Step 1

Soak the beans overnight.

Step 2

Remove the beans from the soaking water and boil in fresh water until they are very soft (may take up to an hour, or about 20 minutes in a pressure cooker.

Step 3

Separate the beans from the boiling water. Set both aside.

Step 4

In a pot heat the oil over medium heat. Add oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cook and stir for half a minute. Add the beans and simmer for two minutes.

Step 5

Pour in 4 cups of the water in which the beans boiled (complete with fresh water if necessary). Once it reaches a rolling boil, lightly mashed the beans with a potato masher to break them out of the skin and making creamier habichuelas. Cook until it reaches a creamy consistency.

Step 6

Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs. Season with salt to taste.

Step 7

Serve with the other components of La Bandera Dominicana.