Puerto Rican Habichuelas Guisadas (Stewed Beans)
Puerto Rican habichuelas guisadas are tender pink beans simmered with sofrito, tomato sauce, potatoes, olives, ham, and savory seasonings. Serve these flavorful stewed beans over white rice for a classic Puerto Rican side dish or easy meal.
Equipment
- 1 colander
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 teaspoon cumin ground
- 2 Tbsp. recaito
- 2 Tbsp. sofrito
- 31 oz pink beans 2 15.5 oz cans, drained and rinsed
- 1 teaspoon oregano dried
- 2 bay leaves
- 1 cube chicken bouillon
- ½ cup ham diced
- ½ cup potato diced
- ⅔ cup water
Instructions
- Heat Dutch oven or large soup pot on medium and add the olive oil, onion and garlic.
- Sauté 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.
- Serve over white rice.
Notes
Variations:
Here are some easy variations you can try to suit your taste or particular diet.
Here are some easy variations you can try to suit your taste or particular diet.
- Vegetarian - Leave out the ham and swap chicken bouillon with vegetable bouillon.
- Spicy - Add ½ teaspoon 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 tablespoons 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 ingredients may be hard to find, so that is why I use store-bought recaito in this recipe.
Can I freeze habichuelas guisadas?
Yes, you can freeze this dish in airtight containers for 4-6 months.
Are habichuelas the same as frijoles?
Habichuelas and frijoles are both Spanish words for beans, but which word is commonly used depends on the country or region. In Puerto Rico, habichuelas is the usual term, which is why these Puerto Rican stewed beans are called habichuelas guisadas.
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
Calories: 230kcalCarbohydrates: 31gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 413mgPotassium: 672mgFiber: 10gSugar: 2gVitamin A: 421IUVitamin C: 9mgCalcium: 55mgIron: 4mg
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