Habichuelas Guisadas

Name: Habichuelas Guisadas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 2 cans pink beans, drained; 2 tbsp sofrito; 2 tbsp tomato sauce; 1 packet sazon; 1 potato, cubed; 1 cup calabaza, cubed; 2 tbsp olive oil; 1 cup water; Salt and pepper; 1 tbsp cilantro, chopped

Habichuelas Guisadas (ah-bee-CHWAY-lahs gee-SAH-dahs)

Puerto Rican Stewed Beans

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 261 kcal

Creamy pink beans simmered in a thick sofrito and tomato-based sauce with potatoes, calabaza, and sazon, served over white rice.

Nutrition & Info

Protein 12.0g

Carbs 42.0g

Fat 5.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

caldero or saucepan wooden spoon ladle

Presentation Guide

Vessel: bowl or ladled over rice

Garnishes: cilantro

Accompaniments: white rice, avocado slices

Ingredients

2 cans pink beans, drained
2 tbsp sofrito
2 tbsp tomato sauce
1 packet sazon
1 potato, cubed
1 cup calabaza, cubed
2 tbsp olive oil
1 cup water
Salt and pepper
1 tbsp cilantro, chopped

Instructions

1
Heat olive oil in a caldero. Add sofrito and cook three minutes until fragrant.
2
Add tomato sauce and sazon, stir and cook one minute until combined.
3
Add beans, water, potato, and calabaza. Stir gently to combine.
4
Bring to a boil, then reduce to medium-low and simmer twenty-five minutes until potatoes and calabaza are tender.
5
Mash a few beans against the side of the pot to thicken the sauce naturally.
6
Season with salt and pepper, garnish with cilantro, and serve over white rice.

💡

Did You Know?

Puerto Ricans eat so many beans that the island imports over 50 million pounds of dried beans annually, making it one of the highest per-capita consumers in the world.

Chef's Notes

Equipment Tips

caldero or saucepan
wooden spoon
ladle

Garnishing

cilantro

Accompaniments

white rice, avocado slices

The Story Behind Habichuelas Guisadas

Habichuelas guisadas are the constant companion to rice in Puerto Rican cooking, forming the iconic arroz y habichuelas combination that is the backbone of daily meals. This humble bean stew reflects centuries of Caribbean cooking where beans provided affordable protein for working families. The use of sofrito, sazon, and calabaza makes it distinctly Boricua, and no Puerto Rican kitchen is ever without a pot of habichuelas ready to serve.

🕐 Traditionally enjoyed daily side dish with rice 📜 Origins: Spanish-Caribbean colonial

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