Habichuelas Guisadas

These habichuelas guisadas are the ultimate weeknight meal. Puerto Rican style stewed beans can be served with almost anything. My family loves eating habichuelas guisadas with a side of rice and chicken or bistec encebollado. This is one of those recipes everyone will love. If you enjoyed this habichuelas guisadas recipe, you will definitely love this Asopao de Camarones (Shrimp Stew) recipe and these Alcapurrias are a must try as well!

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An Explanation Of The Ingredients

• Pink Beans – I used pink beans for this recipe but you can use any beans of your choice.
• Potatoes – The potatoes can be substituted for pumpkin instead if you prefer.
• Sofrito – Use homemade Sofrito or store bought.
• Ham – Saute the cubed ham with the spices
• Garlic Cloves – Finely mince the garlic cloves.
• Chicken Bouillon Cube – All you need is one cube for this recipe.
• Spanish Olives – The olives add good flavor to the habichuelas stew.
• Tomato Sauce – Good quality tomato sauce works well.
• Sazon – Make sure to use Sazon with culantro and achiote to make habichuelas guisadas.
• Adobo – Just a little bit of adobo goes a long way.
• Oregano – I used Dominican dried oregano for this recipe.
• Bay Leaves – The bay leaves give the habichuelas the perfect balance of flavor.

How To Make Habichuelas Guisadas

1. First, drain and rinse the beans thoroughly.
2. Finely mince the garlic cloves and chop the potatoes into large chunks.
3. In a pot over medium heat, add olive oil.
4. Once the oil is hot, add the Sofrito and minced garlic. Saute for about 15 seconds just until fragrant.
5. Add the ham and saute for 3-4 minutes.
6. Add the olives, adobo, Sazon, chicken bouillon cube, bay leaves, oregano and tomato sauce. Stir to combine.
7. Add the potatoes, beans and water. Give everything a quick stir.
8. Increase the heat to medium high and bring the habichuelas to a boil.
9. Once the beans begin to boil, decrease the heat to low, cover and simmer until the potatoes are fork tender. This may take about 20 minutes or so depending on the power of your stove.
10. Finally, serve over rice with your favorite meat or chicken dish and enjoy!

What Kind Of Beans Should I Use?

I like making Puerto Rican habichuelas guisadas with pink beans. I usually purchase the Goya brand. They’re also called habichuelas rosadas. However, you may also use red kidney beans or any other beans you prefer for this recipe.

Where Can I Buy Sazon, Adobo and Sofrito?

Most super markets carry Sazon, Adobo and Sofrito in the international aisle. I prefer homemade Sofrito but if you are choosing the store bought option, the frozen Sofrito works best. If you can’t find these ingredients at your local grocery store, try your nearest Latin American supermarket. I’m sure they will carry these items.

Storing Suggestions

Store leftover habichuelas guisadas in an air tight container in the refrigerator for up to 5 days. Make sure the stewed beans have completely cooled before storing them. You can also freeze cooked beans in an air tight container for up to 3 months.

Tips & Variations

• If you can’t find pink beans for this recipe, you may also use red kidney beans or any other beans you prefer.
• Always check the beans for seasoning. If you think it needs salt, add more. The adobo and Sazon contain salt already so I did not feel the need to add more. But you can add salt according to taste.
• Check the tenderness of the potatoes after about 10 minutes of simmering. Some stoves can be more powerful than others and you don’t want your potatoes to turn into mush. They should be fork tender.