Being half Dominicana, I LOVE rice and beans. Over the years I’ve perfected my rice by switching over to basmati rice, adjusting the water ratio, and tweaking the cook time. But I’ve never ever made habichuelas that I truly enjoyed. Before this recipe that is.
Now let me clear up that these beans are not made from SCRATCH since we are using canned beans, and that’s probably evident through the very short 45 minute cook time. Usually, you’d start with dry beans and that cook time is somewhere around 4 hours, and that’s not including soaking the beans overnight for 8-12 hours. This is the recipe for when you want beans but do not have the time.
You can use any bean for this recipe really, but for true Dominican beans use roman beans. Good alternatives would be pinto beans, black beans, cannellini beans, and red kidney beans.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Classic habichuelas guisadas.
- 1 tablespoon olive oil
- 1 handful cilantro, stem on
- 1/2 large onion, whole
- 1/2 bell pepper, quartered
- 1/2 small auyama, large diced
- 2 cloves garlic, crushed
- 1 can roman beans, rinsed
- 3 1/2 cup water
- 1 tsp tomato paste
- 1 sazon packet
- 1/2 tsp adobo
- 1/2 tsp oregano
- 1/2 tsp thyme
- salt and pepper to taste
- In a large pot, combine oil, cilantro, garlic, onion, auyama, and bell pepper. Cook on low heat for 2-3 minutes.
- Add the rest of the ingredients to the pot, in the order listed.
- Once everything is combined in the pot, cook over medium heat until it reaches a boil, and then cover and cook on low to medium for 30 minutes.
- After 30 minutes, remove onion and bell pepper and serve!