Stewed beans

Ingredients

• 2 cans (439 g each; 15.5 oz each)pink beans
• 2 tablespoons (30 ml)sofrito
• 2 tablespoons (30 ml)tomato sauce
• ½ cup (120 ml) or 43 g (1.5 oz)ham
• 1½ teaspoons (7.5 ml)sazón
• 1½ teaspoons (7.5 ml)salt
• 3½ cups (830 ml)water
• ¼ cup (60 ml)recao (culantro)
• ½ lb (227 g)pumpkin
• ½ lb (227 g)potatoes
• 1½ teaspoons (7.5 ml)ham stock cube
• 1 tablespoon (15 ml)oil

Instructions

1. 1

   Cut the vegetables

   Peel the potato and pumpkin, then cut them into chunky pieces about 1.3 cm (½ inch) thick. Set aside.

2. 2

   Fry the base

   Heat the oil in a large pot over high heat. Add the ham and sauté for 1 minute, then add the sofrito and tomato sauce. Cook for 1 minute, stirring to stop the mixture sticking.

3. 3

   Add beans and water

   Add the beans, sazón, salt, ham stock cube, recao, vegetables and water. Stir, then cover the pot.

4. 4

   Simmer the beans

   Cook over medium heat for about 30 minutes, stirring the beans several times as they cook. Serve.

What are stewed beans?

Stewed beans are a familiar Caribbean-style one-pot dish, with beans cooked in a seasoned, savoury liquid until the flavours come together. This version uses pink beans with sofrito, ham and recao, alongside potato and pumpkin.

The combination of aromatics, tomato and ham gives the broth its savoury character, while the vegetables make the pot more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 6g protein, 16g carbs, 4g fat.

The beans, potato and pumpkin contribute most of the carbohydrates, while the ham provides some protein and the oil supplies fat. Serve with greens or salad for a fresh contrast, or add rice if you want a more substantial plate.

Build the flavour base

Sofrito and tomato sauce: frying them briefly with the ham helps distribute their flavour through the cooking liquid. Stir as directed so the mixture does not catch on the bottom of the pot.

Recao: added with the beans and vegetables, this herb brings a fresh, aromatic note to the stew.

Keep the vegetable pieces chunky

Potato and pumpkin: cut them into pieces about 1.3 cm thick, as specified, so they cook in the simmering liquid alongside the beans. Peeling first gives the stew a more even texture.

Try to keep the pieces a similar size; uneven chunks may soften at different rates.

Mind the simmer

After bringing all the ingredients together, cover the pot and cook over medium heat for about 30 minutes. Stir several times during cooking to help prevent sticking and to distribute the seasonings.

The recipe does not give a separate doneness test, so check that the vegetables have softened before serving.

Choose the right pot

A large pot gives the beans, vegetables and water room to simmer together under a lid. Once covered, keep the heat at medium rather than leaving the pot over high heat.

If the mixture begins sticking when you stir, scrape gently across the bottom of the pot.

Serving ideas

Serve the beans hot as they are, or pair them with rice for a more filling meal. A simple side of greens or a crisp salad can add freshness alongside the soft, savoury stew.

Spoon some of the cooking liquid over each portion so the beans and vegetables stay moist.

Recipe notes & tips

• Cut the potato and pumpkin into evenly sized pieces so they cook at a similar rate.
• Stir the sofrito and tomato mixture while it fries to keep it from sticking.
• Keep the pot covered while the beans simmer.
• Stir the pot several times during the 30-minute cooking period.
• Taste the broth near the end and adjust the seasoning only if needed.

Variations

• More vegetables: Add extra pumpkin or potato while keeping the pieces chunky.
• Less ham: Reduce the ham for a milder savoury flavour.
• Fresh herbs: Add a little extra recao for a more pronounced herbal note.
• Serve with rice: Spoon the beans and broth over cooked rice for a heartier meal.

Common mistakes to avoid

• Uneven vegetable pieces: Cut them to a similar size so they soften at a similar rate.
• Skipping the stirring: Stir several times during the simmer to help prevent sticking.
• Frying unattended: Keep stirring the sofrito and tomato sauce so the base does not catch.
• Cooking on high throughout: Lower the heat to medium once the pot is covered and the ingredients are combined.
• Leaving out the lid: Cover the pot during the simmer as directed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water if the stew has thickened.

Frequently asked questions