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.
Dominican Beans Stew (Habichuelas Guisadas)
Equipment
- medium-sized caldero or dutch oven
- small Frying Pan
Ingredients
- 3 tbsp vegetable oil
- ½ red onion diced
- ½ green bell pepper
- 10 sprigs of cilantro or parsley
- 2 tbsp tomate paste
- 1 tsp oregano (optional)
- 2 chicken bouillon cubes
- 4 garlic cloves minced
- 1 tbsp vegetable oil
- pinch of salt
- pinch of black pepper (optional)
- 16 oz lb pinto beans or kidney beans (454 g)
- 1 cup bean broth and rest water
- 1 tsp sugar (optional, but recommended with the dry beans)
Instructions
Cook the Beans (if using dry beans, which is recommended)
- Soak the beans overnight or for at least 2 hours. Drain and rinse before cooking.
- Add soaked beans to a large pot. Cover with fresh water (about two inches above beans). Add a garlic and a small onion.
- Bring to a boil, then reduce the heat to low and simmer 1½ hours, or until beans are tender. Skim foam if needed during cooking.
- Add salt when they are fully cooked, because adding it early can make the beans tough.
Cook the Bean Stew
- In a medium-sized caldero or Dutch oven, heat the oil over medium heat. Add diced onion, diced bell pepper, and cilantro (or parsley). Saute for 5 minutes until soft and fragrant.3 tbsp vegetable oil, ½ red onion, ½ green bell pepper, 10 sprigs of cilantro
- Add tomato paste and stir. Put the chicken bouillon cubes, black pepper and oregano into the pot and a ½ a cup of water. Stir and simmer for 5 minutes.2 tbsp tomate paste, 2 chicken bouillon cubes, pinch of black pepper, 1 tsp oregano
- Meanwhile, 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.4 garlic cloves, 1 tbsp vegetable oil, pinch of salt
- Put the golden garlic into the base.
- Add the cooked beans and pour in the water (or bean broth). Stir to combine.16 oz lb pinto beans, 1 cup bean broth
- 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 our stew.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes more, or until the stew thickens. Stir occasionally.
- Taste and adjust seasoning. Serve hot over white rice with a side of avocado or fried plantains. Add sugar to enhance the flavor by creating a balance between sweet and savory.1 tsp sugar
Notes
- Dry Beans vs. Canned – Using dry beans adds a deeper, homemade flavor and is also more economical. Just be sure to soak them ahead and cook them. Canned beans work great for faster preparation. Rinse well to reduce excess sodium.
- Save the Bean Broth – When using dry beans, the cooking liquid (bean broth) is packed with flavor. Use it instead of water.
- Season at the End – Always salt beans at the end after they’re cooked to prevent tough skin. Taste the stew at the end and adjust the seasoning.
- Storage: Leftovers keep well in the fridge for 3-4 days, and they freeze beautifully. Ideal for batch cooking.
Anonymous
Nicole
This was so good! I’ve made stewed beans in the past, but I’ve never made them with such a zippy recipe. Love it!
Anonymous
Anonymous
Andrea
This stew was easy to make, full of flavor, and made a nice, comforting dinner with rice on the side.
Anonymous
Paula
These Dominican beans were new to me, but I am now a HUGE fan! They were incredibly flavorful, and I loved every bite.
Catalina
I served this with white rice and avocado slices, and it was a full meal! The flavors were deep and well-balanced!
Sue
Very filling and delicious. The whole family loved it.
Molly Kumar
This is literally comfort in a bowl and the flavors sounds so yumm. I love the idea of adding chicken bouillon to beans for so much more flavors. Gonna try soon.
Jaleah
This bean stew was so flavorful!! Absolutely loved this recipe.
Anonymous
Elizabeth
LOVE habichuelas! This recipe is amazing – taste is phenomenal and easy to follow. One of the best I’ve found for this dish.
Anonymous
Anonymous
Maria
This looks really good. I think I’m actually going to make mine with a mix of pinto and kidney beans.
Beth
This is really good! The texture reminds me of the stewed beans my grandmother used to make, and I love the flavor of the pepper in there.
Anonymous
Alberto