Recipe from Puerto Rico! Perfectly creamy Puerto Rican Stewed Beans that are tender, simple to make, and bursting with Latin flavors!
Living in Florida for years, I have been lucky to have been around Latin food to eat whenever I wanted. Something I truly missed while living in Rhode Island and Washington DC. Yes, they have the best Latin restaurants in America in my opinion.
It wasn't until my friend Roxanne's mom taught me about homemade Habichuelas Guisadas that I fell in love with Puerto Rican food. It's a dish that is served regularly with rice. Sometimes grilled beef or chorizo on the side but most of the time is served just the rice and beans.
What Ingredients for this Recipe?
- butternut squash
- sofrito
- tomato sauce
- oregano
- white wine vinegar
- capers
- Spanish Olives
- Bay leaf
What types of Beans should I buy?
The most common bean that is bought are red kidney beans. If you use the can version less time is needed and I don't find them to be as flavorful as dry. Most dry beans need to be soaked before cooking. My mom cooked beans all the time and she always soaks her beans over night. I do the same but some people soak for less.
How I Made Puerto Rican Stewed Beans
In a small skillet set over medium-low heat, sauté the bacon or salt pork) for 2-3 minutes. Drain the fat and put aside.
Add the sofrito, olives, capers, oregano, tomato sauce, vinegar, Bay leaf and squash and cook for 2-3 minutes until it becomes fragrant.
Add the beans with equal amount of the cooking liquid, to cover them at least by one inch and bring to a boil.
Lower heat and simmer with the pot lid slightly opened until the sauce thickens to taste about and hour for me. The sauce should neither be too runny or too thick.
How to Store Stewed Beans
When making stewed beans, it's so easy to have them for a couple of days. This recipe made enough to also store in container for the freezer with rice for about 3 months.
Top Tip
- Use dry beans and follow package directions for soaking.
- Watch the beans cook on medium heat and mix once in awhile when cooking.
- If you like beans runny add a little bit more water if the bean mix thickens.
I hope you love this recipe as much as I enjoy eating it. Till next time my friends, enjoy and happy eating.
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More Tropical Island Recipes
Puerto Rican Style Stewed Beans (Habichuelas Guisadas)
Ingredients
- ½ pound dried red kidney beans soaked overnight then cooked until tender
- 2 ounces bacon diced
- ¼ pound butternut squash peeled, seeded and cut into 1 inch cubes
- 4 tablespoon sofrito
- 4 tablespoons tomato sauce
- ⅛ teaspoon oregano
- ½ teaspoon white wine vinegar
- 1 tablespoon rinsed capers
- 6 Spanish Olives
- 1 Bay leaf
- salt and pepper to taste
Instructions
- In a small skillet set over medium-low heat, sauté the bacon or salt pork) for 2-3 minutes. Drain the fat and put aside.
- Add the sofrito, olives, capers, oregano, tomato sauce, vinegar, Bay leaf and squash and cook for 2-3 minutes until it becomes fragrant.
- Add the beans with equal amounts of the cooking liquid, to cover them at least by one inch and bring to a boil.
- Lower heat and simmer with the pot lid slightly opened until the sauce thickens to taste about an hour for me. The sauce should neither be too runny or too thick.
Notes
- Watch the beans cook on medium heat and mix once in awhile when cooking.
- If you like beans runny add a little bit more water if the bean mix thickens.
Cher
I love beans!