Puerto Rican Red Beans also known as habichuelas guisadas translates to stewed beans. It is red beans cooked in the most flavorful broth. It's filled with potatoes, garlic, onions, and peppers simmered in a tomato broth seasoned to perfection. This is a favorite puerto rican recipe of mine and an essential puerto rican side dish. These beans are usually served with a main dish like my Puerto Rican Style Pork Chops but these are hearty red beans so they could be eaten alone with white rice or yellow rice. It's like visiting Puerto Rico without leaving your home.
Everywhere you try stewed red beans they will be different because everyone puts their own special touch to it. This is a tasty meat-free beans recipe so it is vegetarian friendly. Some people make it with ham or ham hock, green olives, fresh cilantro, or a homemade sofrito. I'm in the process of learning to make a puerto rican sofrito recipe to add to future recipes which will only enhance the flavor of this delicious beans recipe.
Puerto Rican Style Beans Ingredients
Beans- I used a can of small red beans (habichulas colorados pequenas) but I'm sure this will work with red kidney beans or pink beans (habichuelas rosadas). These beans are kind of similar to pinto beans. I prefer to use canned beans dry beans because it cuts the cooking time down getting your meal to the table quicker. Dry beans would require a pressure cooker or instant pot to reduce cooking time but still have it cooked through.
The Latin Flavors- Sazon, Adobo Seasoning, and Sofrito is key in this recipe as well. Goya brand is used in this recipe but there are alternate brands like Badia and Tropical. These can be found in most grocery stores. If you have your own sofrito, this would be the perfect time to use it.
Liquid- In place of the cup of water you can add vegetable broth which will only add another layer of flavor. I had intentions to add it to this recipe but realized that it had gone bad. The water works perfectly fine and the flavor is still unbelievable. Chicken broth can be used as well but it will not be vegetarian anymore.
How to Cook Puerto Rican Stewed Beans
Heat olive oil in a medium saucepan over medium heat. Cook onions, green peppers, garlic, and sofrito for 3 minutes.
Add beans, potatoes, tomato sauce, and all seasonings to the pot and stir.
Add water and give one last stir. Bring to a boil then cover and reduce to low heat to simmer for 20 minutes.
Remove from heat and serve hot with white rice. Enjoy this habichuelas guisadas recipe.
These beans are best served along side pork chops and tostones. Both recipes are great and I recommend you try them as well.
More Recipes You May Enjoy
- Puerto Rican Style Pork Chops
- Tostones with Mayo-Ketchup Sauce
- Mangu Con Los Tres Golpes
- Pollo Guisado
- Ropa Vieja
Puerto Rican Style Red Beans
Ingredients
- 1 15.5 oz can of red kidney beans drained
- 4 oz tomato sauce
- 1 cup water
- 1 tbsp olive oil
- 1/2 small onion diced
- 1 tbsp green pepper diced
- 3 cloves garlic minced
- 1 pack goya sazon
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp goya adobo
- 1 tbsp sofrito
- 1 bay leaf
- 1 medium potato peeled and diced
Instructions
- Heat olive oil in a pot over medium heat. Cook onions, jalapenos, garlic , and sofrito for 3 minutes.
- Add beans, potatoes, tomato sauce, and all seasonings to the pot and stir.
- Add water and give one last stir. Bring to a boil then cover and lower heat to simmer for 20 minutes.
- Remove from heat and serve hot with white rice.
Video
Theresa says
Puerto Rican do not use jalapeno in our beans or stews. Oh a lil tip everyones softito will never have the same ingredients or the same taste I put 10/12spices in my softito so it depends on where ur parents came fr PR the beans will always taste different..some very tasty and some are not ...
Itaira says
It is something that is optional according to preference which I should maybe make more clear. I did notice there aren't much use of jalapeños in beans or stews but since it's a pepper that I really like (over the green bell pepper) I figured it would be my personal touch on the dish I took inspiration from to make my own. Thanks so much for the sofrito tip.
eunice geli diaz says
There is nothing better to add to Puerto Rican beans than small pieces of deep orange squash that we call CALABAZA. Also don't forget the stuffed green olives, sliced.
Itaira says
I don't believe I've ever had it with the squash but it sounds good. I would be wiling to try that swapped out for the potato.