Habichuelas Blancas Guisadas (Dominican White Stewed Beans)
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
