Abichuela Dominicana

This bean dish is one of the dishes that makes up ‘La Bandera’, translated to the flag or staple meal in the Dominican.



In a Medium Pujols Kitchen Caldero, heat the oil, bacon, and bouillon cube for about 5 minutes.


Add the onion, garlic, bell pepper, calavasa, tomato paste, and water. Let all the ingredients cook for about 10 minutes.


Add the can of beans, and turn fire to low and simmer for another 10 minutes.




1 tablespoon of olive oil


2 slices of bacon


1 large bouillon cube

(or 2 small cubes)


¼ cup of onion, chopped


2 cloves of garlic, minced


¼ cup of green bell pepper, chopped


¼ cup of calavasa, chopped into small chunks*


1 tablespoon of tomato paste


¼ cup of fresh cilantro, chopped


1 cup of water


1 (15 ounce) can of Dominican red beans


*Calavasa is also known as West Indian pumpkin. If this is not available, any kind of squash will do.

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