Puerto Rican Stewed Beans Habichuelas Guisadas Recipes

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

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

These are my TOP SECRET STEWED BEANS.... My Puerto Rican friends can't get enough of these, even though I'm Irish! My husband is from P.R., so I really had no choice but to learn how to make this recipe! I serve this with white or yellow rice, and most of the time some roasted chicken. Enjoy, and feel free to leave a review!

Provided by javagirl81

Categories Stew

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons achiote
4 tablespoons sofrito sauce
1 onion, diced
1 red pepper, diced
1/2 cup diced cooking ham
1/2 cup water
1 (8 ounce) can tomato sauce
2 (15 ounce) cans pink beans
1 medium yucca root
3 medium potatoes
2 green plantains
1 teaspoon sazon goya con culantro y achiote
3/4 teaspoon adobo seasoning
1/4 teaspoon pepper

Steps:

Wash, peel and cut all of the vegetables into 2 inch pieces.
Boil them all in a large pot of salted water for 15 minutes over medium heat, or until slightly tender.Drain, and set aside.
In another large pot, heat achiote oil over medium heat. Add the ham, and cook for four minutes.
Add the sofrito, the onion, and the pepper and cook for three minutes.
Add the sauce, beans, water and the seasonings. Stir well.
After six minutes, add the yucca and the potatoes.
Now comes the fun part -- Take the cooled platanos, and mash them in a bowl with 1/4 - 1/2 Tsp of salt add about 1 Tbls. of water, and mash until they are almost free of any lumps. Take a small amount of the mixture, and form a ball about the size of a walnut. Continue with the rest of the mixture, and then add all of the balls to the pot of beans.Mix gently, as to not break any.
Cover the pot and lower the heat to low. You can simmer them for UP TO two hours, very slowly, and stir them every twenty minutes or so, or they will stick to the bottom. Or you can put them in a 325 degree oven for 1 1/2 hours. I like to use the oven, because you don't have to stir the pot during cooking.

Nutrition Facts : Calories 408.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 6.1, Sodium 724, Carbohydrate 83.1, Fiber 12.5, Sugar 13, Protein 19.2

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