Dominican stewed beans "habichuelas guisadas dominicanas"

Country: Dominican Republic

 

Dominican stewed beans or habichuelas guisadas dominicanas in spanish, is the common lunch in every dominican home serve with rice, meat and a salad.

Serves 4-6

7 cups of water
3 medium green peppers, chopped
1 large onion, chopped
1 small sweet potato, diced
10 large garlic cloves, minced
28 oz. red beans
1 tablespoon gf chicken bullion granules

1/2 teaspoon Oregano
1/2 teaspoon powdered bay leaf
1 tsp cumin
Salt to taste
7 oz. tomato paste
1 oz. good olive oil

Soak beans in water overnight then drain.

In a medium saucepan, boil the beans with in water on medium heat. Add a half of each of the chopped vegetables set aside the rest. Let simmer for 1 hour or until beans are tender.

In a small saucepan or frying pan heat the olive oil on medium low heat, sauté  the rest of the vegetables; add bouillon granules, the tomato paste and the spices. Stir well.

Add this to the beans and let simmer for another 20 minutes if beans get to thick add more water. This can be eaten with a thin or thick sauce whatever your preference.