Puerto Rican Rice and Beans - Habichuelas Guisadas

Name: Puerto Rican Rice and Beans - Habichuelas Guisadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 1 onion; 3 cloves garlic; 12 olives; 8 oz tomato sauce; 1 packet sazón; 1 tsp cumin; 2 tbsp recaito; 2 tbsp sofrito; 31 oz pink beans; 1 tsp oregano; 2 bay leaves; 1 cube chicken bouillon; ½ cup ham; ½ cup potato; ⅔ cup water; 2 cups rice

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 servings
Calories
396 kcal
Course
Side Dish
Cuisine
Puerto Rican

Puerto Rican Rice and Beans - Habichuelas Guisadas

Vanessa Armstrong

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Stewed beans bursting with Latin flavors! Great as a side dish or make it a meal.

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Ingredients

Servings

2 tbsp olive oil
1 onion chopped fine
3 cloves garlic minced
12 olives Spanish
8 oz tomato sauce
1 packet sazón con culantro y achiote
1 tsp cumin ground
2 tbsp recaito
2 tbsp sofrito
31 oz pink beans 2 15.5 oz cans, drained and rinsed
1 tsp oregano dried
2 bay leaves
1 cube chicken bouillon
½ cup ham diced
½ cup potato diced
⅔ cup water
2 cups rice white, medium gain

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Instructions

Heat Dutch oven or large soup pot on medium and add the olive oil, onion and garlic.
Saute on medium heat until the onion is translucent.
Add the diced ham and continue to saute for 3-4 minutes.
Add the tomato sauce, sazón, cumin, recaito, sofrito, beans, oregano, bay leaves, olives, chicken bouillon, potato, and water.
Raise the heat to medium-high and bring to a low boil.
Once it boils slightly lower the heat to simmer. Cover and cook for 15 minutes or until the potatoes are tender.
Add salt to taste.
Make the rice according to package instructions.

Equipments used:

Notes

Variations:Here are some easy variations you can try to suit your taste or particular diet.
FAQs
Yes, you can freeze this dish in airtight containers for 4-6 months.
The names for beans vary from place to place and the types that are most popular. In Puerto Rico most beans of any type are called habichuelas. In places like Mexico, Cuba, Colombia or Pamaná where I am from the term frijoles is used. Pinto beans are very popular in Mexico and black bean seem to be a favorite in Cuba etc.
Yes, but the texture will not be the same. Kidney beans are larger and have a much thicker skin. The habichuelas rosadas or pink beans are small with a very thin and tender skin. Pinto beans would be a closer substitute.
Veterarain - Leave out the ham and swap chicken bouillon with vegetable bouillon.
Spicy - Add ½ tsp of cayenne pepper to the recipe or just add your favorite hot sauce when serving.
Puerto Rican Sofrito - Swap the store bought recaito with the homemade Puerto Rican sofrito. Use a food processor and blend together the following into a purée: 3 green bell peppers (cored and seeded), 3 Spanish onions, 10 cloves of garlic, 1 bunch of cilantro (about 1.5 cups chopped), 12 aji dulce or cubanelle peppers (cored and seeded) and 12 leaves of culantro (also known as recao). Once you blend all these together use 2 tablespoon in the recipe and freeze the rest in ice cube trays or pack thin and flat into freezer bags so you can break off portions as needed. In some places these ingredient may be hard to find so that is why I use store bought recaito in this recipe.

Nutrition Information

Show Details

Calories 396kcal (20%) Carbohydrates 68g (23%) Protein 16g (32%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 5mg (2%) Sodium 414mg (17%) Potassium 707mg (20%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 179IU (4%) Vitamin C 8mg (9%) Calcium 66mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 396 kcal

% Daily Value*

Calories	396kcal	20%
Carbohydrates	68g	23%
Protein	16g	32%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	5mg	2%
Sodium	414mg	17%
Potassium	707mg	15%
Fiber	10g	40%
Sugar	2g	4%
Vitamin A	179IU	4%
Vitamin C	8mg	9%
Calcium	66mg	7%
Iron	4mg	22%