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.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 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

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Step-by-Step Instructions

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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

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1. Rinsing canned beans helps control salt.

2. Auyama naturally thickens the broth.

3. These taste even better the next day

Yield: 4

Author: Michelle Disla

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Habichuelas Guisadas (Dominican Stewed Beans)

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

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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/kaboucha squash), cubed
• 2 cups water (approximately)
• Fresh cilantro

Instructions

1. Drain and rinse the canned pinto beans to remove excess salt.
2. In a pot over medium-high heat, add oil.
3. Add half of a chicken bouillon cube, red onion, and bell pepper.
4. Stir and sauté until slightly softened.
5. Stir in sofrito.
6. Add rinsed beans and mix.
7. Pour in about 2 cups of water (the bean can holds about 1¾ cups — use that as your guide).
8. Add tomato paste, recao leaves, auyama pieces, and fresh cilantro.
9. Lower heat to medium.
10. Cover and cook for 20 minutes.
11. Remove leafy herbs.
12. Check liquid and salt levels.
13. If needed, add ½ cup water.
14. Cover and cook for 3 more minutes.
15. Serve warm with white rice and a side of protein

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