Dominican Habichuelas Rojas Guisadas

Name: Dominican Habichuelas Rojas Guisadas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 cans (15 oz each) (1050 g) red kidney beans, canned or cooked dried, drained and rinsed if canned; if using cooked dried, use 3 cups; 1½ lb (680 g) auyama (West Indian squash), peeled, seeded, cut into ¾-inch (2 cm) cubes; 3 tablespoons (45 ml) olive oil; 1 whole (150 g) yellow onion, medium, finely diced; 4 cloves (20 g) garlic cloves, minced; 1 whole (150 g) red or green bell pepper, finely diced; 2 tablespoons (30 g) tomato paste; 1½ cups (360 ml) chicken or vegetable broth; ½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, divided; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) achiote (annatto) oil (optional)

From the MyKitchenBank Kitchen

This is the true Dominican red beans stew—a staple side dish that transforms humble kidney beans into something deeply savory with tender pieces of auyama (West Indian squash). Sautéed aromatics, tomato paste, and fresh cilantro build a rich base; the beans simmer gently until they soften into a thick, rustic gravy. Served alongside rice and meat, it's comfort food that defines Dominican tables.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Makes: 6 servings (about 2 cups) as a side dish

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Ingredients

6 servings

3 cans (15 oz each) (1050 g) red kidney beans, canned or cooked dried, drained and rinsed if canned; if using cooked dried, use 3 cups
1½ lb (680 g) auyama (West Indian squash), peeled, seeded, cut into ¾-inch (2 cm) cubes
3 tablespoons (45 ml) olive oil
1 whole (150 g) yellow onion, medium, finely diced
4 cloves (20 g) garlic cloves, minced
1 whole (150 g) red or green bell pepper, finely diced
2 tablespoons (30 g) tomato paste
1½ cups (360 ml) chicken or vegetable broth
½ cup (20 g) fresh cilantro, leaves and tender stems, roughly chopped, divided
to taste kosher salt
to taste freshly ground black pepper
1 tablespoon (15 ml) achiote (annatto) oil (optional)

Equipment (5)

Large pot or Dutch oven (5–6 quart)
Wooden spoon
Sharp knife and cutting board
Measuring cups and spoons
Optional: potato masher for optional thickening

Steps

Before you start

If using dried beans, cook them ahead until tender (1.5–2 hours)
Have all ingredients prepped and within reach—the dish moves quickly once you start simmering
Use canned beans for speed, or cook dried beans in advance and reserve 1 cup of the cooking liquid to use instead of broth

1
Build the sofrito base
- Heat the 3 tablespoons of olive oil (and achiote oil if using for deeper color) in a large pot over medium heat.
- Once shimmering, add the diced onion and cook for 3 minutes, stirring often, until softened and fragrant.
- Add the minced garlic and diced bell pepper; cook for another 2 minutes, stirring, until the pepper begins to soften and the garlic becomes fragrant.
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Ready when: Onion is soft and translucent, garlic is fragrant but not browned
Tip: Don't let the garlic brown—it will taste bitter. If it starts to darken, reduce heat slightly.
2
Deglaze with tomato paste
- Stir in the 2 tablespoons of tomato paste, coating the aromatics evenly.
- Cook for 1 minute, stirring constantly, so the tomato paste caramelizes slightly against the bottom of the pot.
- This deepens the flavor.
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Ready when: Tomato paste darkens and becomes fragrant
Tip: Stirring constantly prevents the tomato paste from scorching on the bottom.
3
Add beans and auyama
- Pour in the drained red kidney beans and add the cubed auyama.
- Stir well to combine with the sofrito base.
- The mixture should coat everything evenly.
4
Add broth and bring to simmer
- Pour in the 1.5 cups of broth and stir gently, scraping up any browned bits from the bottom of the pot.
- Raise the heat to medium-high and bring to a simmer.
- Once small bubbles break the surface, reduce heat to medium-low and maintain a gentle simmer.
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Ready when: Liquid simmers gently (small bubbles, not a rolling boil)
Tip: A gentle simmer (not a boil) keeps the auyama from falling apart and allows flavors to meld.
5
Simmer until auyama is tender
- Cover the pot partially (leave a crack for steam to escape) and simmer for 25–35 minutes, stirring occasionally, until the auyama cubes are very tender and break easily with a wooden spoon.
- The beans should also be creamy and soft.
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Ready when: Auyama breaks easily with a spoon; beans are very soft; liquid is slightly thickened
Tip: If liquid reduces too much and the beans look dry, add ¼ cup more broth. If too thin, simmer uncovered for the last few minutes to evaporate excess liquid.
6
Season and finish
- Taste the stew.
- Season with kosher salt and freshly ground black pepper to your preference.
- Stir in most of the chopped cilantro, reserving a small handful for garnish.
- If you like a thicker, more mashed consistency, gently press some of the beans and auyama against the side of the pot with the back of a wooden spoon—this releases their starch and thickens the sauce naturally.
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Tip: Mashing lightly gives you a rustic texture; don't puree. Stop when you like the consistency.
7
Serve
- Transfer to a serving bowl or individual plates.
- Garnish with the reserved cilantro.
- Serve hot alongside white rice, viandas (plantains, cassava, yuca), and a main protein such as pollo guisado or carne molida.
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Tip: The stew thickens slightly as it cools; reheat with a splash of broth if it becomes too thick.

Good to know

Tips

Authentic Dominican habichuelas are all about the slow simmer—rushing by cooking at a hard boil will break down the auyama and make it mushy before the beans soften properly.
For a more traditional color and earthy depth, mince 8–10 achiote (annatto) seeds and cook them in the oil for 30 seconds before adding the onion, or use prepared achiote oil. The color becomes a deep reddish-orange.
Sofrito can be made in advance (day before) and frozen in ice cube trays, ready to use when you want to speed up the cooking process.
This dish tastes even better the next day as flavors deepen, so consider making it a day ahead for a dinner party.

Make ahead

Prepare through step 4 (before simmering) up to 4 hours ahead. Store the pot covered in the refrigerator, then resume simmering. Or cook the entire dish up to 2 days ahead; reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed.

Storage & reheating

Room temperature: 2 hours in a covered pot. Refrigerator: 4 days in an airtight container; reheat gently on the stovetop or in the microwave, stirring and adding a splash of broth to restore consistency. Freezer: 3 months in a freezer-safe container; thaw overnight in the refrigerator and reheat on the stovetop.

Substitutions

auyama (West Indian squash) → butternut squash, acorn squash, or kabocha squash. Cut into ¾-inch cubes as directed. These squashes have similar sweetness and texture; they'll cook in about the same time.
red kidney beans, canned or cooked dried → pinto beans, pink beans, or a mix. Dominican cooks sometimes use a blend of beans. Use the same volume (3 cans or 3 cups cooked).
chicken or vegetable broth → reserved cooking liquid from dried beans, or vegetable broth. If you cooked dried beans, reserve 1.5 cups of the cooking liquid and use that instead for deeper bean flavor.
fresh cilantro, leaves and tender stems → Italian parsley. Cilantro is traditional, but if you dislike it, parsley offers a mild herbaceous note without the soapy quality some perceive in cilantro.