Savory Dominican Habichuelas Guisadas with Rice

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

A hearty Dominican-style stewed red beans richly flavored with sofrito and spices, served over fluffy white rice. This Dominican-inspired rice and grain recipe (vegetarian option), ready in about 120 minutes, pairs red kidney beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried or 2 cups cooked red kidney beans
• 4 cups water
• 3 tbsp olive oil
• 1/2 cup sofrito
• 2 tbsp tomato paste
• 1 medium, diced onion
• 1 small, diced green bell pepper
• 4 cloves, minced garlic cloves
• 1 tsp dried oregano
• 1/2 tsp cumin powder
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 cups cooked white rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: If using dried kidney beans, soak 1 cup overnight and rinse well. In a large pot, cover soaked beans with 4 cups water and bring to a boil. Reduce heat and simmer for 1 to 1.5 hours until tender, adding water as needed.
2. Step 2: Heat 3 tablespoons olive oil in a separate large skillet over medium heat. Add 1 diced medium onion, 1 small diced green bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1/2 cup sofrito, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1/2 teaspoon cumin powder, and 1 bay leaf. Cook for 3 minutes until the mixture darkens and the tomato paste caramelizes slightly.
4. Step 4: Add the cooked beans with cooking liquid to the skillet. Simmer uncovered for 15 minutes until the sauce thickens and flavors meld. Season with salt and black pepper to taste.
5. Step 5: Serve the habichuelas guisadas hot over 2 cups cooked white rice.