30-Minute Habichuelas Guisadas (Puerto Rican Bean Stew)
Puerto Rican bean stew (habichuelas guisadas) packed with Latin flavors and ingredients. This dish is 100% vegan, healthy, and a great addition to other Puerto Rican sides.
- 2 tablespoons oil
- 1/3 cup sofrito (see recipe notes)
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sazon
- 1/2 teaspoon adobo
- 1 teaspoon chili powder
- 2 bay leaves
- 30 ounces canned kidney beans (or two 15.5-ounce cans)
- 2 medium russet potatoes
- 1/2 cup Spansh pimento-stuffed green olives (optional)
- 2 cups water
Add oil to a pot or dutch oven over medium heat. Once the oil is hot, add the sofrito. Stir and cook for 1 minute. Next, add the tomato sauce, tomato paste, sazon, adobo, chili powder, and bay leaves. Stir to combine. Cook for another minute.
Add the beans, potatoes, olives, water and stir everything together. Cover the pot and bring the stew to a boil. Once at a boil, reduce to a simmer, cover, and stir occasionally. Simmer until the potatoes are fork-tender, about 10 minutes
- To thicken the bean stew, simmer for another 5 minutes without a lid.
- Sofrito is a cooking base made up of aromatics. I have a sofrito recipe using easy-to-find and affordable ingredients.