Habichuelas Guisadas is a traditional Puerto Rican dish that plays a crucial role in the island's culinary landscape. These stewed beans, often made with small pinto, pink, red, or red kidney beans, are simmered in a savory blend of Sofrito, spices, and sometimes meat, creating a rich and flavorful base.
Habichuelas Guisadas is a cornerstone of the Puerto Rican gastronomic trinity. It complements rice and a variety of meats, or as we say in Puerto Rico, "mesturas," to form a well-balanced and hearty meal. The meticulous preparation of the beans, combined with the aromatic sofrito, contributes to the vibrant and robust taste that characterizes Habichuelas Guisadas.
Are you planning on making beans this evening? Here are a few other dishes that would pair greatly with this tasty side dish: Arroz Blanco (White Rice) is the Batman to this Robin. The combination of rice and beans creates a complete protein, making it a global staple in many countries. Chuletas (Pan-seared Pork Chops): Crispy on the outside and tender on the inside, these pork chops will have you asking for seconds. Puerto Rican-Inspired Roasted Chicken Thighs are a healthier option than pan-frying, yet they are full of flavor and crunch. Or Instant Pot Pernil, juicy and tender pork roasted in an Instant Pot. Set it and forget it; with this recipe, you do not have to wait four to six hours for dinner.
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Why this recipe works
- Nutrient-Rich: Stewed beans are an excellent plant-based protein, fiber, and essential nutrient source. Incorporating this recipe into your repertoire provides a nutritious and satisfying option, especially for those seeking balanced, health-conscious meals.
- Versatility in Pairing: Beans are versatile components in various dishes. Stewed beans ' adaptability makes them a valuable recipe, whether enjoyed as a standalone dish with rice or used as a filling for tacos, burritos, or bowls. They allow you to create diverse and flavorful meals with a single foundational dish.
- Budget-Friendly: Beans are often cost-effective. And readily available, making stewed beans an economical choice. This recipe allows you to create a substantial and tasty meal without breaking the bank, making it a valuable addition to your collection of budget-friendly recipes. For even a cheaper option, try rehydrating dried beans.
- Meal Prep: Beans can be prepared in larger quantities and stored for future use. This makes them an ideal candidate for meal prepping, saving you time on busy days. Having a batch of stewed beans ready to go, provides a convenient and quick foundation for various meals throughout the week.
Ingredient Notes
- Beans: This recipe works well with canned beans or rehydrated beans. It also works well with any bean, red, pink, pinto, black, or white, including pigeon peas, lentils, or garbanzo. Keep in mind the size of the legume will determine the cooking time.
- Sofrito: Sofrito is the key to delicious beans. The mixture of herbs and aromatic vegetables gives beans and sauces a distinguishable taste that will transport you to the Caribbean. Add a little garlic paste to increase flavor and depth.
- Spices: A dash of Cumin goes a long way in this recipe. It adds a floral bouquet and depth of flavor to the dish. Paprika adds color and a hint of smokiness. Oregano also adds a slight spice and "pep" to this dish.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Black Beans: Black Beans or Frijoles Negros are a versatile alternative with a slightly different taste and texture
- Pinto Beans: Pinto Beans have a creamy texture and a mild, earthy flavor.
- Cannellini or Navy Beans: Cannellini beans can be a good substitute for a milder flavor and a creamier texture. They are often used in Italian cuisine, but they can complement the flavors of Puerto Rican cooking.
- Spicy: Add a few pieces of jalapeño or chipotle stewed in adobo for a Mexican-inspired pot.
- Ham or Sausage: This is a vegan alternative to making beans. I am not vegan, but when I cook for a crowd, I do not want to leave anyone behind, so I cook with vegans in mind. Traditionally, the recipe calls for cooking ham or sausage (summer sausage, chorizo, or bacon). The meat adds a tremendous amount of flavor to the final product. If using, sear or crisp it before adding the other ingredients.
Remember, the key is to consider your dish's desired flavor and texture. Feel free to experiment with different beans to find your preferred combination. Additionally, adjusting the cooking time may be necessary, as different beans have varying cooking times.
How to make Puerto Rican Stewed Beans
Here are the step-by-step instructions to make Habichuelas Guisadas
This recipe can be done with canned beans or after rehydrating dried beans. Optional to use bacon, summer sausage, or cooking ham, before sauteeing the onions.
- Warm a sauce pot and add 1 to 2 tablespoons of olive oil. Once the oil is hot, saute the onions until they soften. Add garlic or garlic paste.
- Cook the onions and garlic until soft. Add sofrito and tomato paste. Cook until all ingredients are aromatic and tender.
- Add rehydrated or canned beans to the pot. Mix to incorporate the flavors of the sofrito, onions, garlic, and tomato paste.
- Add tomato sauce and broth, adjusting for consistency. Use more broth for a lighter, brothy finish or extra tomato sauce for a richer, tomato-forward flavor. Lower the heat to simmer, cover, and cook for 30 to 45 minutes until beans are tender to the tooth.
Expert Tips
- Rehydrate Beans: The beauty of learning to rehydrate your beans or legumes is that you control what flavors go into the final product. Rehydrated beans also have a fresher flavor. Remember that once you decide to stew them after rehydration, the beans must be cooked for another 30 to 60 minutes. Keep this in mind so that your beans are not too mushy.
- Canned Beans: In my experience, canned beans are an already cooked product. However, we are imparting our flavor. So I purchase the beans in water rather than the ones in sauce, and I rinse the beans before "cooking." I want the beans to have as much of my flavor as possible.
- Thickeners: I did not include thickeners in this recipe because I am offering the most basic form of making these beans. However, calabaza and potato are traditionally used together or independently to thicken beans.
Recipe FAQs
Beans can be stored in an airtight container for one to two weeks. However, they may be frozen in a freezer-safe container for up to six months. Consider portioning the beans into cups for ease of use with different recipes, like Arroz con Habichuelas.
It is customary in the Puerto Rican kitchen to use calabaza (pumpkin), potatoes, plantains, and other root vegetables. Any of these could be used as a thickener for the beans, but remember to cook them thoroughly so they can thicken the beans.
Sofrito. Whether you make your own or buy it at the store, sofrito is the number one ingredient that will give the most flavor to your beans. It includes onion, garlic, cilantro, cilantro, cumin, oregano, sweet chilis, bell pepper, salt, and pepper. You can add even more flavor by browning some cooking ham, summer sausage, or bacon.
More Puerto Rican-Inspired Recipes
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📖 Recipe
Stewed Red Beans
Equipment
- saucepan with lid
Ingredients
- 1 tablespoon of olive oil
- 1 small onion peeled and diced
- 1 clove garlic peeled and minced
- 2 tablespoon of sofrito
- 1 tablespoon tomato paste
- 2 bay leaf
- 1½ cups rehydrated beans or one can desired beans
- 1 cup broth use as needed.
- 1 can tomato sauce use as needed
- salt and pepper to taste
Instructions
- Warm a sauce pot and add 1 to 2 tablespoons of olive oil. Once the oil is hot, saute the onions until they soften. Add garlic.
- Cook the onions and garlic until soft. Add sofrito and tomato paste. Cook until all ingredients are aromatic and tender.
- Add rehydrated or canned beans to the pot. Mix to incorporate the flavors of the sofrito, onions, garlic, and tomato paste.
- Add tomato sauce and broth, adjusting for consistency. Use more broth for a lighter, brothy finish or extra tomato sauce for a richer, tomato-forward flavor. Lower the heat to simmer, cover, and cook for 30 to 45 minutes until beans are tender to the tooth.
Notes
- Rehydrate Beans: The beauty of learning to rehydrate your beans or legumes is that you control what flavors go into the final product. Rehydrated beans also have a fresher flavor. Remember that once you decide to stew them after rehydration, the beans must be cooked for another 30 to 60 minutes. Keep this in mind so that your beans are not too mushy.
- Canned Beans: In my experience, canned beans are an already cooked product. However, we are imparting our flavor. So I purchase the beans in water rather than the ones in sauce, and I rinse the beans before "cooking." I want the beans to have as much of my flavor as possible.
- Thickeners: I did not include thickeners in this recipe because I am offering the most basic form of making these beans. However, calabaza and potato are traditionally used together or independently to thicken beans.