Looking for a delicious and easy side dish to accompany your Caribbean-inspired meal? Look no further than this flavorful Habichuelas Guisadas recipe. Made with red beans, a variety of vegetables, and a savory mixture of spices, this stewed beans recipe is the perfect addition to any dinner table.
Red beans are the star of this dish, providing a rich and hearty base for the other ingredients. But don’t be afraid to mix it up – you can add cubed ham, squash, or yautia for an extra burst of flavor and texture. And if you’re a vegetarian or prefer to go meatless, simply omit the ham and add in some additional vegetables like carrots or celery.
To start, heat up some oil in a medium saucepan over medium-high heat. Add in onions, pimiento, green bell pepper, and garlic, stirring occasionally until the onions are soft and translucent. Then, stir in tomato sauce, recaito, oregano, sazón, and cumin, letting the mixture boil for about 2 more minutes.
Next, add in the drained beans and 3 cups of water, bringing the mixture to a boil before reducing the heat to medium-low. Let the beans simmer for about 10 minutes, stirring occasionally, until the mixture thickens. Finally, season with Adobo and stir in any additional ingredients like ham, squash, or yautia.
One of the best things about this Habichuelas Guisadas recipe is its versatility. You can serve it as a side dish alongside rice, plantains, or any other Caribbean-inspired entree. Or, you can serve it as a main dish by adding in more vegetables or even some cooked shrimp or chicken.
So why not add some Caribbean flair to your dinner table with this delicious and easy Habichuelas Guisadas recipe? Your taste buds (and dinner guests) will thank you!
Habichuelas Guisadas – Stewed Red Beans
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- 2 can red beans drained
- 1 cup cubed ham squash or yautia (optional)
- 1 cup onion finely chopped
- 4 oz pimientos drained and finely chopped
- ½ cup green bell pepper finely chopped
- 1 clove garlic minced
- ½ cup tomato sauce
- 1 tbsp recaito
- 1 tsp oregano
- 1 packet sazón GOYA® with Coriander and Annatto
- ¼ tsp ground cumin
- salt and pepper to taste
- Heat oil in medium saucepan over medium-high heat. Add onions, pimiento, green bell pepper and garlic. Cook, stirring occasionally, until onions are soft and translucent, 5-7 minutes.
- Stir in tomato sauce, Recaito, oregano, Sazón and cumin. Cook, stirring occasionally, until tomato mixture begins to boil, about 2 minutes more.
- Stir in beans and 3 cups water; bring bean mixture to boil. Reduce heat to medium low. Simmer, stirring occasionally, until bean mixture thickens, about 10 minutes. Season with Adobo. Stir in cooked ham, squash or yautia, if desired. Serve warm.
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