Habichuelas Guisadas

These habichuelas guisadas are the perfect weeknight meal. Puerto Rican style stewed pink beans are best served over rice with your choice of meat.

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Keyword: habichuelas guisadas, Puerto Rican habichuelas guisadas, stewed beans, Puerto Rican stewed beans

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 69kcal

First, drain and rinse the beans thoroughly.
Finely mince the garlic cloves and chop the potatoes into large chunks.
In a pot over medium heat, add olive oil.
Once the oil is hot, add the Sofrito and minced garlic. Saute for about 15 seconds just until fragrant.
Add the ham and saute for 3-4 minutes.
Add the olives, adobo, Sazon, chicken bouillon cube, bay leaves, oregano and tomato sauce. Stir to combine.
Add the potatoes, beans and water. Give everything a quick stir.
Increase the heat to medium high and bring the habichuelas to a boil.
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.
Finally, serve over rice with your favorite meat or chicken dish and enjoy!

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.