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    Home » Recipes » Dinner » Stewed Beans {Habichuelas Guisadas}

    Stewed Beans {Habichuelas Guisadas}

    Published: Mar 1, 2022 Modified: May 8, 2022 by Lizzy

    16 shares
    Jump to Recipe

    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.

    bowl of food

    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.

    bowl of rice and beans

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    bowl of rice and beans

    Puerto Rican Style Stewed Beans (Habichuelas Guisadas)

    Recipe from Puerto Rico! Perfectly creamy Puerto Rican Stewed Beans that are tender, simple to make, and bursting with Latin flavors!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Puerto Rican
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 8
    Calories: 174kcal
    Author: Lizzy Cascalheira

    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.

    Nutrition

    Serving: 8g | Calories: 174kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 185mg | Potassium: 485mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1592IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
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    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

    Reader Interactions

    Comments

    1. Cher

      March 07, 2022 at 2:58 pm

      5 stars
      I love beans!

      Reply

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    HI! I'm Lizzy

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    I was born in Reims, France to Portuguese parents. Being exposed to different cultures growing up has given me a passion for exploring new places and foods to cook! So follow me to the kitchen to enjoy a journey full of flavors. > Read More

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