Sancocho de Habichuelas Rojas
A hearty and flavorful stew made with red kidney beans, a variety of meats, and root vegetables. This comforting dish is a staple in Dominican households, often prepared for family gatherings and special occasions.
🧂 Ingredients
- 1 lb Red kidney beans(dried, soaked overnight)
- 1 lb Smoked pork chops(cut into pieces)
- 1 lb Smoked pork ribs(cut into pieces)
- 1 lb Chicken thighs(boneless, cut into chunks)
- 1 lb Longaniza(sliced)
- 3 large Onion(chopped)
- 1 large Cubanelle pepper(chopped)
- 1 medium Red bell pepper(chopped)
- 1 head Garlic(peeled and minced)
- 0.5 medium Auyama (pumpkin/squash)(peeled and cubed)
- 1 medium White yautia(peeled and cubed)
- 1 medium Yellow yautia(peeled and cubed)
- 1 large Sweet potato(peeled and cubed)
- 2 medium Green plantain(peeled and sliced)
- 1 bunch Cilantro(chopped)
- 2 tbsp Oregano(dried)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 2 liters Chicken or vegetable broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Drain the soaked red kidney beans. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the smoked pork chops, ribs, and chicken thighs. Brown the meats on all sides.
- 2
Add the chopped onions, bell peppers, and minced garlic to the pot. Sauté for about 5 minutes until softened.
- 3
Stir in the dried oregano and tomato paste. Cook for another minute until fragrant.
- 4
Add the drained red kidney beans, auyama, yautia, sweet potato, and green plantains to the pot. Pour in the broth and enough water to cover everything by about an inch.
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the beans and vegetables are tender. Stir occasionally to prevent sticking.
- 6
Add the sliced longaniza and chopped cilantro. Continue to simmer for another 20-30 minutes, or until the longaniza is cooked through and the flavors have melded.
- 7
Season with salt and pepper to taste. If the stew is too thick, add a little more broth or water. If it's too thin, simmer uncovered for a bit longer.
- 8
Serve hot, traditionally accompanied by white rice and sliced avocado.
💡 Pro Tips
- ✓Soaking the beans overnight is crucial for reducing cooking time and improving digestibility.
- ✓For a smoother consistency, you can blend a portion of the stew before serving.
- ✓This sancocho can be made ahead of time and reheated, as the flavors often deepen overnight.
- ✓Feel free to adjust the types and amounts of meat based on your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding other root vegetables like cassava (yuca) or malanga.
- For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper.