Habichuelas Guisadas Dominicanas

Step by stepInstructions

1. If using dried beans, soak them overnight, drain, and simmer in the water with a pinch of salt until tender but not falling apart, about 1 hour. Reserve the cooking liquid. Canned beans can go straight to the sofrito.
2. In a large pot, heat the oil over medium heat and cook the sofrito until the raw smell is gone and it darkens, about 6 minutes.
3. Stir in the tomato paste, sazón and oregano and cook for 2 minutes, then add the beans with about 2 cups of their liquid (or water for canned).
4. Add the cubed calabaza and simmer for 20 minutes, or until the squash is completely soft.
5. Mash the calabaza pieces against the side of the pot, or purée a ladleful of beans in a blender and stir it back in, until the sauce is thick and creamy.
6. Season with the vinegar, sugar if using, salt and pepper, and simmer 5 to 10 minutes more, stirring occasionally, until the beans are glossy and coated in a rich red sauce.
7. Serve hot alongside white rice, with stewed chicken and a slice of avocado for the full bandera.