Dominican Beans Recipe - Habichuelas Dominicana Paso a Paso

Soak the beans overnight or for a couple of hours to help them cook faster.

Rinse the soaked beans and remove the soaking water.

Add the beans to a saucepan with fresh water and a piece of garlic (optional).

Cook the beans over medium-high heat for 30 to 45 minutes or until they soften, adding water as needed to keep them tender.

Once the beans are almost tender, add cubanelle pepper, cilantro, and kombucha squash. (Onions are optional but recommended).

Cook until the squash softens.

In a skillet, heat oil and sauté minced garlic for about 30 seconds.

Add chicken bouillon and tomato paste to the skillet, mixing until dissolved, then set aside.

Mash the softened squash in a bowl with a fork and return it to the pot with the beans.

Add the tomato paste mixture to the pot and mix until there are no lumps.

Add white distilled vinegar and mix well, then cook for about 10 minutes until thickened and flavors develop.

Taste the beans and adjust seasoning with salt or adobo as desired.

Equipment Needed

Spice Level:

Dietary