Photo by Suellen Pineda, RDN, CDN

Chambre, Guiso de Habichuelas con Carne (Dominican Meat and Bean Stew)

Cuisine: Dominican
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4-6 servings

Dominican chambre stew combines meat, red beans, rice and auyama (squash) in a hearty and rich stew that is preferably accompanied by sliced avocado. Any other type of legume will do, although red beans and gandules (green pigeon peas) are most commonly used.

This dish is very affordable and has an impressive yield, making it a great option for feeding a large group!

It has been said that chambre is best eaten a day after it is made, because the flavors become more concentrated.


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  1. In a large pot, heat 2 tablespoons of the oil over medium-high heat. Cook the garlic, dried oregano for about a minute (avoid burning the garlic). Season with salt and pepper.
  2. Add the beans and cook about 3-4 minutes to combine flavors.
  3. Add the water (or vegetable broth if using) and bay leaf.
  4. Add the uncooked rice, onion halves, and culantro leaves. Stir constantly with a wooden spoon to avoid scorching. Let cook uncovered for about 10-15 minutes,
  5. Add the squash (at this time, rice is halfway cooked).
  6. While beans and rice are cooking, season the pork chops with salt and pepper and sear meat on both sides on a separate skillet with the remainder oil. Meat will turn golden brown,
  7. When the rice is cooked, add the meat. Let cook for an additional 5 minutes. Remove from heat.
  8. Add the sour orange juice for last. Serve with avocado slices. Enjoy!

Chef Notes

A variety of starchy vegetables such as plantain or yuca (cassava) can also be added.

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