Habichuelas Guisadas (Puerto Rican Stewed Beans)

These beans are a Puerto Rican staple, and an essential side dish for rice.

📝 Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced country ham or bacon (omit if vegetarian)
• 1/4 cup Puerto Rican sofrito
• 1/4 cup tomato sauce
• 1 1/2 tsp sazón con achiote y culantro
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 dried bay leaves
• 2 cups low sodium chicken broth (or vegetable broth)
• 2 cans pink beans (habichuelas rosadas), undrained (15 oz. cans)
• 1/3 cup diced potato, pumpkin and/or baby carrots
• 8 pimento stuffed olives
• 2 tbsp fresh cilantro, chopped (for garnish)
• Adobo seasoning (or salt, to taste)

👨‍🍳 Instructions

1. 1In a medium sized sauce pan, heat the olive oil over medium heat. Add the chopped ham and saute for 2-3 minutes, until it starts to caramelize.
2. 2Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant.
3. 3Add the tomato sauce, oregano, bay leaves, and cumin. Saute for 1 minute.
4. 4Add the chicken stock, beans (with their liquid), chopped potato, pumpkin or carrot, olives, and chopped cilantro. Cover and bring the mixture to a boil.
5. 5Once the mixture comes to a boil, reduce to a simmer and cook for 30-40 minutes, stirring occasionally. Allow the flavors to meld, the beans to become really tender, and the pumpkin/carrots to cook. The mixture should be very creamy and not soupy.
6. 6Check for seasoning, and add Adobo or salt if needed.
7. 7Serve over white or yellow rice, with an extra sprinkle of cilantro, if desired.