Habichuelas negras hold a special place in my heart. Whenever I’m feeling like spicing things up from classic Dominican habichuelas guisadas, I opt for black beans instead.
Growing up in a household where Dominican flavors were a daily thing, a warm caldero of black beans was always something to look forward to! The simplicity of habichuelas negras easily made it a go to in recipes like this one and moro de habichuelas negras.
If you prefer using dry beans then plan ahead
If you’re going to use dry beans, soak ½ cup of beans overnight in water to soften them and then boil them for about an hour until they become tender. This is a 5 step recipe that’s ready in just 40 minutes because we’re using canned beans (same time and steps when using pre-cooked beans)!
Recommended for this recipe
Caldero Pot
The caldero heats things up evenly and adds layers of flavor as you go. It’s a must have for Caribbean cooking.
Step by step instructions
- In a pot, combine oil, onion, bell peppers, garlic, tomato paste, sofrito, sazon, adobo, oregano, and cilantro.
- Cook until mixture turns into a paste and cilantro is softening.
- Add can of beans and water. Mix until well combined.
- Bring to a boil then cover with lid and cook on low for 20 minutes.
- Remove the cooked bell peppers and onion and blend until smooth. Add back to the pot and cook for 10 minutes, or until the sauce thickens. Squeeze in lime juice and garnish with cilantro and serve.
How to thicken the Dominican black beans
You thicken the habichuelas by removing the cooked bell peppers and onion and blending them until smooth, then adding them back to the pot. You can also thicken the Dominican beans by mashing or blend some of the beans along with their juice, or even add a couple of plantain slices to the beans as it cooks.
Dominican Black Beans (Habichuelas Negras)
Ingredients
Instructions
- In a pot, combine oil, onion, green and red bell pepper, garlic, tomato paste, sofrito, sazon, adobo, oregano, and cilantro.
- Cook until mixture turns into a paste and cilantro is softening.
- Add can of beans and water and mix until well combined.
- Bring to a boil then cover with lid and cook on low for 20 minutes.
- Remove the cooked bell peppers and onion and blend until smooth. Add back to the pot and cook for 10 minutes, or until the sauce thickens. Squeeze in lime juice and garnish with cilantro and serve. Buen provecho!
3 Responses
These look great! 🙂 I think they would be great for burrito bowls 🙂
Thank you!!! Yes I agree????
I always use dried beans, they taste so much better. What would you do differently if you used dried beans