A symphony of flavors and textures, Habichuelas Guisadas is a cherished Puerto Rican staple that pairs perfectly with rice. Whether served as a comforting side or a hearty main, these stewed beans offer a delightful culinary experience.
¼cupdiced country hamor bacon (omit if vegetarian)
¼cupPuerto Rican sofrito
1½tspsazón con achiote y culantro
¼cuptomato sauce
½tspdried oregano
2dried bay leaves
¼tspground cumin
2cupslow sodium chicken brothor vegetable broth
2cans pink beanshabichuelas rosadas, undrained, 15 oz. cans
⅓cupdiced potatopumpkin, and/or baby carrots
⅓cuppumpkinand/or baby carrots
8pimento-stuffed olives
2tbspchopped cilantrofor garnish
Adobo seasoningor salt to taste
Instructions
In a medium-sized saucepan, heat the 1 tbsp olive oil over medium heat. Add the ¼ cup diced country ham or bacon (if using) and sauté for 2-3 minutes, until it starts to caramelize.
Stir in the ¼ cup Puerto Rican sofrito and 1½ tsp sazón con achiote y culantro seasoning, and sauté for 2 minutes, until fragrant.
Mix in the ¼ cup tomato sauce, ½ tsp dried oregano, 2 dried bay leaves, and ¼ tsp ground cumin, and sauté for 1 minute.
Pour in the 2 cups low sodium chicken broth or vegetable stock, 2 cans pink beans (with their liquid), ⅓ cup diced potato, ⅓ cup pumpkin or carrot, 8 pimento-stuffed olives, and half the 2 tbsp chopped cilantro. Cover and bring the mixture to a boil.
Once boiling, reduce to a simmer and cook for 30-40 minutes, stirring occasionally, until the beans are tender, and the vegetables are cooked. The mixture should be creamy, not soupy.
Taste and season with Adobo seasoning or salt, as needed.
Serve over white or yellow rice, garnished with the remaining cilantro.
Notes
If using Adobo seasoning, be mindful of its salt content, and adjust the seasoning accordingly. Alternatively, you can season with salt and pepper to taste.
Feel free to customize the vegetables according to preference or seasonal availability.
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