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Puerto Rican bean stew with a side of white rice

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.
5 from 1 vote
Course Dinner, Lunch
Cuisine Latin, Puerto Rican
Servings 6


  • 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


  1. To thicken the bean stew, simmer for another 5 minutes without a lid.
  2. Sofrito is a cooking base made up of aromatics. I have a sofrito recipe using easy-to-find and affordable ingredients.
Keyword Soup, Stew