Habichuelas Guisadas — Print Recipe

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

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.