Habichuelas Guisadas From Dry Beans

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• Sofrito For Habichuelas Guisadas
• What Is “Habichuelas Guisadas”? 
• How To Quick Soak Beans
• Can I Use Canned Beans?
• Habichuelas Guisadas From Scratch

Boom, FLAVOR. If I had one word to describe this habichuelas guisadas from scratch, that would be it. 

Of course, with the help of sizzilin’ Puerto Rican sofrito, umami-packed sazon, and bubbling tomato sauce, we were able to get these beans to their optimal state, Puerto Rican-style.

This recipe has been recently improved and updated. 

They are perfectly tender, incredibly delicious, made with affordable ingredients. 

The seasonings and flavors used in this recipe are incredibly important if you’re looking for non-basic beans. You know, something that tastes like a meal and not a snack. 

Sofrito For Habichuelas Guisadas

Sofrito is one of the most important ingredients in this recipe. It's a Puerto Rican cooking base with a variety of aromatics. There are many ways of making it, depending on what you have available, and what you enjoy.

I like to use ingredients that are affordable, easy-to-find, and similar to how my family makes it.

When I make sofrito, I usually work with large batches. It’s pretty easy to whip up and can be stored in the refrigerator or freezer in an air-tight close container or jar. That way, I have a month's worth of sofrito on hand.

You can also purchase pre-made sofrito, but fresh is always better. They either sell it in a jar or a tub in the frozen section of the grocery store.

Note, this item can be sometimes be challenging to find, but they are either in the Latin/Ethnic section of the grocery store. Latin grocery stores usually carry them.

Besides, all you need for sofrito are the following ingredients: 

• Green bell pepper 
• Red bell pepper 
• Onion 
• Whole garlic 
• A bunch of cilantro  (2 ounces/~56 grams)

Oh, and a blender. I typically use my Nutribullet or my Oster blender and blend in batches, but it has been out of commission, so I just a regular blender for now. 

Check out our blog post if you want to learn more about what sofrito is used for.

What Is “Habichuelas Guisadas”? 

In direct translation, it means stewed beans. It can be prepared in many ways from canned or dry beans. Depending on what I have on hand or any time constraints, I’ll switch between the two. 

If you’re using canned beans, there is no soaking necessary. Just drain and rinse the beans. Allow everything to simmer until the potatoes are fork-tender. The cook time will be much shorter than dry beans. 

To make habichuelas guisadas from canned beans, check out our quick and easy habichuelas guisadas recipe.

Keep in mind, every household or region will have its own way of cooking habichuelas guisadas. I have even seen recipes that include carrots, squash, sweet potatoes, or yam.

If that’s what you like, throw it in the pot. This recipe is inspired by my abuela’s habichuelas guisadas recipe. So we’re going for regular russet potatoes for our starch. 

For habichuelas guisadas, red kidney beans, or pink beans are typically used. Either one is fine. 

Habichuelas guisadas is typically paired with white or yellow rice, avocado, and plantains (maduros). But feel free to eat it by itself.  

How To Quick Soak Beans

If you're not into soaking the beans overnight, we can cut corners. To quick-soak beans, bring a pot of salted water to a boil. Boil for 5 minutes, then remove the pot from the heat. Cover the pot with a lid and allow the beans to soak for one hour.

Next, drain and rinse the beans and continue with the recipe.

Check On Doneness Throughout Cook 

After about 30 minutes or so after the beans have simmered, I’ll regularly check the beans’ doneness. 

I don’t want my beans to turn out mushy, or stay too tough. When they are tender enough, that’s when I know it’s time to prepare my seasonings and flavors that’ll be combined with the beans. 

Check on Water Levels 

You want to make sure that your beans have enough water. Evaporation will happen and you want to make sure your beans are at least covered by an inch throughout the entire cook. 

In addition to checking on the water levels from the beans, you’ll want to reserve the water later in the recipe. This is where you’re going to have your natural bean flavor.

The water will be re-introduced to the beans along with the sazon, sofrito, tomato sauce, adobo, olives, and potatoes. 

Occasionally Stir Beans 

You’ll want to occasionally stir the beans to ensure they do not stick to the bottom of the pot.

Ready to get your flavor on?

Can I Use Canned Beans?

Yes, you can use canned beans in this recipe. Switch out the dry beans for one 15.5 fl oz. can of beans.

Be sure to drain the beans - not rinse. You'll need to roughly follow the recipe instructions after step 5 Here are the modified instructions for canned beans.

1. In a saucepan over high heat, add 1 tablespoon of oil. Once the oil is hot, add sofrito, tomato sauce, ½ teaspoon of sazon, and adobo. Stir and cook for 1-2 minutes.
2. Drain canned beans and pour into the saucepan. Add potatoes and olives, mix everything well.
3. Pour water into the saucepan until just covering the beans.
4. Once at a boil, immediately reduce heat to medium. Cover the pot and simmer until potatoes are tender - about 10-15 minutes.

More Recipes For Beans:

• Yellow Puerto Rican Rice With Beans
• Veggie Burger
• Vegetarian Chili

Serve these beans with vegan pernil or vegan picadillo.

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