Habichuelas negras hold a special place in my heart. Whenever I’m feeling like spicing things up from classic Dominican habichuelas guisadas, I opt for black beans instead.

Growing up in a household where Dominican flavors were a daily thing, a warm caldero of black beans was always something to look forward to! The simplicity of habichuelas negras easily made it a go to in recipes like this one and moro de habichuelas negras.

If you prefer using dry beans then plan ahead

If you’re going to use dry beans, soak ½ cup of beans overnight in water to soften them and then boil them for about an hour until they become tender. This is a 5 step recipe that’s ready in just 40 minutes because we’re using canned beans (same time and steps when using pre-cooked beans)!

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go. It’s a must have for Caribbean cooking.

Step by step instructions

  • In a pot, combine oil, onion, bell peppers, garlic, tomato paste, sofrito, sazon, adobo, oregano, and cilantro.
  • Cook until mixture turns into a paste and cilantro is softening.
  • Add can of beans and water. Mix until well combined.
  • Bring to a boil then cover with lid and cook on low for 20 minutes.
  • Remove the cooked bell peppers and onion and blend until smooth. Add back to the pot and cook for 10 minutes, or until the sauce thickens. Squeeze in lime juice and garnish with cilantro and serve. 

How to thicken the Dominican black beans

You thicken the habichuelas by removing the cooked bell peppers and onion and blending them until smooth, then adding them back to the pot. You can also thicken the Dominican beans by mashing or blend some of the beans along with their juice, or even add a couple of plantain slices to the beans as it cooks.

Dominican Black beans stew Habichuelas negras guisadas

Dominican Black Beans (Habichuelas Negras)

5 from 3 votes
Enjoy classic Dominican black beans in your own kitchen! Rich and flavorful habichuelas negras guisadas in 5 easy steps.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Dominican
Servings 4 people
Calories 515 kcal

Ingredients
  

  • 1 15.5 oz can black beans
  • 2 tbsp olive oil
  • ½ onion whole
  • ¼ green bell pepper whole
  • ¼ red bell pepper whole
  • 1 clove garlic mashed, or ½ tsp garlic powder
  • 1 tbsp sofrito
  • 1 tsp tomato paste
  • 1 tsp sazon
  • 1 tsp adobo
  • ½ tsp oregano
  • 1 handful cilantro
  • ¼ lime juiced
  • 2 cups water
  • To taste salt

Instructions
 

  • In a pot, combine oil, onion, green and red bell pepper, garlic, tomato paste, sofrito, sazon, adobo, oregano, and cilantro.
  • Cook until mixture turns into a paste and cilantro is softening.
  • Add can of beans and water and mix until well combined.
  • Bring to a boil then cover with lid and cook on low for 20 minutes.
  • Remove the cooked bell peppers and onion and blend until smooth. Add back to the pot and cook for 10 minutes, or until the sauce thickens. Squeeze in lime juice and garnish with cilantro and serve. Buen provecho!

Notes

Store 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 a squeeze of lime juice to freshen the taste.

Nutrition

Serving: 4gCalories: 515kcalCarbohydrates: 23.6gProtein: 6.1gFat: 48.4gSaturated Fat: 7gSodium: 188mgPotassium: 849mgFiber: 10.2gSugar: 5.9gCalcium: 261mgIron: 8mg
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