Stewed Red Beans Habichuelas Guisadas Recipes

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DOMINICAN BEAN STEW / HABICHUELAS ROJAS GUISADAS



Dominican Bean Stew / Habichuelas Rojas Guisadas image

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

2 cups red kidney beans, boiled very soft
water, in which you boiled the bean
2 sprigs fresh cilantro, with leaves
1 cubanelle pepper, chopped
1 small red onion, quartered
1 chicken stock cube
1 tablespoon tomato paste
2 tablespoons oil
2 garlic cloves, mashed
1 pinch oregano
salt

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)



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

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.

BEAN STEW (HABICHUELAS GUISADAS)



Bean Stew (Habichuelas Guisadas) image

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

1 Tbsp. olive oil
1/2 cup OSCAR MAYER Smoked Ham, chopped
1 cup tomato sauce
1/4 Sofrito Recipe
2 cups chicken broth
1/4 lb. West Indian pumpkin (calabaza), peeled, cut into chunks (about 1/2 cup)
1/2 cup alcaparrado condiment (recipe follows), drained
2 cans (15-1/2 oz. each) pink or red kidney beans, drained, rinsed
1/2 tsp. black pepper

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

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