These simple, yet over-the-top flavourful Dominican Habichuelas Guisadas are beautifully luxe, tender, and creamy. A bowl of these beans will keep you happily nourished and satisfied ~ feel good food at its finest! If you don't own an Instant Pot, I have included stovetop instructions in the recipe notes.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Servings: 8- 10
Ingredients
1lbdried red kidney beans
1bay leaf
3 teaspoonskosher salt, dividedor more to taste
2tablespoonsolive oil
1red onioncut into wedges
1bell green peppercut in 6 pieces (or cubanelle pepper)
4cloves garlicpeeled and crushed
1teaspoondried oregano
2tablespoonstomato paste
1chicken or vegetable bouillon cubelow sodium
freshly cracked black pepperto taste
3/4 - 1 poundsquash such as kabocha, pumpkin or butternutpeeled and cut into 2-inch pieces
a handful of cilantro sprigs
2teaspoons white vinegaroptional
Optional for serving
white rice
avocado slices
chopped cilantro leaves
Instructions
Pick over the beans for small rocks or debris and discard any that are damaged or discoloured. Rinse well and drain.
Place the rinsed beans, 1 teaspoon salt, and 1 bay leaf in the Instant Pot. Add 5 cups of water, close the lid and set the valve to "seal". Pressure cook on high for 20 minutes. When finished, allow to natural release for at least ten minutes, and then carefully finish with quick release. Soaked beans will cook more quickly than unsoaked beans so if you used soaked beans, reduce the time by 5 minutes.
While the pressure is releasing, heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add onion, green pepper, garlic, and oregano and sauté until slightly softened, about 4-5 minutes. Add the tomato paste, and bouillon cube, if using. Sauté another 2 minutes.
Add the cooked beans and liquid from the Instant Pot to the pot with sautéed vegetables, along with 2 teaspoons salt, and freshly cracked black pepper to taste. Stir in the squash and cilantro sprigs and bring to a gentle boil.
Continue to cook, uncovered, over medium heat until the broth thickens and becomes really creamy, about 25-30 minutes. Drizzle in the vinegar, if using. Taste and add more salt and pepper, if needed. If the liquid is not thick enough, mash a few beans on the side of the pot, stir well, and cook for an additional few minutes. The liquid should be creamy -- not super thick but not too thin.
*Before serving, pick out and discard the bay leaf and the cooked chuncks of onion and green pepper. Serve warm with optional sides or toppings.
Notes
*Most Dominicans do not like to find the large pieces of cooked onions and green peppers in their beans. Chop them smaller and leave them in, if you wish.STOVETOP METHOD
Pick over the beans for small rocks or debris and discard any that are damaged or discoloured. Rinse well and drain.
Place the beans in a large heavy-bottomed pot and cover with at least 3 inches of water. (If you soaked the beans, do not drain and add more water if needed). Bring to a gentle simmer stirring occasionally, checking to make sure they are always covered by at least 2 inches of water.
Once the beans are soft, heat a few tablespoons olive oil in a small skillet over medium heat. Add chopped onion, green pepper, garlic and oregano and sauté until slightly softened. Add the tomato paste, salt and pepper, and bouillon cube, if using. Sauté another 2 minutes then add the mixture to the pot of now softened beans.
Add 2 cups of water to the beans, along with the squash and cilantro sprigs and bring to a gentle boil.
Lower heat and boil gently, uncovered over medium-low heat until the broth thickens and becomes creamy, about 25-30 minutes. Taste and add more salt and pepper to taste. If the broth is not thick enough, mash a few beans on the side of the pot, stir well, and cook for an additional few minutes. The liquid should be saucy and creamy -- not super thick but not too thin.
*Before serving, pick out and discard the bay leaf and the cooked chuncks of onion and green pepper.