Habichuelas Guisadas
Stewed pink or red beans simmered in a sofrito-tomato base with potato and calabaza squash until thick and richly flavored. Served over white rice, it's one of the most common weeknight meals on the island.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Medium pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6
- carbs
- 42
- protein
- 11
- calories
- 260
Instructions
- 1
Cook the salt pork or ham in a pot until it is lightly browned.
- 2
Add the sofrito (aromatic herb and vegetable blend). Cook until fragrant, about 3 minutes.
- 3
Stir in the tomato sauce and sazón seasoning blend.
- 4
Add the beans with their liquid, calabaza, potato, and bay leaf. Pour in enough water to cover.
- 5
Bring to a boil on the stovetop. Lower the heat and simmer uncovered 25-30 minutes until tender and thickened.
- 6
Press a few pieces of potato or squash against the pot to thicken the broth further.
- 7
Take out the bay leaf and add salt to taste. Serve hot over rice.
Chef's tips
Press a few potato pieces against the inside of the pot near the end of cooking to make the broth thicker.
Storage
Refrigerate up to 5 days; flavor deepens overnight.
Reheating
Reheat on the stovetop with a splash of water if the beans have thickened too much.
Common mistakes to avoid
- •Skipping the sofrito base before adding the canned beans, which leaves the stew with very little flavor
- •Cooking the potatoes for too long until they completely fall apart
Serving suggestions
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