Habichuelas Guisadas
Habichuelas Guisadas is a dish that appears virtually every day at the lunch table in the Dominican Republic, and it is one of the recipes that puts a skilled Dominican home cook to the test.
Beans are referred to as habichuelas in the Dominican Republic. There are cranberries, pinto, red kidney, navy, and black beans in these habichuelas. Butter beans, pigeon peas, green peas, lentils, split peas, and other beans and pulses have their own names.
In general, habichuelas guisadas refers to stewed red beans or cranberry and pinto beans. Others will require more particular language: "habichuelas negras guisadas," for example. For all habichuelas, the recipe will be the same in general.
Habichuelas Guisadas is a Dominican dish that is served with rice, most often Arroz Blanco. It is one of the four corners of the Dominican Flag (the traditional Dominican lunch meal). Each Dominican household may have its own version, with minor variations in ingredients and flavors, with each declaring theirs to be "the greatest."
Ingredients:
- Dry pinto beans, (or cranberry, or red kidney)
- Olive oil
- Oregano (dry, ground)
- Pepper, chopped
- Red onion, cut into four quarters
- Garlic, crushed
- kabocha squash
- Tomato sauce
- Leaves from a celery stalk, chopped (optional)
- Fresh thyme, or dry thyme (optional)
- Chopped fresh cilantro
- Salt, (or more, to taste)
