Puerto Rican Rice and Beans - Habichuelas Guisadas

An overhead photo of Puerto Rican stewed beans with plates, spoons and a bowl of rice.

Puerto Rican Rice and Beans - Habichuelas Guisadas

Stewed beans bursting with Latin flavors! Great as a side dish or make it a meal.

5 from 3 votes

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Course: Side Dish

Cuisine: Puerto Rican

Keyword: boricua food, latin food, rice and beans

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 396kcal

Author: Analida Braeger

Equipment

Ingredients

2 tbsp olive oil
1 onion chopped fine
3 cloves garlic minced
12 olives Spanish
8 oz tomato sauce
1 packet Sazón con culantro y achiote
1 tsp cumin ground
2 tbsp recaito
2 tbsp sofrito
31 oz pink beans 2 15.5 oz cans, drained and rinsed
1 tsp oregano dried
2 bay leaves
1 cube chicken bouillon
½ cup ham diced
½ cup potato diced
⅔ cup water
2 cups rice white, medium gain

Instructions

Heat Dutch oven or large soup pot on medium and add the olive oil, onion and garlic.
Saute on medium heat until the onion is translucent.
Add the diced ham and continue to saute for 3-4 minutes.
Add the tomato sauce, sazón, cumin, recaito, sofrito, beans, oregano, bay leaves, olives, chicken bouillon, potato, and water.
Raise the heat to medium-high and bring to a low boil.
Once it boils slightly lower the heat to simmer. Cover and cook for 15 minutes or until the potatoes are tender.
Add salt to taste.
Make the rice according to package instructions.

Notes

Variations:
Here are some easy variations you can try to suit your taste or particular diet.

Veterarain - Leave out the ham and swap chicken bouillon with vegetable bouillon.
Spicy - Add ½ tsp of cayenne pepper to the recipe or just add your favorite hot sauce when serving.
Puerto Rican Sofrito - Swap the store bought recaito with the homemade Puerto Rican sofrito. Use a food processor and blend together the following into a purée: 3 green bell peppers (cored and seeded), 3 Spanish onions, 10 cloves of garlic, 1 bunch of cilantro (about 1.5 cups chopped), 12 aji dulce or cubanelle peppers (cored and seeded) and 12 leaves of culantro (also known as recao). Once you blend all these together use 2 tablespoon in the recipe and freeze the rest in ice cube trays or pack thin and flat into freezer bags so you can break off portions as needed. In some places these ingredient may be hard to find so that is why I use store bought recaito in this recipe.

FAQs

Can I freeze habichuelas guisadas?

Yes, you can freeze this dish in airtight containers for 4-6 months.

Are habichuelas the same as frijoles?

The names for beans vary from place to place and the types that are most popular. In Puerto Rico most beans of any type are called habichuelas. In places like Mexico, Cuba, Colombia or Pamaná where I am from the term frijoles is used. Pinto beans are very popular in Mexico and black bean seem to be a favorite in Cuba etc.

Can I make this dish with kidney beans?

Yes, but the texture will not be the same. Kidney beans are larger and have a much thicker skin. The habichuelas rosadas or pink beans are small with a very thin and tender skin. Pinto beans would be a closer substitute.

Nutrition