Habichuelas Guisadas (Domincan Republic)
This dish is usually served as part of La Bandera Dominicana (the Dominican Flag), a traditional meal that consists of rice, beans, and a meat-based main dish. Habichuelas Guisadas is enjoyed across the Dominican Republic for its comforting and flavourful qualities, making it a staple in Dominican homes. Thank you so much Tupu, this really was an insane feast and an absolute joy to make!
Habichuelas Guisadas (Dominican Beans)
- 2 cups dry pinto beans, (or cranberry, or red kidney)
- 1 tablespoon olive oil
- ½ teaspoon oregano (dry, ground)
- 1 bell pepper, chopped
- 1 small red onion, cut into four quarters
- 2 cloves garlic, crushed
- 1 cup diced auyama (kabocha squash)
- 1 cup tomato sauce
- leaves from a celery stalk, chopped (optional)
- 4 sprigs fresh thyme, or 1 teaspoon of dry thyme (optional)
- ½ teaspoon chopped fresh cilantro, or cilantro and parsley
- 1½ teaspoon salt, (or more, to taste)
Pollo Guisado (Braised Chicken)
- 2 lbs chicken, [0.9 kg], cut into small pieces
- Juice of 1 lime
- ½ teaspoon oregano (dry, ground)
- 1 small red onion, stalks cut into slices
- ½ cup chopped celery, (optional)
- 1 teaspoon salt, (more may be necessary)
- 1 tablespoon mashed garlic, (about 4 cloves garlic)
- 2 tablespoons vegetable oil
- 1 teaspoon sugar (white, granulated)
- 2 cup water
- 2 green bell, or cubanela (cubanelle) peppers
- 4 plum tomato, cut into quarters
- ¼ cup pitted green olives, (optional)
- 1 cup tomato sauce
- 1 bunch cilantro, or parsley, or both
- ¼ teaspoon pepper (freshly cracked, or ground)
Step 1
Place the dried beans in a bowl and cover with water. Allow them to soak overnight.
Step 2
Drain the soaked beans and transfer them to a pot. Cover with fresh water and boil until very soft, which may take up to an hour, or about 20 minutes if using a pressure cooker.
Step 3
Separate the Beans: Once cooked, drain the beans, reserving the boiling water. Set both the beans and the water aside.
Step 4
In a saucepot or Caldero, heat oil over medium-high heat. Add the oregano, diced bell pepper, chopped onion, minced garlic, diced auyama, tomato sauce, diced celery, thyme, and chopped cilantro. Cook and stir for half a minute. Stir in the cooked beans and simmer for 2 minutes.
Step 5
Pour in 4 cups of the reserved boiling water (adding fresh water if necessary). Once it reaches a rolling boil, lightly mash the beans with a potato masher to break the skins and create a creamier texture.
Step 6
Reduce the heat to medium and continue cooking until the mixture reaches a creamy consistency. Season with salt to taste.
Step 7
Take out any large chunks of onion and any stray twigs or bits of herbs if using fresh herbs. Remove from heat and set aside.
Step 8
In a bowl with a lid, combine the chicken pieces with lime juice. Add oregano, diced onion, diced celery, salt, and minced garlic. Mix well and marinate for 30 minutes.
Step 9
In a pot, heat oil over medium heat and add sugar, waiting until it browns. Add the marinated chicken (reserve the remaining marinade) and cook, stirring until the meat is light brown.
Step 10
Stir in 2 tablespoons of water, cover, and simmer over medium heat for 15 minutes, adding water by the tablespoon as needed to prevent burning.
Step 11
Incorporate the reserved vegetables from the marinade, along with the diced cubanelle pepper, tomatoes, and olives. Cover and simmer until the vegetables are cooked through, adding water as necessary.
Step 12
Mix in the tomato sauce and half a cup of water, and simmer over low heat to create a light sauce. The vegetables should be soft, the sauce slightly thick, and the chicken should be tender and fall-off-the-bone.
Step 13
Finish with Fresh Herbs: Stir in the fresh cilantro and season with salt and black pepper to taste