Puerto Rican Beans (Habichuelas Guisadas)
Puerto Rican beans or habichuelas guisadas are stewed beans cooked in a savory broth made with sofrito and tomato sauce. They are the perfect compliment to white rice and are enjoyed in all parts of Latin America and the Caribbean.
Ingredients
- 1 lata beans, drained & rinsed 15.5 oz can
- 1/4 taza sofrito
- 1/4 taza salsa de tomate
- 1 1/2 tazas water
- 1/2 tbsp chicken bouillon sub vegetable bouillon, for vegan
- 1 tsp adobo
- 1 tsp sazon
- 1/4 tsp cebolla en polvo
- 1/4 tsp ajo en polvo
- 1/4 tsp cumin
- 1/8 tsp ground oregano
- 1/2 onion opcional
- 1 tbsp pimento stuffed olives opcional
- 1/8 tsp sugar opcional
- 1/4 tsp vinegar opcional
- 1/2 potato or calabaza, diced opcional
- cilantro sprigs opcional
- diced ham opcional
Instructions
- Add sofrito to a pot over medium high heat. Cook until fragrant, about 2 minutes. If using diced ham, add it now with a light drizzle of olive oil and cook with the sofrito.
- Add tomato sauce, beans, olives, water, chicken bouillon, seasonings and stir to combine.
- Add onion, potatoes or calabaza, cilantro (if using) and bring to a boil.
- Cover the pot and reduce heat to low. Simmer for about 20 minutes or until beans are tender and the broth has thickened.
- Once beans are cooked, remove onion and cilantro sprigs. Serve and enjoy!
- TIP: if your bean broth is too thin, take a small scoop of beans and mash them in a bowl. Add the bean paste to the broth and stir until well combined. This will thicken the broth nicely.
Video
Notes
Tips:
- If your bean broth is too thin, take a small scoop of beans from the pot and mash them in a bowl. Add the bean paste to the broth and stir until well combined. This will thicken the broth nicely.
- If your bean broth is too thick, add a splash of water and stir until well combined. Adjust seasoning, if necessary.
- If your beans are too salty, add water. If this thins out the broth too much follow step 1.
- If your beans are too bland, add adobo and/or other seasonings as necessary. Adding seasoning little by little is key! Fixing bland beans is easier than fixing salty beans.