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Dominican Beans (Habichuelas Guisadas)

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These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.

Dominican Beans (Habichuelas Guisadas)

Dominican beans- Habichuelas Guisadas Dominicanas are really delicious whether you're making them from scratch or making them the easy and quick way. Dominican red beans are also a must whenever you're having rice and meat.
Cook Time1 hr 15 mins
Soak8 hrs
Total Time9 hrs 15 mins
Course: Dinner, Side Dish
Cuisine: Dominican, Latin
Keyword: Dominican Beans, habichuelas rojas, instant pot beans, Legumes, pressure cooker red beans, red beans
Servings: 12
Calories: 158kcal

Ingredients

  • 1 lb. Dried red kidney beans
  • 2 tbsp. Olive oil
  • 6 Cloves crushed garlic
  • 1 tbsp. Tomato paste
  • ¼ Bunch cilantro sprigs
  • 1 Red onion, cut into 8 pieces
  • 1 Cubanelle pepper, cut in 4 pieces
  • 2 Chicken bouillon cubes, Preferably Maggi (or veggie for vegetarian)
  • tsp. 1 1/2 teaspoons adobo seasoning
  • kosher salt, or to taste
  • white rice, for serving (not counted in macros)

Instructions

  • Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).
  • Soak overnight, but don’t drain.
  • Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
  • While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
  • Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
  • Add adobo seasoning and salt (about 1 teaspoon), or to taste. 
  • Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
  • Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
  • Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.

Notes

Serving: 3/4 cup, Calories: 158kcal
 
  • To cook on the stove, use a large pot to soak the beans overnight. Cook them in the same water, covered on low. Once they come to a boil. Cook until the beans are tender, at least 1 hour then follow the rest of the directions. Since there is some evaporation in a pot compared to a pressure cooker, you may have to add a little more water. Follow the other steps as directed steps 4 to 9.

Nutrition Facts

1 servings per container

Serving Size96g


  • Amount Per ServingCalories158
  • % Daily Value *
  • Total Fat 2.5g 4%
    • Saturated Fat 0.5g 3%
  • Sodium 617.5mg 26%
  • Total Carbohydrate 25.5g 9%
    • Dietary Fiber 5.5g 22%
    • Sugars 1.5g
  • Protein 8.5g 17%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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