Habichuelas Guisadas - Dominican Beans

 

     It's time to talk about the Dominican Republic for this month's Eat the World Recipe Challenge. The Dominican Republic is an island in the Caribbean sea that shares half of Hispanola with Haiti to the west. Did you know the most produced food commodity there is sugar cane? Followed by bananas and papayas. 

     I almost didn't make it this month, I thought I wasn't going to get to participate until this simple recipe popped up. And while in some ways it is really simple; a little sauteeing and then a quick simmer. But oh my! Does it really bring together some delicious flavors! 

     My one tip is to not swap out the kabocha squash for something easier to find. It's just a little different than any other squash, with an almost melon-like quality. I haven't ever seen it in any mainstream big box stores but I can always find it in my local international grocery store. I can even buy it in wedges and don't have to buy the whole thing meaning I don't have to find other recipes to use up the rest. 

Check out all the wonderful Dominican Republic dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

• Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice) 
• Palatable Pastime: Spicy Plantains 
• Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa) 
• Kitchen Frau: Empanaditas de Yuca (Gluten Free Empanadas) 
• Pandemonium Noshery: Habichuelas Guisadas
• Culinary Adventures with Camilla: Pastelón de Harina de Maíz 
• A Day in the Life on the Farm: Chimi Burger

Habichuelas Guisadas

2 cans Kidney Beans, undrained

1 tbsp. oil

1 red bell pepper, chopped

1 onion, chopped

1 c. kabocha squash, cut into half-inch dice

1 stalk celery, minced

1 (8 oz.) can tomato sauce

4 cloves garlic, minced

1 envelope Sazon with achiotte 

1/2 tsp. thyme

1/2 tsp. oregano

2 Tbsp. fresh cilantro, chopped

Add the oil to a large pot and heat until it's hot but not smoking. Add the bell pepper, onion, squash, and celery. Cook, stirring, until the vegetables are starting to look tender. Add the garlic, thyme, oregano, and sazon and cook just until the garlic is fragrant. 

Add the can of tomato sauce and cook, stirring constantly, for 2-3 minutes. Add both cans of bean with their liquid, one tablespoon of cilantro, and two cups of water. 

Simmer the beans and squash for 20 minutes. Check often and stir so the sauce doesn't stick and scorch. Simmer until the mixture is thick and the squash is cooked and tender enough to be falling apart slightly. Remove from the heat and stir in the remaining cilantro. Check for salt and adjust as needed. 

Serve with rice.