In Dominican cuisine, habichuelas guisadas are saucy beans served alongside rice every day. Pumpkin, not flour or tomato paste, thickens the dish as it breaks down. The onion, pepper, garlic, and cilantro mixture known as sofrito is cooked in oil. Add the tomatoes at the end, because their acidity can toughen the bean skins if added too early.
Drain the soaking water and bring the beans to a boil in 1200 ml fresh water. Boil briskly for at least 10 minutes; do not reduce the heat. This step is especially important for red kidney beans and must not be shortened. Skim off the foam.
Reduce the heat and simmer for 35 minutes, until the beans can be mashed between your fingers.
Heat the olive oil in a separate pan. Add the finely chopped onion and pepper and cook for 6 minutes. Stir in the crushed garlic, thyme, and half of the chopped cilantro and cook for 1 minute more.
Pour the sofrito into the pot. Add the diced pumpkin and salt and cook for 8 minutes.
Add the tomato paste and boil for 10 more minutes. The pumpkin should break down and thicken the dish, and the sauce should coat the back of a spoon. Sprinkle with the remaining cilantro and serve.
Raw or undercooked red kidney beans contain high levels of toxins. Soak them overnight, discard the soaking water, and boil them briskly for at least 10 minutes. If using a slow cooker, boil them on the stove first; do not put them directly into the slow cooker on low.
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