Bean Stew Habichuelas Guisadas Recipes
BEAN STEW (HABICHUELAS GUISADAS)
Bet you've never had stew like this before! Beans, pumpkin, ham and savory seasonings make this distinctive stew a surefire winner.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 10 servings, about 1/2 cup each.
Number Of Ingredients 9
Steps:
- Heat oil in large saucepot on medium heat. Add ham; cook and stir 3 minutes.
- Add tomato sauce and sofrito sauce base; mix well. Cook 5 minutes. Add broth and pumpkin; mix well. Cover. Bring to boil. Stir in alcaparrado condiment and beans. Return to boil. Reduce heat to low. Season to taste with pepper.
- Simmer, uncovered, 15 minutes or until sauce is slightly thickened. Serve over hot cooked rice.
Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
HABICHUELAS GUISADAS
A perfect side dish for Carne Guisada. These are the Puerto Rican version of beans.
Provided by FIVEBRIGS
Categories Side Dish Beans and Peas
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 23.8 g, Cholesterol 1.7 mg, Fat 5.2 g, Fiber 8 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 580.1 mg, Sugar 0.9 g
DOMINICAN BEAN STEW / HABICHUELAS ROJAS GUISADAS
I think the only 2 ways Dominicans will make beans is either this way or mixed in rice. These are so good! We usually soak some white rice with this creamy side dish. A tasty way to add fiber to your diet. Serve with my Dominican Pollo Guisado (#261430), white rice, and sliced avocados. The chicken stock cube usually comes in a little yellow box with about 10 individually wrapped cubes. These can be found in the hispanic or international isle of your local supermarket, the brands are usually either Maggie or Knor.
Provided by Kitty Kat Cook
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Do-ahead tip: Buy a small bag of uncooked beans and put half of the bag in a large pot, fill with water almost to the top, simmer over medium-low heat for 3-4 hours or test for doneness (hold one between your fingers and squeeze, if it easily mashes without much pressure they're done.) Don't drain and you can keep them in a tightly sealed container for up to 2 days or you can freeze them for up to a month and thaw completely before using. These taste so much better than the canned ones but it's not going to hurt if you use those for a shortcut. If you are using canned beans it should be 2 cans.
- In a pot heat the oil. Add oregano, onion, garlic, tomato paste, peppers, salt and herbs. Stir and add two tablespoons of water. Add the beans and simmer. When the water has almost evaporated add the chicken stock, cilantro and two more tablespoons of water, stir.
- Add the remaining water mashing the beans over heat. Boil at medium heat until it reaches a creamy consistency. Remove cilantro before serving. Adjust salt to taste.
- Serve over white rice.
PUERTO RICAN STEWED BEANS ( HABICHUELAS GUISADAS)
Make and share this Puerto Rican Stewed Beans ( Habichuelas Guisadas) recipe from Food.com.
Provided by TheBostonBean
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add olive oil and add sofrito heat through for 1 minute.
- Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute.
- Add water.
- Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly.
- Serve with yellow or white rice.
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