These beans are creamy and thick. They shouldn’t be watery, nor should they resemble refried Mexican beans.
Habichuelas Guisadas (GF Vegan Dominican Stewed Red Beans With Rice)
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cans red kindney beans, rinsed and drained
- 2 tbsp olive oil
- 6 cloves crushed garlic
- 2 tbsp tomato paste
- 2 cilantro sprigs
- 1 medium red onion, quartered
- 1 medium cubanelle pepper, sliced
- 1 veggie broth cube
- 1-1/2 tbsp adobo seasoning
- to taste salt, pepper
- for serving white rice
Directions
1. You can use dried beans too to be more authentic, then place them in water for overnight the day before. I like to make everything easy and quick, and I used canned beans so I wouldn’t have to cook them for hours.
2. Prepare your rice according to package instructions.
3. Using a large skillet, heat olive oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper and sauté about 10 minutes, stirring. Add quarter of the beans along with a little water and the veggie broth. Bring it to a boil, then purée it with a hand blender. Add adobo seasoning and salt (about 1 teaspoon), or to taste. Then add the rest of the beans and let it simmer, stirring often.
4. Serve warm, over rice.
Also by Imola: Heirloom GF Vegan Hungarian Thread Noodle Soup
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Photo: Imola Toth
