Easy Habichuelas Guisadas Recipe

Do you have a pot of rice on the side? Good. Now you’ll have a full meal for these Puerto Rican-style beans, also known as “habichuelas guisadas” in Spanish.

Crank up the salsa music and grab your spatulas, we’re going to the dance to the rhythm of sofrito hitting the oil and as we prep this easy habichuelas guisadas recipe, or Puerto Rican pink bean stew.

Traditionally, Puerto Rican pink bean stew, or “habichuelas guisadas,” is made with pink (or red) beans, tomato sauce, sofrito, sazon, olives, adobo, bay leaf, and potatoes.

However, you might see some variations. Like many recipes, every household will have their own version of how they enjoy a dish. This dish is also popular in the Dominican Republic and it’s similar to the Puerto Rican version.

For this recipe, you will need sofrito. Sofrito is a sauce base used in plenty of Puerto Rican dishes including rice, stews, and beans. Trust me, it’s worth making this stuff.

Additional Dishes To have With Habichuelas Guisadas:

• Yellow rice
• White Rice
• Tostones (savory plantains)
• Maduros (sweet plantains)
• Pasteles
• Empanadas/pastelillos
• Veggie picadillo (ground “meat”)

Fill up your plate with other Puerto Rican sides to make this meal complete. My favorite combination with habichuelas guisadas is white rice and maduros/sweet plantains.

Ingredients Used In Sofrito

• Onion
• Green Bell Peppers
• Red Bell Peppers
• Garlic
• Cilantro

For this recipe, feel free to use canned or pre-soaked beans. If you’re using soaked dry beans, you will need to cook this for longer under the beans are tender.

Easy Habichuelas Guisadas Recipe

Habichuelas guisadas, or Puerto Rican bean stew is one of my favorite dishes to make – made with fried homemade sofrito, tomato sauce, savory sazon, and other spices – it's a dish that takes little effort but yields delicious results.

5 from 1 vote

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Course Dinner, Lunch

Cuisine Latin, Puerto Rican

Ingredients

  

• 13 ounce can pink beans
• 8 ounce tomato sauce
• 1/2 teaspoon sazon
• 1 russet potato
• 1.2 cups water
• 1 tablespoon oil
• 2 tablespoon sofrito
• Spanish pimento-stuffed olives

Instructions

 

• Drain beans and set aside. Next, chop potato into bite-sized pieces and set aside.
• In a saucepan over medium-high heat, add oil. Once the oil is hot, add the sofrito, sazon , and tomato sauce. Stir and cook for 1 minute.
• In the same pot, add the pink beans, potatoes, olives, and water. Cover with a lid. Stir well and bring everything to a boil.
• Once at a boil, reduce temperature and allow everything to simmer for about 20-30 minutes, or until potatoes are tender. Taste and add more sazon or salt if nencessary.

Notes

1. It’s relatively easy to make sofrito. You just need to gather up the ingredients and blend them together until chunky. Ingredients include green bell peppers, red bell peppers, cilantro, garlic, and onion. 
2. If you’re unable to make sofrito, you can find it premade at Latin grocery stores. However, I highly suggest making it. 
3. The stew will start off salty, but no worries, the potatoes will soak up a lot of the flavors.
4. You can use red beans and pink beans interchangeably for this recipe. 
5. If you’re really into olives, you can add some of the brine into the stew and hold back on some of the sazon. 
6. If you don’t like olives, you can opt out. They’re optional. 

Keyword Soup, Stew

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Cookware Used In Recipe