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!
Servings: 8
Calories: 174kcal
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