Habichuelas Guisadas (Dominican Bean Stew)

Ingredients:

400g dried beans, (pinto, cranberry, or red kidney beans
1 tbsp olive oil
1 tsp dried oregano, crumbled
1 red bell pepper, chopped
1 small red onion, cut into four quarters
2 garlic cloves, crushed
200g diced auyama (kabocha squash), (West Indies pumpkin)
250ml tomato sauce
leaves from 1 celery strick, chopped (optional)
4 sprigs thyme, (optional)
½ tsp fresh coriander, chopped
1 tsp salt, (or to taste)

Method:

If using dried beans, pick over, wash then place in a large bowl or pot then cover with plenty of water and set aside to soften over night. The following day, drain the beans, place in a pot and cover with plenty of fresh water. Bring to a boil and cook for about 60 minutes or until the beans are fully tender (alternately cook for 20 minutes in a pressure cooker).

Once the beans are tender, drain the beans, but reserve the cooking water.

Place a saucepan or caldero over medium-high heat. Once hot add the oil and use to fry the oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cooking, whilst stirring for 40 seconds. Add the beans, stir to combine, bring to a simmer and cook for 2 minutes.

Add 1l of the bean cooking water and once it reaches a rolling boil lightly mash the beans with a potato masher to break them out of the skin so you have a creamier habichuelas.

Reduce the temperature to medium heat and cook until the mixture reaches a creamy consistency. Season with salt to taste.

Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs.

Take off the heat, turn into a warmed bowl and serve.