Habichuelas Guisadas (Dominican Beans)

🧂 Ingredients

• 2 teaspoon oil

  olive or vegetable oil
• ½ yellow onion

  diced (measures roughly ½ cup)
• ½ cubanelle or green bell pepper

  diced
• 1 tablespoon garlic paste
• 2 15 oz. cans of red beans

  kidney or roman, reserve the liquid
• ½ cup auyama or acorn squash

  diced
• 1 teaspoon sazon
• 1 teaspoon oregano
• 1 bouillon cube

  use ½ if it's an extra-large one
• 1 bay leaf
• 6 ounces tomato sauce

  (⅔ of a can)
• salt and pepper to taste
• 2 teaspoon fresh chopped cilantro

  plus more for garnishing

Instructions

• 1 Heat the oil in the 2.3 qt aluminum pan (caldero) over medium heat, then add the
  onions, peppers, and garlic. Sauté until the vegetables are softened.
• 2 Add the beans with their liquid. Then add the squash, sazón, oregano, bay leaf,
  and bouillon. Stir to combine.
• 3 Add the tomato sauce and enough water to cover the beans (about 1 can). It's
  fine if the squash peeks out a little, but make sure the beans are fully
  covered.
• 4 Bring the beans to a simmer, then cover the pan and turn the burner down low.
  Let the beans simmer for 25 minutes.
• 5 Remove 1 ½ cups of beans and a few pieces of squash with some of the broth. Mash
  together in separate bowl.
• 6 Return the mashed beans to the pan. Taste the beans and season with salt and
  pepper if needed. Stir well, and cover the pan with a lid. Let the beans cook
  for another 10-15 minutes.
• 7 Once the beans have thickened, stir in the chopped cilantro and serve.

Nutrition Info