Habichuelas Guisadas

Habichuelas Guisadas are the stewed beans that form one-third of the sacred Dominican trinity of La Bandera. Red kidney beans are simmered slowly in a thick, creamy sauce made from a base of sofrito — onions, garlic, peppers, tomato sauce, and cilantro — until the liquid reduces to a velvety, almost gravy-like consistency that clings beautifully to white rice.

The art of making great habichuelas lies in achieving the right thickness. Dominican cooks often blend a portion of the cooked beans and stir them back into the pot to create the signature creamy texture without adding flour or other thickeners. A small amount of sugar is sometimes added to balance the acidity of the tomatoes, and pumpkin or squash is a traditional addition in some regions.

While red beans are the most common, Dominican cooks also prepare habichuelas negras (black beans), habichuelas pintas (pinto beans), and habichuelas blancas (white beans), each with slightly different seasoning profiles. But it is the red bean version that reigns supreme as the daily staple.