Dominican-Style Beans with Calabaza (Pumpkin or Squash)
Warm, hearty, and full of flavor — this comforting Dominican-style beans with calabaza recipe (also known as habichuelas con calabaza) is a classic Caribbean dish that’s both nutritious and satisfying. Made with creamy beans, tender pumpkin or squash, and a rich homemade sofrito base, it’s the ultimate comfort food served over white rice with a side of roasted pernil or avocado.
Watch the video version of this recipe:
🥣 Ingredients
For the Beans
1 lb of dried beans — I love using Cranberry (Roman) or Pinto beans, but this recipe works well with many types.
¼ slice of calabaza squash, peeled, seeds removed, and cut into 1–2 inch chunks (you can also use Seminole pumpkin or butternut squash)
4 tablespoons olive oil
3 tablespoons tomato paste
3 tablespoons powdered chicken bouillon (plus more to taste)
Water, for soaking and cooking
For the Sofrito (about 1 cup total)
You can use store-bought sofrito, but I highly recommend making it fresh — it’s easy and the flavor is unbeatable.
1 onion, peeled and quartered
1 red or green sweet bell pepper, seeds removed
2–3 Roma tomatoes, halved (any tomato works, but I prefer low-water varieties)
1 cup fresh garlic cloves, peeled
A handful of cilantro or culantro or epazote
To make the sofrito:
Add all ingredients to a blender and blend until smooth. I often double or triple this recipe and freeze extra portions in ice cube trays for later use.
For Serving
Diced avocado for garnish
Cooked white rice
Optional: Mojo Roasted Pernil (Caribbean-style pulled pork) — find my recipe here!
🍳 Directions
1. Soak the Beans
You can soak the beans overnight or use the quick soak method.
Overnight method: Place the beans in a large bowl or pot, cover with water, and soak overnight.
Quick soak: Bring a large pot of water to a boil, add the dried beans, cover, and remove from heat. Let soak for at least 2 hours.
After soaking, drain the beans, discard the soaking liquid, and rinse them well under clean water. Set aside.
2. Make the Sofrito
While the beans soak, prepare the sofrito.
Add garlic, tomatoes, onions, and bell peppers to a blender. Blend until smooth, then add cilantro or culantro and blend again. Set aside 1 cup for this recipe and store the rest in the freezer for future meals.
3. Prepare the Calabaza (Pumpkin or Squash)
Peel the squash, scoop out the seeds, and cut into 1–2 inch pieces. If you’re using a whole calabaza or pumpkin, slice it into long strips to make removing the skin easier. Set aside until ready to cook.
4. Cook the Beans
In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the sofrito and cook for about 5 minutes, stirring constantly. Stir in the tomato paste.
Add the soaked beans and enough water to cover them by at least 2 inches. Stir well, cover the pot, and lower the heat to a gentle simmer. Cook for 1–2 hours, stirring occasionally and adding more water as needed, until the beans are soft and tender.
5. Add Flavor and Calabaza
Once the beans are tender, stir in the chicken bouillon and diced calabaza. Add more water if needed to keep everything submerged. Simmer on low until the squash is fork-tender.
Taste and adjust the seasoning — I usually add another tablespoon of bouillon or a pinch of salt at this stage for extra flavor.
6. Serve and Enjoy
Serve your beans with calabaza over fluffy white rice, topped with diced avocado, and alongside juicy Mojo Roasted Pernil for a complete meal.
This dish is rich, flavorful, and perfect for cozy dinners — especially during the fall or winter months.
💚 Tips for Success
Soak your beans: It reduces cooking time and helps them cook evenly.
Use fresh sofrito: It’s the key to that authentic Caribbean flavor.
Don’t rush the simmer: The longer the beans cook, the creamier the texture.
Freeze leftovers: This recipe freezes beautifully — the flavor gets even better over time.
✨ Final Thoughts
If you make this recipe, let me know in the comments how it turned out and what you served it with!
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