Puerto Rican Style Red Beans also known as habichuelas guisadas is 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. These beans are usually served along side a main dish like my Puerto Rican Style Pork Chops but they are so hearty that they could be eaten alone with white rice. There is no meat in this recipe so it is vegetarian friendly served with white rice.
Puerto Rican Style Red Bean Ingredients
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. I prefer to use canned beans because it cuts the cooking time down getting your meal to the table quicker.
If you are worried about spice because of the jalapeños and cayenne, don’t be. These beans are not spicy but if you’d like to sub it for bell peppers that is fine.
Sazon, Adobo, 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.
In place of the 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.
How to cook Puerto Rican Style Red Beans
Start by heating olive oil in a pan. Cook the onions, garlic, jalapeños, and sofrito for a couple of minutes.
Add the beans, tomato sauce, potatoes, and seasonings to the pot and stir.
Add water and give one finally stir. Bring to a boil and cover. Cook for 20 minutes.
Serve hot along side white rice and enjoy!
These beans are best served along side pork chops and tostones. Both recipes are great and I recommend you try them as well.
Puerto Rican Style Red Beans
Ingredients
- 1 15.5 oz can of red beans drained
- 4 oz tomato sauce
- 1 cup water
- 1 tbsp olive oil
- 1/2 small onion diced
- 1 tbsp diced jalapeno
- 3 cloves garlic minced
- 1 pack goya sazon
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp goya adobo
- 1 tbsp goya 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.
