Puerto Rican Bean Stew “Habichuelas Guisadas” (Edit recipe)

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Habichuelas guisadas is a bean stew highly popular in Puerto Rico. It all starts with a big batch of pressure-cooked pink or pinto beans. Canned beans are also encouraged for those of us with busy lifestyles. The stew begins with a few heaping spoonful's of sofrito, stir-fried with oil, tomato sauce, and sazón (another key ingredient in Puerto Rican cuisine), then slowly cooked with broth, potatoes, and/or “calabaza” (squash). Find a recipe for our Healthy Rican-style bean stew below.

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	238
Fat:	8 g
Carbohydrates:	31 g
Protein:	15 g
Cholesterol:	15 g
Sodium:	1067 mg
Fiber:	7 g
Sugars:	1 g
Calculated for total recipe.

Serves: 5-6

Ingredients

2 Tbsp Avocado Oil
0.5 cup Ham, diced (optional)
2 Tbsp Healthy Rican Sofrito Seco, hydrated in 1/4 cup water
0.25 cup Onion, diced
2 Tbsp Roasted Red Pepper, chopped
1 Tbsp Garlic Paste
1 Tbsp Healthy Rican Sazón
1 Tbsp Tomato Paste
4 cups Canned Red Beans, pink or pinto beans can be used as well
1 Tbsp Chicken Boullion (Better Than Boullion concentrate)
1 cup Water
0.75 cup White Potatoes, diced
0.25 cup Gourd (Calabash), diced (optional)
1 tsp Himalayan Pink Salt
.25 bunch Cilantro, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On high heat, add the oil, ham, sofrito, onions, peppers, garlic, and stir fry for about a minute.
Add the sazón, tomato sauce and stir.
Add the beans, broth (bouillon and water), potatoes, and salt to taste.
Allow to boil.
Reduce heat to low, cover, and simmer until the potatoes and/or squash are cooked.
Top with cilantro if desired.
Enjoy with your favorite rice!