Rice and beans are like the power duo of Dominican cooking! And growing up in a Dominican household, whether it was habichuelas negras, gandules, or habichuelas guisadas, beans were always a regular at the dinner table.

In just 40 minutes and with canned beans, you can create the heartwarming flavors of Dominican beans, without the all day prep my abuela used to do using dry beans.

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Why you’ll love this recipe

  • Authentic Dominican flavors. These habichuelas guisadas bring that true Dominican flavor.
  • Only 5 Steps. Make Dominican beans in 5 easy steps and have a delicious pot of habichuelas guisadas in under an hour!
  • Budget friendly crowd pleaser. It’s a practical choice, you CAN eat delicious food on a reasonable budget.

Ingredients you’ll need

  • Olive oil. You can use any neutral oil you have on hand.
  • Onion. I always use yellow onions to make habichuelas, but red onion works the same.
  • Bell pepper. Both green and red bell pepper bring a flavorful duo to the recipe, so use both if you can!
  • Garlic. I always use a mortar and pestle to crush my garlic and release those flavors.
  • Tomato paste. Some tomato paste to bring some depth, color, and richness to the beans.
  • Sofrito. Adds a depth of flavor to the beans.
  • Sazon. For that signature Dominican flavor.
  • Adobo. The best all purpose seasoning you can get.
  • Oregano. A sprinkle of oregano for a touch of earthiness.
  • Roman beans. Or pinto beans! Canned is most convenient, but if you’re using dry beans then you will need about 2 cups for this recipe.
  • Auyama. Pumpkin (calabaza), kabocha, or butternut squash.
  • Cilantro. Adds flavor to the beans and brightens up the dish as a garnish.
black stewed beans dominican habichuelas negras recipe sofrito loisa

Sofrito

Loisa sofrito is made with fresh ingredients and brings sabor to anything you cook.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go.

imusa caldero pot dominican cooking

Recipe tips & tricks

  • Avoid overcooking the beans. Overcooking can create a mushy texture, and remember, canned beans are already partially cooked.
  • Don’t underestimate the impact of sofrito on the overall flavor. Take your time to sauté it well, allowing the ingredients to meld and intensify the taste.
  • For a thicker sauce, blend all of the cooked auyama until completely smooth and return to the pot during step 4.

Serving Tips

  • Serve with rice. The best way to eat habichuelas guisadas is with white rice, either on the side or on top.

Storage tips

  • Store the frijoles in the fridge for 3-4 days or freeze for up to 2-3 months. Defrost in the fridge or microwave, then reheat on the stovetop or in the microwave, adding water if needed, and season to taste.

Common questions

What if you don’t have sofrito on hand?

Skip sofrito in the recipe. The dish will still be flavorful with onions, bell peppers, garlic, and lime. Sofrito adds depth of flavor, but it’s not essential for a delicious outcome.

habichuelas guisadas dominican beans

Dominican Beans (Habichuelas Guisadas)

5 from 2 votes
Enjoy authentic Dominican beans in your own kitchen! Make a pot of rich and flavorful habichuelas guisadas in 5 easy steps.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Dominican
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil
  • ½ onion
  • ¼ green bell pepper
  • ¼ red bell pepper
  • 2 cloves garlic crushed
  • 1 tsp tomato paste
  • 1 tbsp sofrito
  • 1 tsp sazon
  • 1 tsp adobo
  • ½ tsp oregano
  • 1 15.5 oz can roman beans or pinto beans
  • 2 cups water
  • 1 cup auyama
  • 1 handful cilantro

Instructions
 

  • In a pot, combine oil, onion, green and red bell pepper, garlic, tomato paste, sofrito, sazon, adobo, and oregano.
  • Cook until mixture turns into a paste and vegetables are beginning to soften, or about 2 minutes.
  • Add can of beans and water and mix until well combined. Bring to a boil and add auyama and cilantro, then cover with lid and cook on low for 20 minutes.
  • Remove cooked onion, auyama, bell peppers, and cilantro. Mash or blend half of the auyama until smooth, and return to pot.
  • Cook for 10 minutes, or until half of the liquid has evaporated and sauce has thickened. Remove from heat and serve. Buen provecho!
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