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5 from 3 votes

Puerto Rican Habichuelas Guisadas

Packed with flavor and super easy to make on any day of the week is this stewed beans recipe.
Prep Time6 minutes
Cook Time32 minutes
Total Time38 minutes
Course: Side Dish
Cuisine: Caribbean, Latin Inspired
Servings: 6
Calories: 125kcal
Author: Stephenie

Ingredients

  • 2 canned pink beans 15.5 ounce can
  • 2 tablespoons sofrito
  • 2 tablespoons tomato sauce
  • ½ cup ham or 1 ½ ounces
  • 1 ½ teaspoons sazón
  • 1 ½ teaspoons salt
  • 3 ½ cups water
  • ¼ cup recao
  • ½ pound kent pumpkin
  • ½ pound potatoes
  • 1 ½ teaspoons ham flavoring
  • 1 tablespoon oil

Instructions

  • Peel your potato and pumpkin. Roughly chop them into ½-inch thick pieces. Set aside.
  • In a large pot over high heat add your oil, ham and sauté for 1 minute. Next add your sofrito, and tomato sauce. Saute for 1 minute while stirring to avoid it from sticking at the bottom.
  • Add the beans, seasonings, recao, vegetables, and water. Stir and cover.
  • Cook for about 30 minutes on medium heat. Make sure to stir at least a couple of times. Serve immediately and enjoy.

Video

Notes

  • Dry beans- If you use dry beans soak overnight, rinse and cook for 30 minutes or until tender. Then follow the recipe. Use any bean you prefer.
  • Thicken- You can cook uncovered and more water will evaporate or you can add a couple of pieces more of potato and pumpkin.
  • Too thick- Add ¼ cup of water to water down the broth.
  • Store- Wait for the beans to cool, transfer to an airtight container and it will be good for 4 days in your fridge. You can also freeze this recipe.

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 148g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 1012mg | Potassium: 350mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3285IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 1mg
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