If you like easy yet tasty meat-free beans then, you might think this Puerto Rican recipe for Stewed Beans is the most delicious beans to cook up. It’s a hearty stew of red beans, simmered in tomatoes, onions, garlic, bell pepper spices and chunks of potatoes until all the flavors fuse together beautifully.
Habichuelas Guisadas (Puerto Rican Stewed Beans)
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- 1 tablespoon olive oil
- ¼ cup diced country ham or bacon omit if vegetarian
- ¼ cup Puerto Rican sofrito
- ¼ cup tomato sauce
- 1½ tsp sazón con achiote y culantro
- ¼ teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 dried bay leaves
- 2 cups low sodium chicken broth or vegetable broth
- 2 cans pink beans habichuelas rosadas, undrained 15 oz. cans
- ⅓ cup diced potato pumpkin and/or baby carrots
- 8 pimento-stuffed olives
- 2 tbsp cilantro chopped for garnish
- Adobo seasoning or salt to taste
- In a medium-sized saucepan, heat the olive oil over medium heat. Add the chopped ham and saute for 2-3 minutes, until it starts to caramelize.
- Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
- Add the tomato sauce, oregano, bay leaves, and cumin. Saute for 1 minute.
- Add the chicken stock, beans (with their liquid), chopped potato, pumpkin or carrot, olives, and chopped cilantro. Cover and bring the mixture to a boil.
- Once the mixture comes to a boil, reduce to a simmer and cook for 30-40 minutes, stirring occasionally. Allow the flavors to meld, the beans to become really tender, and the pumpkin/carrots to cook. The mixture should be very creamy and not soupy.
- Check for seasoning, and add Adobo or salt if needed.
- Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.
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