Dominican Bean Stew Habichuelas Rojas Guisadas
Warm, comforting, and bursting with authentic Caribbean flavors, Dominican Bean Stew (Habichuelas Rojas Guisadas) is a staple of Dominican cuisine that promises to elevate your mealtime. This hearty dish combines tender red kidney beans, velvety butternut squash, and aromatic seasonings like garlic, cumin, oregano, and smoked paprika. Finished with a touch of cilantro and a splash of vinegar for brightness, this stew offers a rich, savory depth that pairs perfectly with fluffy white rice or can be enjoyed on its own. Whether you're searching for a nourishing plant-based option or a traditional Dominican recipe to add to your repertoire, this easy-to-follow dish is a flavorful homage to the culinary traditions of the Caribbean. Perfect for meal prep or cozy family dinners, this one-pot wonder is sure to become a household favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups red kidney beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced bell pepper (any color)
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup, chopped cilantro
- 1 teaspoon, dried oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 cups chicken or vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 cup, diced butternut squash
- 1 teaspoon white vinegar
- 1 whole bay leaf
Instructions
Rinse the red kidney beans thoroughly and soak them in water overnight, or for at least 6-8 hours.
Drain the soaked beans and place them in a large pot with 6 cups of water. Boil for 45-50 minutes or until tender (add more water if necessary to prevent drying out). Set the cooked beans aside, reserving their cooking liquid.
In a separate large saucepan or pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
Stir in the tomato paste, oregano, cumin, and smoked paprika. Cook for 2 minutes, stirring occasionally, to toast the spices and deepen the flavors.
Add the reserved cooked beans, bay leaf, and 2 cups of chicken or vegetable broth. Stir to combine.
Add the diced butternut squash and chopped cilantro to the pot. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the squash is tender.
Season with salt, black pepper, and the teaspoon of vinegar. Adjust the seasoning to taste, adding a bit more broth if a thinner consistency is desired.
Remove the bay leaf before serving. Serve warm with white rice or as a hearty side dish.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 5.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
