- Cuisine Dominican
- Course Side
- Prep 20 min
- Cook 90 min
- Serves 6
Ingredients
- 1 cup organic dried black beans
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 small carrots, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 cup calabaza (or butternut squash), peeled and cubed
- 1 teaspoon dried oregano
- 2 tomatoes, peeled and diced
- 1/2 cup organic tomato sauce
- 1 bay leaf
- Salt to taste
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
Clean swaps
Every ingredient in this recipe, ready to shop — including our clean upgrade picks.
As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.
We don't have a clean pick for these yet — know one?
Trending across the site right now
What you'll need
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Fine-mesh strainer — Strain stocks and purées to a clean finish.
Instructions
- Soak the black beans in water overnight. Drain and rinse them.
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Sauté until vegetables are tender, about 10 minutes.
- Stir in the oregano, tomatoes, tomato sauce, salt, and bay leaf.
- Pour 4 cups of fresh water into the pot and bring to a boil. Add the soaked black beans and the calabaza, reduce the heat to low, and simmer covered for about 60 minutes, or until the beans are tender.
- Mash a few pieces of the softened squash against the side of the pot to naturally thicken the stew. Taste and adjust seasoning as needed.
- Stir in the chopped cilantro and simmer an additional 10-15 minutes to let the flavors meld together.
- Serve warm, garnished with fresh cilantro.
- Store any leftovers in airtight containers in the refrigerator.
FAQ
Is this Santo Domingo-Style Habichuelas Guisadas gluten-free?
Yes, this recipe is naturally gluten-free as it uses no gluten-containing ingredients.
Can I substitute epazote with another herb?
While epazote provides a distinct flavor, you can substitute it with dried oregano or thyme for a similar effect.
Can I substitute the pork with a vegetarian alternative?
Yes, use crumbled tofu, tempeh, or grilled portobello mushrooms for a vegetarian version. Adjust cooking time to ensure the substitute is fully heated.
How long can I store leftover Habichuelas Guisadas?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or microwave.
Why is this version healthier than the restaurant original?
This recipe uses whole-food ingredients, avoids preservatives, and reduces added sodium and unhealthy fats by using fresh herbs and natural seasonings.
What’s a common mistake to avoid when making this dish?
Overcooking the beans can make them mushy; check for doneness earlier and adjust liquid as needed. Underseasoning is another pitfall—taste and adjust spices before serving.
How did this recipe work for you?
What went wrong? (skip)
Thanks — your feedback helps us improve this recipe.
Reader photos
Made it? Share your photo — the community’s favorite appears in the banner above.