Ingredients for Dominican Bean Stew Habichuelas Rojas Guisadas
- 1 pound red kidney beans
- 6 cups water
- Fresh Cilantro
- Cubanelle Pepper
- Red Onion
- Chicken Stock Cube
- Tomato Paste
- Oil
- Garlic Cloves
- 1 teaspoon oregano
- 1 teaspoon salt
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How to Make Dominican Bean Stew Habichuelas Rojas Guisadas
- Rinse 1 pound of red kidney beans thoroughly and soak them in water for at least 4 hours, or preferably overnight.
- In a large pot or Dutch oven, combine the soaked beans, 6 cups of water, 1 teaspoon of olive oil, 1 medium onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), and 1 red bell pepper (chopped).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beans are tender.
- While the beans are simmering, prepare the sofrito: In a small pan, heat 1 tablespoon of olive oil over medium heat. Add ½ cup of chopped cilantro, 1 teaspoon of oregano, ½ teaspoon of cumin, and ¼ teaspoon of ground achiote (annatto). Cook for 2-3 minutes, or until fragrant.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1 cup of tomato sauce, 1 teaspoon of salt, and ½ teaspoon of black pepper.
- Add 1-2 chicken bouillon cubes (Maggie or Knorr) to the beans. Adjust according to your taste preference.
- Once the beans are tender, stir in the sofrito and simmer for another 5-10 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed. Serve hot with white rice and sliced avocados.
- Optional: Garnish with extra cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
4g
Carbs
8g
