Dominican Bean Stew / Habichuelas Rojas Guisadas

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“I think the only 2 ways Dominicans will make beans is either this way or mixed in rice. These are so good! We usually soak some white rice with this creamy side dish. A tasty way to add fiber to your diet. Serve with my Dominican Pollo Guisado (#261430), white rice, and sliced avocados. The chicken stock cube usually comes in a little yellow box with about 10 individually wrapped cubes. These can be found in the hispanic or international isle of your local supermarket, the brands are usually either Maggie or Knor.”

Ingredients Nutrition


  1. Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they're done.) Don't drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using. These taste so much better than the canned ones but it's not going to hurt if you use those for a shortcut. If you are using canned beans it should be 2 cans.
  2. In a pot heat the oil. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs. Stir and add two tablespoons of water. Add the beans and simmer. When the water has almost evaporated add the chicken stock, cilantro and two more tablespoons of water, stir.
  3. Add the remaining water mashing the beans over heat. Boil at medium heat until it reaches a creamy consistency. Remove cilantro before serving. Adjust salt to taste.
  4. Serve over white rice.

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