Puerto Rican Stewed Beans Habichuelas Guisadas
Discover the heartwarming flavors of Puerto Rican Stewed Beans, or Habichuelas Guisadas, a classic comfort dish brimming with vibrant spices and hearty ingredients. This beloved recipe features tender pink or pinto beans simmered in a rich, savory sauce infused with sofrito, tomato sauce, and bold seasonings like adobo, cumin, and Sazón with annatto. Diced potatoes and carrots add texture and depth, while fresh cilantro brightens the dish with a burst of freshness. Whether you’re serving it as a flavorful side or ladling it over fluffy white rice for a soul-satisfying main course, this one-pot wonder is easy to prepare and packed with authentic Puerto Rican taste. Perfect for busy weeknights or family gatherings, Habichuelas Guisadas is a flavorful ode to the island’s culinary heritage!
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Recipe Information
Ingredients
- 1 lb dry pink or pinto beans (or canned beans, rinsed and drained)
- 2 tablespoons olive oil
- 1 cup sofrito (Puerto Rican style)
- 8 oz tomato sauce
- 1 (optional) chicken bouillon cube
- 1 teaspoon adobo seasoning
- 1 teaspoon ground oregano
- 0.5 teaspoons ground cumin
- 1 packet Sazón seasoning (with annatto)
- 1 medium potato, peeled and diced
- 1 medium carrot, peeled and diced
- 4 cups water or chicken broth
- 0.25 cup fresh cilantro, chopped
- salt, to taste
- black pepper, to taste
Instructions
If using dry beans, soak them overnight and drain the water. Boil the beans in fresh water in a large pot for about 1 to 1.5 hours until tender. If using canned beans, skip this step.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the sofrito and sauté for 2–3 minutes until fragrant.
Stir in the tomato sauce, chicken bouillon cube (if using), adobo, ground oregano, ground cumin, and Sazón packet. Cook the mixture for 1 minute to let the flavors combine.
Add the cooked beans (or canned beans) into the pot and stir to coat them in the sauce.
Add the diced potato and carrot to the pot, then pour in the water or chicken broth.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 20–25 minutes, or until the vegetables are tender and the sauce has thickened.
Stir in the chopped cilantro and season with salt and black pepper to taste.
Serve warm as a side dish, or over white rice for a complete meal.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 88.2 g | 315% | |
| Total Sugars | 26.9 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 8382 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
