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, experimenting with different bean variations became one of my favorite ways to enjoy the same flavors in a new way. The simplicity and heartiness of habichuelas negras guisadas quickly made it a go to.

Why you’ll love this recipe

  • Authentic Dominican flavors. These habichuelas negras bring that true Dominican flavor, developing rich flavor that effortlessly amps up any dish.
  • Only 5 Steps. Make this black bean stew in 5 easy steps and have a delicious pot of habichuelas guisadas in under 40 minutes!
  • Minimal Ingredients. Most of the ingredients you’ll need are probably already in your pantry, and the rest are basics like onion and garlic.

Ingredients you’ll need

  • Black beans. Canned is most convenient, but if you’re using dry beans then you will need about 2 cups for this recipe.
  • 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.
  • Sofrito. Adds a depth of flavor to the beans.
  • Tomato paste. Some tomato paste to bring some depth, color, and richness 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.
  • Cilantro. Adds flavor to the beans and brightens up the dish as a garnish.
  • Lime juice. A little citrus to balance the rich flavors.
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

Step by step 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 30 minutes, or until half of the liquid has evaporated and sauce has thickened.
  • Remove from heat, remove the cooked bell peppers and onion, garnish with cilantro, and serve. 

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.

Serving Tips

  • Serve with rice. The best way to eat habichuelas guisadas is with white rice, either on the side or on top.
  • Use it in tacos and burritos. One of my favorite ways to enjoy black beans.
  • Use it as a filling. Fill empanadas and stuffed peppers with delicious stewed beans.

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 a squeeze of lime juice to freshen the 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.

Dominican Black beans stew Habichuelas negras guisadas

Dominican Black Beans (Habichuelas Negras)

5 from 2 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 crushed
  • 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

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 30 minutes, or until half of the liquid has evaporated and sauce has thickened.
  • Remove from heat, remove the cooked bell peppers and onion, garnish with cilantro, and serve. Buen provecho!

Nutrition

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