Puerto Rican Beans Habichuelas Guisadas Recipes

PUERTO RICAN BEANS (HABICHUELAS GUISADAS)

Puerto Rican Beans (Habichuelas Guisadas) image

These beans are so good. I've been experimenting with them for a long time and finally got them to taste like I remember growing up. *Note: You can use red kidney beans or pink beans if you don't like the roman beans. Additional Note: This is not a weeknight after work dish. It's time consuming but worth it. Tastes much better than canned beans.

Provided by Joanne

Categories Grains

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 (16 ounce) bag goya roman beans
1 cup cubed calabaza squash (optional) or 1 cup cubed russet potato (optional)
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon fresh ground black pepper
3 chicken bouillon cubes
3 (1 1/2 ounce) packages Sazon Goya seasoning (with Cilantro and Tomato)
water
10 stuffed manzanilla olives
1/4 cup olive oil
1 cup sofrito sauce (see my Sofrito, or see substitute)
1 small onion, chopped
2 cubanelle peppers, chopped
6 garlic cloves (mashed in a mortar and pestle or finely chopped)
1/4 cup fresh cilantro, chopped
1/4 cup chopped fresh cilantro
you can add chopped ham, chorizo or bacon, to the beans if you'd like. if so brown the meat in the saute pan before you add the sofrito

Steps:

Soak beans in enough water to cover overnight.
Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
Cook beans on high heat until they come up to a boil.
Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
When beans are done, garnish with 1/4 cup chopped cilantro.

Nutrition Facts : Calories 109.1, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.3, Sodium 523.4, Carbohydrate 5.8, Fiber 1.4, Sugar 2.5, Protein 1.4

PUERTO RICAN STEWED BEANS ( HABICHUELAS GUISADAS)

Puerto Rican Stewed Beans ( Habichuelas Guisadas) image

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

Ingredients

1 (15 ounce) can kidney beans (or your preference)
4 ounces tomato sauce
1 tablespoon sofrito sauce (see my recipe for it, or buy Goya store bought)
1 teaspoon olive oil
1 (1/4 ounce) envelope sazon goya, powder
1 cup water
diced ham (optional)
6 -10 pitted green olives (optional)

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.

HABICHUELAS GUISADAS

Habichuelas Guisadas image

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

Ingredients

1 tablespoon olive oil
¼ cup tomato sauce
2 tablespoons sofrito sauce
1 (.18 ounce) packet sazon seasoning
¼ teaspoon black pepper
2 cups cooked pinto beans, drained
1 ½ cups water
salt to taste

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

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