Dominican Beans Stew (Habichuelas Guisadas)

Dominican Beans Stew (Habichuelas Guisadas) is a hearty and delicious dish that is a beloved staple in Dominican cuisine. Known for its comforting, savory taste and versatility. It’s a slow-cooked dish featuring fresh herbs that creates a deeply flavorful and aromatic stew.

Slow-simmered, silky stewed beans are the backbone of many Caribbean kitchens, which are humble, nourishing, and rich with flavor. Whether you’re cooking for a weekday meal or recreating Sunday dinner at abuela’s house, this dish is guaranteed to bring comfort to the table.

It is considered an essential part of the main diet and is typically served with white rice in the national dish known as La Bandera Dominicana (The Dominican Flag). Named after the colors of the Dominican flag, this traditional dish is the typical Dominican lunch and is beloved across the island. It’s a symbol of the nation, culture, and identity.

These typical Dominican beans are commonly served over Dominican white rice, making it a cozy, budget-friendly, and satisfying dish that’s a daily favorite across many Caribbean households.

Whether paired with meat, like the Dominican braised chicken (pollo guisado) or Dominican beef stew (carne de res guisada), plantains, or enjoyed by its own, it’s a true comfort food that speaks to the heart.

Why You’ll Love It?

It’s plant-based, nourishing, and affordable, making it perfect for everyday meals or feeding a crowd. It’s traditional, flavorful, and passed down through generations.

• pure comfort in a bowl
• simple ingredients, big flavor
• versatile and customizable
• naturally vegan and budget-friendly
• meal prep magic
• a Dominican classic

Different Variations

There are many delicious regional and personal variations across DR, Puerto Rico, and beyond. Here are some of the most popular ways people customize it:

With Coconut Milk (Habichuelas con Coco) – a popular variation in Samaná, a coastal region of DR with strong Afro-Caribbean roots. Coconut milk is added during the simmering stage for a creamy, subtly sweet flavor.

With Pumpkin (calabaza) or sweet potato (batata) – gives the stew a touch of sweetness and a richer, velvety texture. Great for fall or when you want something extra hearty.

Puerto Rican Style – Includes sofrito. The flavor is bolder and often with a bit of sweetness from added sugar.

These variations reflect the creativity and adaptability of Caribbean cooking. Everyone has their own way of preparing Habichuelas Guisadas (Dominican beans), and each tells a story of place, heritage, and family tradition.

Ingredients

A basic mix of staple ingredients transforms these humble beans into something deeply delicious. Let’s see them:

• Dry or Canned Beans – I recommend dry beans, because they have a deeper taste if you have time to soak and cook them. Red, pink, or pinto beans allow work. I used pinto beans.
  • Tip: To save time, soak and cook the beans a day ahead. The next day, you just have to make the bean stew.
• Tomato paste – Adds depth and a bit of sweetness to the stew.
• Onion, garlic, and bell pepper – The holy trinity of Dominican cooking. Don’t skip them!
• Herbs – Cilantro (or parsley) and oregano (optional) bring bold Caribbean flavor.
• Seasoning – salt and pepper (which is optional)
• Sugar (optional) – just if it’s needed. Enhance the flavor by creating a balance between sweet and savory.

It may be simple, but they’re anything but boring. With a handful of pantry staples and a little love, you’ll have a nostalgia-inducing Caribbean classic.

Instructions for the Dominican Beans

It’s really easy to make this stew, just takes a few steps. Let’s make it together:

Soak and Cook the Beans. If you use dry beans (which I recommend), you have to soak the beans for at least 4 hours or best overnight. Cook the beans for at least 2 hours or until well softened.

Sauté the Base. Heat oil in a medium pot, or caldero, and add onion, bell pepper, and cilantro. Sauté until soft and fragrant.

Season and Simmer. Stir in tomato sauce, chicken bouillon cubes, salt, black pepper (optional), and oregano (optional). Add ½ a cup of water and cook for another 5 minutes.

Make the Garlic. Heat a small amount of oil in a small frying pan, then add the minced garlic. With a pinch of salt, fry until slightly golden and fragrant (not to burn). This takes about 2-3 minutes. Put the golden garlic into the base.

Add Beans and Liquids. Add the cooked beans and pour in water. Stir to combine.

Simmer Gently. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes more, or until the stew thickens. Stir occasionally.

Make the Thickening. In a small blender, take and put in the cooked onion, green bell pepper, and cilantro from the base. Also, add 3-4 tablespoons of cooked beans and a scoop of base liquid. (If there’s not much liquid, you can also add a scoop of water.)

Mix it with the blender until it’s smooth, then pour the mixture into the stew.

Finish and Serve. Taste and adjust seasoning. Garnish with chopped cilantro (or parsley). Serve hot over rice.

Common Questions

Can I use canned beans? Absolutely! One can (16oz) of red or pinto beans equals about 1.5 cups cooked. Rinse them well to remove excess salt and lower sodium intake.

How long do dry beans take to cook? After soaking overnight, cook them for about 1.5 to 2 hours, or until soft and tender. It will take 30 to 40 minutes with a pressure cooker.

How do I store and reheat leftovers? Let the beans cool, then refrigerate in an airtight container for up to 4 days. Or freeze for up to 3 months. Reheat gently on a stovetop, adding a splash of water or both if needed.

Can I make this in a slow cooker or Instant Pot? Yes! For a slow cooker, saute the base aromatics first, then combine everything and cook on low for 6-8 hours. In an Instant Pot, pressure cook soaked dry beans for about 30 minutes with natural release, then use the saute function to build the stew.

Can I add meat to the beans themselves? Yes. Some versions simmer smoked meats like longanize, chorizo directly in the pot for extra depth. Just be sure to balance the salt.