Habichuelas Guisadas (stewed red beans)

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1 of the ingredients of the ‘Bandera Dominicana’ (rice, beans and meat), the traditional lunch.
Traditionally prepared with red beans, but you can use another type of beans.


3 cups  red kidney beans, boiled very soft
4 cups  water
½ cup chopped celery
1 small red onion cut into 4 quarters
1 cup diced auyama (West Indies pumpkin)
1 cube chicken stock
½ tablespoon thyme leaves
½ tablespoon chopped coriander/cilantro
1 tablespoon tomato paste
1 tablespoon oil
½ teaspoon crushed garlic
1 pinch oregano


If you are using dry beans:
Soak the beans overnight.
Remove the beans from the soaking water and boil in fresh water until they are very soft.
Separate the beans from the boiling water, set both aside.

Heat oil in a pot.
Add oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro.
Cook and stir for half a minute.
Add beans and simmer for 2 more minutes.
Pour in 4 cups water in which the beans boiled (complete with fresh water).
When it reaches a rolling boil, lightly mash the beans, to break them out of the skin.
Cook until it reaches a creamy consistency.
Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs.
Season with salt to taste.


Serve hot with a few slices of avocado and the other ingredients of the ‘Bandera Dominicana’

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