Habichuelas Guisadas (Puerto Rican Stewed Beans)

Ingredients

• 15 ml (1 tablespoon)olive oil
• about 35 g (1/4 cup)diced country ham or bacon (omit if vegetarian)
• 60 ml (1/4 cup)Puerto Rican sofrito
• 60 ml (1/4 cup)tomato sauce
• 7.5 ml (1 1/2 tsp)sazón con achiote y culantro
• 1.25 ml (1/4 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)dried oregano
• 2dried bay leaves
• 475 ml (2 cups)low-sodium chicken broth (or vegetable broth)
• 2 cans, 425 g (15 oz) eachpink beans (habichuelas rosadas), undrained
• about 50 g (1/3 cup)diced potato, pumpkin and/or baby carrots
• 8pimento-stuffed olives
• about 8 g (2 tablespoons)chopped fresh coriander, for garnish
• to tasteAdobo seasoning (or salt)

Instructions

1. 1

   Brown the ham

   Warm the olive oil in a medium saucepan over a medium heat. Add the chopped ham and sauté for 2–3 minutes, until it begins to caramelise.

2. 2

   Fry the sofrito

   Stir in the sofrito and sazón, then sauté for 2 minutes, until fragrant.

3. 3

   Add the seasonings

   Add the tomato sauce, oregano, bay leaves and cumin. Sauté for 1 minute.

4. 4

   Add beans and broth

   Add the broth, beans with their liquid, chopped potato, pumpkin or carrot, olives and chopped coriander. Cover the pan and bring the mixture to the boil.

5. 5

   Simmer until creamy

   Once boiling, lower the heat and simmer for 30–40 minutes, stirring occasionally. Cook until the flavours have melded, the beans are very tender and the pumpkin or carrots are cooked; the consistency should be creamy rather than soupy.

6. 6

   Adjust seasoning

   Taste and add Adobo seasoning or salt if needed.

7. 7

   Serve with rice

   Serve over white or yellow rice, with an extra sprinkle of coriander if you like.

What are habichuelas guisadas?

Habichuelas guisadas means stewed beans in Spanish, and the dish is a familiar part of Puerto Rican home cooking. It is commonly served alongside rice, where the savoury cooking liquid can soak into the grains.

This version builds flavour with sofrito, sazón, tomato and olives, then simmers canned pink beans with broth and small pieces of vegetables. Keeping the beans and their canning liquid helps the finished stew turn creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 10g protein, 26g carbs, 6g fat.

The beans and rice served alongside them provide most of the carbohydrates, while the beans also contribute protein. Oil and any ham or bacon add fat, so pair a portion with extra vegetables if you want a more balanced plate.

Build flavour in stages

Ham: A short sauté in oil gives the diced meat a chance to brown before the aromatics go in. For a vegetarian version, leave it out and use vegetable broth.

The sofrito base

Sofrito and sazón: Fry these briefly until fragrant, then add the tomato and dry seasonings. This order lets the aromatics bloom in the oil without leaving them to cook for the full simmer.

Keep the cooking liquid

Beans: Add the pink beans undrained, as directed, so their liquid becomes part of the sauce. Stir gently now and then to prevent sticking while keeping the beans as intact as possible.

Aim for a creamy finish

Texture: The stew is ready when the beans are very tender and the vegetables have cooked through. It should coat a spoon rather than look watery; allow more simmering time if it is still thin.

Check the salt near the end

Seasoning: Ham, broth, sazón and olives can all contribute salt, so taste after simmering before adding Adobo or extra salt. If the flavour needs a lift, season a little at a time and taste again.

Make it a meal

Serving: Spoon the beans over white or yellow rice and finish with fresh coriander. The rice makes the savoury sauce part of the plate rather than leaving it behind.

Recipe notes & tips

• Dice the potato, pumpkin or carrots small so they cook through during the simmer.
• Keep the bean liquid in the cans; it helps thicken the stew.
• Stir occasionally, particularly towards the end, to stop the beans catching on the bottom.
• Taste for salt only after the stew has simmered, since several ingredients are already seasoned.
• If the stew looks too loose, simmer it uncovered briefly to reduce the liquid.

Variations

• Make it vegetarian: Omit the ham or bacon and choose vegetable broth.
• Choose the vegetables: Use diced potato, pumpkin, baby carrots or a combination, as listed.
• Use another bean: Try another mild, creamy bean if pink beans are unavailable.
• Add heat: Stir in a little chopped chilli with the sofrito for a spicier stew.
• Serve with yellow rice: Spoon the beans over yellow rice instead of white rice.

Common mistakes to avoid

• Draining the beans: Keep their liquid in the stew to help create the intended creamy texture.
• Adding salt too early: Taste at the end and season carefully because the ham, olives and sazón may already be salty.
• Cooking too fast: Keep the beans at a simmer after boiling so they become tender without vigorous bubbling.
• Skipping the occasional stir: Stir from time to time, especially as the sauce thickens, to prevent sticking.
• Serving while soupy: Simmer longer until the liquid is creamy and coats the beans.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water or broth if the beans have thickened too much.

Frequently asked questions