🇩🇴 Dominican RepublicCatalog recipe
Red beans simmered in a tomato-garlic sofrito with squash until the broth turns thick and rosy — the other half of la bandera, ladled over rice.
For 6 servings.
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Sauté the onion and garlic in olive oil until soft, then stir in the tomato paste and oregano and cook 1 minute.
Add the beans with their liquid, the squash cubes, and enough water to loosen into a soupy stew.
Simmer until the squash falls apart, about 20 minutes.
Mash a few squash cubes and a spoonful of beans against the pot wall to thicken the broth.
💡 This is the trick behind the dish's silky body — no blender needed, just a fork and a little patience.
Stir in the chopped cilantro, adjust the salt, and simmer 5 minutes more.
Ladle warm over white rice.
Habichuelas guisadas sit on nearly every Dominican lunch plate beside rice and stewed meat. Blending a little cooked squash into the pot liquid, rather than mashing the beans themselves, is what gives Dominican stewed beans their glossy, faintly sweet body, distinct from other islands' rice and beans.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.