
Finish the dish
Add eggplant and break it down with a spoon. Add cilantro. Cover and cook on low for 10 minutes. Stir and serve.
Notes from My Kitchen
Roasting gives the eggplant a deep flavor.
Breaking it down creates that soft, stewy texture.
This is best served with white rice.
Simple ingredients, big flavor.
Berenjena Guisada
Ingredients
Instructions
Habichuelas Blancas Guisadas (Dominican White Stewed Beans)
A simple pot of habichuelas blancas that still brings full flavor. The auyama melts into the broth and gives it that natural thickness we love. This is everyday Dominican comfort, best served with white rice, and a saucy beef main.
A simple pot of habichuelas that still brings full flavor. The auyama melts into the broth and gives it that natural thickness we love. This is everyday Dominican comfort, best served with white rice, and a saucy beef main.
Table of Contents
Ingredients
2 tbsp oil
1 garlic clove, smashed
½ red onion
1 piece red bell pepper
1 piece green bell pepper (or cubanelle)
1 tbsp sofrito
½ chicken bouillon cube
2 recao (culantro) leaves
1 can small white beans, drained
2 pieces auyama (calabaza/kabocha squash)
2 cups water
Fresh cilantro
Step-by-Step Instructions
1. Build the base
In a pot over medium-high heat, add oil. Add smashed garlic, red onion, red bell pepper, and green pepper.
Cook until vegetables begin to brown.
2. Add seasoning
Stir in sofrito, half a chicken bouillon cube, and recao leaves.
3. Add beans & squash
Add drained white beans and combine with the seasoning.
Add auyama pieces and 2 cups of water.
4. Simmer
Cover and cook for 20 minutes.
5. Adjust & finish
Remove large vegetable pieces if desired
Add ½ cup of water if the broth is too thick. Lower heat to low.
Add fresh cilantro.
Cover and cook for 5 more minutes.
Serve warm with white rice.
Notes from My Kitchen
Half a bouillon cube keeps it balanced.
Auyama naturally thickens the broth.
These taste even better the next day
Habichuelas Blancas Guisadas
Ingredients
Instructions
Habichuelas Guisadas (Canned Beans)
This is the quick version of habichuelas that still tastes like you took your time. Built with sofrito, recao, and auyama for that classic Dominican flavor. Weeknight-friendly and always reliable.
This is the quick version of habichuelas that still tastes like you took your time. Built with sofrito, recao, and auyama for that classic Dominican flavor. Weeknight-friendly and always reliable.
Table of Contents
Ingredients
1 can pinto beans, drained and rinsed
2 tbsp oil
½ chicken bouillon cube
⅓ red onion, diced
⅓ bell pepper, diced
1 tbsp sofrito
3 recao (culantro) leaves
1 tbsp tomato paste
2 pieces auyama (calabaza/kabocha squash), cubed
2 cups water (approximately)
Fresh cilantro
Step-by-Step Instructions
1.Prep the Beans
Drain and rinse the canned pinto beans to remove excess salt.
2. Build the base
In a pot over medium-high heat, add oil. Add half of a chicken bouillon cube, red onion, and bell pepper.
Stir and sauté until slightly softened.
3. Add flavor
Stir in sofrito, add rinsed beans and mix.
4. Add liquid and vegetables
Pour in about 2 cups of water (the bean can holds about 1¾ cups — use that as your guide). Add tomato paste, recao leaves, auyama pieces, and fresh cilantro..
5. Simmer
Lower heat to medium. Cover and cook for 20 minutes.
5. Adjust & finish
Remove leafy herbs. Check liquid and salt levels.
If needed, add ½ cup water. Cover and cook for 3 more minutes.
Serve warm with white rice.
Notes from My Kitchen
Rinsing canned beans helps control salt.
Auyama naturally thickens the broth.
These taste even better the next day
