Dominican Habichuelas Guisadas (Stewed Red Beans) with Pumpkin and Rice
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Ingredients
- 800 g tinned red kidney beans
- 200 g pumpkin, peeled and cubed
- 2 tbsp sofrito (shop-bought)
- 200 g chopped tomatoes
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 20.4 g
- Carbohydrate
- 93.5 g
- of which sugars
- 5.4 g
- Fat
- 2.6 g
- of which saturates
- 0.6 g
- Fibre
- 14.3 g
- Salt
- 1.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sofrito in a little oil for 2 minutes until fragrant.
- 2
Add the chopped tomatoes and the pumpkin, and simmer for 12 minutes until the pumpkin starts to soften.
- 3
Stir in the kidney beans with a splash of their liquid and simmer for 8 minutes, mashing the pumpkin roughly into the sauce to thicken it.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the stewed beans over the rice.
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